Description
Blueberry Velvet Cheesecake is a rich and creamy dessert featuring a smooth cream cheese filling on a crisp graham cracker crust, topped with a luscious homemade blueberry compote. This classic American baked cheesecake is perfectly balanced by the tangy blueberry topping and has a velvety texture that melts in your mouth.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
For the blueberry topping:
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with foil to prevent water leaks and lightly grease the inside to ensure easy removal.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, mixing thoroughly. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let it cool completely.
- Make the Filling: In a large mixing bowl, beat softened cream cheese until completely smooth. Add granulated sugar and continue beating until creamy. Incorporate eggs one at a time, mixing well after each addition and scraping down the sides to ensure uniform texture. Add sour cream, vanilla extract, and lemon zest, mixing until just combined without overbeating. Pour the batter evenly over the cooled crust.
- Bake in Water Bath: Place the springform pan inside a larger baking dish and pour about 1 inch of hot water into the larger dish to create a water bath. This method ensures gentle, even baking. Bake at 325°F for 55 to 65 minutes, until the edges are set and the center is slightly jiggly but not liquid.
- Cool the Cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Prepare Blueberry Topping: In a small saucepan over medium heat, combine blueberries, water, sugar, and lemon juice. Simmer for 5 to 7 minutes, stirring frequently to prevent scorching. Stir in the cornstarch slurry and cook for an additional 1 to 2 minutes until the sauce thickens. Remove from heat and cool completely before spooning over the chilled cheesecake.
- Serve: Once the blueberry topping is cool, spread or spoon it evenly over the cheesecake before slicing and serving.
Notes
- For a velvety texture, allow the cream cheese to soften completely before mixing.
- Use a water bath during baking to prevent cracking and promote even cooking.
- Fresh or frozen blueberries may be used for the topping.
- Store leftovers in the refrigerator, covered, for up to 5 days.
