Blueberry is always the most popular cheesecake flavor. When I think of cheesecake favorites, this is the first flavor that springs to mind. Who doesn't love Blueberry Cheesecake?
This recipe is filled with the subtle sweetness of cream cheese, gently flavored with the citrusy flavor of orange and lemon zest, nestled in a buttery sweet and crumbly textured graham crust, and topped with the tangy and sweet flavors of fresh blueberries, bordered with creamy and sweet whipped cream cheese topping.
This is the ideal comfort food for any season that will quickly alleviate your anxieties.
Makes 1 9" springform pan, 8 slices
Equipment:
Stand mixer
Large roasting tray
9 inch springform pan
Aluminum foil
Piping bag with large star tip
Sauce pan
Ingredients:
Graham Cracker Crust:
2 cups graham cracker crumbs
5 tbsp unsalted butter, melted
2 tbsp dark brown sugar
1 tsp vanilla extract
Cream Cheese Filling:
2 3/4 bars of full-fat cream cheese, room temperature
1 cup granulated sugar
2 cups full-fat sour cream, room temperature
1 tbsp vanilla extract
2 tbsp all-purpose flour
1/2 tsp finely grated lemon zest
1/2 tsp finely grated orange zest
3 eggs, room temperature
Blueberry Compote:
1 1/2 cups fresh blueberries
2 tbsp granulated sugar
1 tsp cornstarch
1/4 cup water
1 tbsp lemon juice
1/2 tsp finely grated lemon zest
Whipped Cream Topping:
1/4 bar of full-fat cream cheese
2 tbsp tbsp granulated sugar
1 tsp vanilla extract
1/2 cup heavy cream
Let's Bake!
Make the crust. Using a medium-sized mixing bowl, add in graham cracker crumbs melted butter, dark brown sugar, and vanilla extract. Mix these together until they are well combined. Take a 9" springform pan, and lightly butter the bottom and the sides. Transfer the graham cracker mixture into the springform pan and press the mixture into the bottom of the pan and about 2 inches up the sides. Set this crust aside in the freezer.
Prepare Oven. Adjust oven rack to the lower-third position, and preheat your oven to 350F. Then boil a large pot of water for the water bath.
Make the Cheesecake Batter. In the bowl of your stand mixer, add in 2 3/4 bars of cream cheese and sugar. With the paddle attachment, mix these together on medium-high speed until smooth (Wrap remaining cream cheese and store it in the fridge, this will used for the whipped cream topping). Stop the mixer and add sour cream, vanilla extract, all-purpose flour, grated lemon and orange zest. Continue to beat on medium speed until everything is well combined. (Save remaining lemon as more lemon zest and juice from the lemon will be needed for the blueberry compote) Add eggs one at a time. Pour batter into the prepared crust, and tap the pan on the counter a few times to remove air bubbles.
Prepare to Bake. In a large roasting tray, place 2 cut aluminum foil that is wider than the width of the pan. Place springform pan at the center of the tray and tightly cover outside wall of the springform pan with foil, this is to make sure that water could not seep into the pan during baking. Place the roasting tray with springform pan on the lower third rack of your preheated oven, create a water bath for the cheesecake by carefully pour boiling water into the roasting tray up to about one inch high, making sure that water does not splash into the batter.
Bake the Cheesecake. Bake at 350 F for 50 minutes, until it is almost done. The cheesecake should mostly hold together, but still have a lot of jiggle to it in the center. Leaving the oven door closed, Turn off the heat, and let it rest in the cooling oven for 1 hour. After resting for 1 hour, remove the water bath from the oven, and carefully lift the cheesecake out of the water bath. Let the cheesecake finish cooling to room temperature on a metal rack, uncovered. Once it has cooled down to room temperature, place in the fridge to chill for a minimum of 6 hours, preferably overnight.
Make the Blueberry Compote. In a small saucepan, add in blueberries, sugar, cornstarch, water, lemon juice, and grated lemon zest. Bring it to a boil over medium-low heat. Once it boils, cook it for additional 1 minute. Transfer compote into a clean bowl and let it cool for about 30 minutes before adding to the cheesecake.
Make the Whipped Cream Topping. In the bowl of your stand mixer, add in the remaining cream cheese, sugar, and vanilla extract. With the paddle attachment, beat them together on medium speed until smooth. Stop the mixer, and add the very cold heavy cream. Beat for about 1 minute, until the cream cheese and heavy cream are well combined. Switch to the whisk attachment, and continue whipping on medium-high speed until the frosting reaches stiff peaks. Store in the fridge until ready to use.
Assemble the Cheesecake. When the cheesecake is completely chilled, unlatch the springform pan and carefully lift off the sides. Transfer the whipped cream frosting into a piping bag fitted with a large star tip. Create a shell border around the top surface, right at the edge of the cake. When the blueberry compote has cooled for 30 minutes, spread it on top of the cheesecake, spreading the compote evenly on the surface, flattening out as much as possible, till they reach the frosting wall. Keep refrigerated until ready to serve. Enjoy!
Comments