Saturday, January 25, 2020
Blueberry Cheesecake
Swirling blueberry puree into cheesecake batter isn't only beautiful, it's extremely delicious. The cheesecake stays extra-creamy and has the perfect tartness to it that will have you saying, "just one more bite," another thousand times.
INGREDIENTS
FOR THE BLUEBERRY PUREE
2 c.
blueberries
2 tbsp.
granulated sugar
2 tsp.
lemon juice
FOR THE CRUST
9
graham crackers, finely crushed (about 1 1/4 c.)
6 tbsp.
melted butter
1/4 c.
granulated sugar
FOR THE CHEESECAKE
4
(8-oz.) blocks cream cheese, softened
1 c.
granulated sugar
2
large eggs
1 tsp.
pure vanilla extract
1/4 c.
sour cream
2 tbsp.
all-purpose flour
1/4 tsp.
kosher salt
1 c.
blueberry puree
FOR TOPPING
Whipped cream
Blueberries
DIRECTIONS
- Preheat oven to 325°. In a small food processor, blend blueberries until no large chunks remain.
- In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Bring to a boil, then reduce heat and let simmer until slightly reduced, stirring occasionally, 10 minutes. Let cool to room temperature.
- Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, and sugar, until mixture resembles wet sand. Press into bottom and up sides of an 8" or 9" springform pan.
- Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Fold in blueberry puree.
- Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan.
- Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
- Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
- When ready to serve, top cheesecake with whipped cream and blueberries.