Cheesecake With Blueberry Topping Recipe

Ingredients

• vegetable oil cooking spray
• 6 tablespoons unsalted butter, melted
• 2 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1 pinch salt
• 16 ounces cream cheese, room temperature
• 16 ounces sour cream
• 1 cup sugar
• 3 large eggs
• 1 1/2 teaspoons finely grated lemon zest
• 1 teaspoon pure vanilla extract
• 3 cups blueberries
• 3/4 cup sugar
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch

Instructions

1. Preheat the oven to 325°F. Coat a 9-inch springform pan with vegetable oil cooking spray and wrap the exterior of the pan, including the base, with foil.
2. In a mixing bowl, stir together 6 tablespoons of melted unsalted butter, 2 cups of graham cracker crumbs, 3 tablespoons of sugar, 1/4 teaspoon of ground cinnamon, and a pinch of salt until combined.
3. Press the mixture firmly into the bottom and 3 inches up the sides of the springform pan. Refrigerate for 15 minutes to set.
4. In another bowl, beat 16 ounces of room temperature cream cheese with a mixer on medium speed until fluffy. Reduce the speed to low, and gradually add in 16 ounces of sour cream, 1 cup of sugar, 3 large eggs, 1 1/2 teaspoons of finely grated lemon zest, and 1 teaspoon of pure vanilla extract. Mix until well combined, but be careful not to overmix.
5. Pour the cream cheese filling into the chilled crust, smoothing it out evenly.
6. Set the springform pan in a large, shallow roasting pan. Carefully ladle enough boiling water into the roasting pan to come halfway up the sides of the springform pan. The will help create a gentle baking environment.
7. Bake until the cheesecake is set but still slightly wobbly in the center, about 1 hour and 15 minutes. Once done, transfer the roasting pan to a wire rack and let the cheesecake cool in the pan for 30 minutes.
8. After cooling, remove the cheesecake from the roasting pan and refrigerate, uncovered, for at least 8 hours or overnight for the best texture.
9. To prepare the blueberry topping, combine 3 cups of blueberries, 3/4 cup of sugar, 2 tablespoons of unsalted butter, 2 tablespoons of fresh lemon juice, and 1 tablespoon of cornstarch in a saucepan over medium-high heat.
10. Bring the mixture to a simmer and cook until the berries break down, about 4 minutes. Allow it to cool, then refrigerate, covered, until cold, which can be up to 3 days.
11. When ready to serve, run a knife around the edge of the cheesecake and carefully unmold it from the springform pan. Spoon the chilled blueberry topping generously over the cheesecake.