Blueberry Cheesecake

This creamy Blueberry Cheesecake features a perfectly sweet, slightly lemony vanilla cheesecake with vibrant blueberry sauce topping. It tastes like blueberry pie meets vanilla cheesecake without the pastry. Blueberries pair so well with vanilla and creamy cheesecake is the perfect vehicle for these flavors. It's actually based on my popular Perfect Vanilla Cheesecake, brightened up with some lemon to complement the berries.

WHY THIS RECIPE WORKS

• Easy to make - cheesecake is simple to prepare with only a few ingredients. There's also no fancy tricks required to make it smooth and without cracks.
• No water bath - this cheesecake stays nice and smooth without cracking even without using a water bath!
• Creamy tangy vanilla cheesecake - the filling is super smooth and silky with a hint of tangy lemon to complement the blueberries.
• Homemade blueberry topping - this sweet and slightly tart topping is the perfect complement to this creamy cheesecake. It cuts the richness and really makes it extra special - so much better than store-bought pie filling!

INGREDIENTS FOR BLUEBERRY CHEESECAKE

• Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and sometimes a lower fat content.
• Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the vanilla shines. Bonus points if you use extra fine (caster) sugar which will create an even lighter texture.
• Sour cream - full fat sour cream adds creamy, tangy dairy notes to this cheesecake and also lightens it up since it has a lower fat content than cheese. If you can't get sour cream where you live then you can substitute with fill fat yogurt.
• Pure vanilla extract - vanilla is the main flavor aside from the tangy sweet cheese taste, so use high quality vanilla. I prefer this Madagascar Bourbon Vanilla extract.

• Eggs - two whole eggs will set this cake into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard!
• Lemon juice - a bit of lemon juice in the cheesecake filling keeps it extra creamy and adds a bit of tanginess. You'll also need some lemon juice to make the topping - it brightens the color and balances the sweet berries.
• Fresh or frozen blueberries - the topping is very simple to prepare on the stovetop and you can use fresh or frozen berries to make it.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the crust. Combine graham crumbs, brown sugar and melted butter in a medium bowl and blend until well combined. Press the crumbs firmly and evenly into the bottom and just about ½-inch up the sides of the pan. I like to use a straight edged drinking glass or the bottom of a ½ cup measuring scoop to pack it evenly and smooth it out along the bottom and push it gently up the sides. Bake for 10-12 minutes until lightly golden and feels dry.
• STEP 2). Make the filling. Beat cream cheese in a large bowl with an electric hand mixer on medium speed until smooth. Gradually add sugar and beat until very smooth and creamy. Stop to scrape down the sides of the bowl several times to ensure there are not lumps at this stage and everything is well combined. The mixture should be lump-free before you move on to the next step.
• STEP 3). Add liquids. Add lemon juice and mix until smooth, then mix in sour cream, vanilla extract and vanilla bean paste until just combined. Scrape down the sides and around the bottom of the bowl again and mix on low for 5 seconds to ensure everything is blended.
• STEP 4). Mix in egg. Add one egg and beat on medium speed until JUST combined. Scrape down the sides and bottom of the bowl, add the other egg and beat just until incorporated.
• STEP 5). Prepare the pan. Pour the batter onto the pre-baked crust (it's ok if it is still warm) and spread it out evenly. Tap the pan on the counter top 10 times and pop any air bubbles that you see rising to the surface, then use the pointed end of a knife or skewer to pop any large air bubbles that float up. Place cheesecake in the oven on the center rack. Place a large metal rimmed baking sheet or a 9×13 inch baking pan on the bottom oven rack of the preheated oven. Pour boiling water into the pan about 1 inch deep.
• STEP 6). Bake. Bake for 30 minutes. Turn the oven off and, without opening the oven door, leave it in for another 15 minutes. It is ready when the filling is set and slightly puffed around the edges, but the center is slightly wobbly or jiggles when the pan is shaken.

• STEP 7). Cool. Transfer pan to a wire rack to cool. After 10 minutes of cooling, run a knife around the edges of the cake to loosen it from the sides and then remove sides of pan. Let cake cool completely and refrigerate for 2 hours before serving.
• STEP 8). Make the topping. Combine1 ½ cups of frozen blueberries, granulated sugar and lemon juice together in a small saucepan or saucier over medium heat. Cook for about 8 minutes stirring often until the berries are thawed and start breaking down. Mix water with cornstarch in a very small bowl. Once the berries have broken down and are simmering, add the cornstarch mixture and stir it in along with the remaining ½ cup blueberries. Continue to cook and stir until it begins to bubble and thicken. Once bubbling, cook for 30 seconds.
• STEP 9). Cool. Pour the filling into a clean bowl and let cool completely at room temperature, then refrigerate for 1 hour until thoroughly chilled and set before spooning over the chilled cheesecake.

EXPERT TIPS

• Start with room temperature ingredients. This is so important! Take the cream cheese out of the fridge 2 hours prior to baking so it is soft. Also make sure your eggs are at room temperature since a cold egg will not incorporate smoothly.
• Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You'll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.
• Add the egg only AFTER the sugar is blended. If you add the egg before the sugar, it will most likely leave you with a lumpy batter. That's because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.

• Gentle baking. To ensure the filling is extra silky smooth, it is important bake these gently at a slightly lower than moderate temperature.
• Do not over-bake. They are ready when they spring back when pressed gently and a skewer comes out clean. They will not get browned on the top, just lightly golden so don't wait for browning. Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check with a skewer -- it should come out clean.
• Do not over-mix. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture. Large bubbles will cause the cheesecake to crack during baking and cooling.

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