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blueberry cheesecake
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Blueberry Cheesecake

Prep Time 1 hour
Cook Time 1 hour 30 minutes
Cooling 6 hours
Total Time 8 hours 30 minutes
Servings 8

Ingredients

Blueberry Topping:

  • 4 cup blueberries
  • 1/3 cup granulated sugar
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Graham Cracker Crust:

  • 1 ½ sticks butter melted
  • 2 ½ cups graham cracker crumbs 2 sleeves
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Filling:

  • 5 packages of 8 oz cream cheese 40 0z total room temperature
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla
  • 1 ¾ cups granulated sugar
  • 2 teaspoons lemon zest
  • 3 tablespoons flour
  • ½ teaspoon salt
  • 5 eggs + 2 egg yolks

Instructions

Crust:

  • Preheat the oven to 350 F
  • In a food processor or with a ziploc bag/rolling pin, grind ~2 packages of graham crackers until fine
  • As soon as the crackers are fine, measure out two cups. Combine 2 cups of graham cracker crumbs with melted butter, cinnamon, salt, and sugar. Mix until the ingredients are all incorporated.
    graham cracker crust
  • In a springform pan, press the mixture down with a measuring cup or other flat surface until it forms a very compact layer
    graham cracker crust
  • Place the pan on a cookie sheet and bake for 15 minutes (or until slightly golden) and set aside to cool while you make the filling (the butter may slightly melt out of the springform pan so this is why we recommend placing it on a cookie sheet)
    graham cracker crust
  • Reduce the oven temperature to 325 degrees fahrenheit

Filling:

  • Beat the room temperature cream cheese for ~30 seconds until smooth. Add in the rest of the filling ingredients and mix with a hand or stand mixer until just evenly combined ~1 minute. Don’t mix too long as the mixture will get overly fluffy. Set aside
    cheesecake batter

Water bath:

  • Once the pan is slightly cooled, wrap the outside of the springform pan with tin foil (to be safe we double wrap it) and butter the sides of the springform pan above the crust. Set aside
  • Place a roasting pan in the middle rack or the oven. Note: the roasting pan must be large enough to place the springform pan inside and tall enough to create a bath of water for the cheesecake to sit in while it is baking
  • Set a medium pot of water to boil

Baking:

  • While the water is boiling, pour the filling mixture into the buttered, cooled, foiled springform pan
    cheesecake before baking
  • Once the water is ready, place the cheesecake in the oven in the center of the roasting pan. Carefully pour the water into the roasting pan until it is halfway up the sides of the springform pan. Bake at 325 for 1 hour 15 minutes
  • After 1 hour 15 minutes, turn off the oven and open the oven to let out some heat. Then place a wooden spoon in the oven door to keep it slightly propped open. Leave the cheesecake inside for 1 more hour
  • After an hour, remove it and let it cool on a cooling rack. When it is cooled, carefully run a knife along the edges and cover with plastic wrap. Place in the fridge overnight
    cheesecake

Blueberry Topping:

  • Add 2 cups of blueberries (these 2 cups can be frozen or fresh, the other 2 cups need to be fresh), ⅓ cup granulated sugar, lemon juice and lemon zest in a medium pot on low heat. Once the sugar is dissolved, raise the heat to medium and cook for about 6-8 minutes until a jammy mixture forms
    blueberry topping
  • Remove from heat and cool until room temperature (about 20 minutes) and then add in the remaining 2 cups of fresh blueberries. Stir to combine to coat the blueberries
    blueberry topping

Assembly:

  • Pour the blueberry mixture on the cooled cheesecake. Spread with a spatula until an even layer covers the top of the cheesecake. Slice and serve.