Blueberry Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">750g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml sour cream, at room temperature</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">200g fresh blueberries, plus extra for garnish</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp cornstarch mixed with 1 tbsp cold water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Wrap the outside of a 23cm springform pan with a double layer of heavy-duty aluminum foil, making sure it comes up the sides to prevent water from seeping in during baking. This water bath method is crucial for achieving that professional, crack-free cheesecake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Mix with melted butter and sugar until the mixture resembles wet sand. Press firmly into the bottom of your prepared pan, creating an even layer with a flat bottom. Use the back of a measuring cup to compact it – a tight crust won't crumble when sliced. Bake for 10 minutes until lightly golden, then remove and cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the crust cools, prepare your blueberry compote. Combine 150g of blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until berries begin to burst and release juices, about 5 minutes. Add cornstarch slurry and simmer for another 2-3 minutes until thickened. The mixture should coat the back of a spoon but still be pourable. Remove from heat, fold in remaining 50g fresh blueberries, and let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat cream cheese on medium-low speed until completely smooth with no lumps, about 2-3 minutes. Scrape down the sides frequently – this attention to detail prevents those dreaded lumps in your final cheesecake. Add sugar and continue mixing until incorporated, being careful not to whip too much air into the batter, which can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Over-mixing after adding eggs can incorporate too much air and lead to cracks during baking. Gently mix in vanilla extract, sour cream, flour, and salt until just combined. The flour helps stabilize the cheesecake and prevent cracking, while sour cream adds tanginess and creaminess.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour half the cheesecake batter over the cooled crust. Dollop several spoonfuls of blueberry compote on top, reserving about a third for serving. Pour remaining cheesecake batter over the compote. Use a skewer or knife to gently swirl the compote through the batter, creating a marbled effect. Don't overmix – you want distinct swirls of purple against the creamy white background.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the foil-wrapped springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. This water bath creates a gentle, humid environment that ensures even cooking and prevents the top from drying out and cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 60-65 minutes until the edges are set but the center still has a slight wobble when gently shaken – it should jiggle like set gelatin, not ripple like liquid. Don't be tempted to overbake; the cheesecake will continue to set as it cools. Turn off the oven, crack the door open about 5cm, and let the cheesecake cool in the oven for 1 hour – this gradual cooling prevents dramatic temperature changes that can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight. Patience is key to achieving that perfect, sliceable texture! When ready to serve, carefully run a thin knife around the edge of the pan before releasing the springform clasp. Top with the reserved blueberry compote and additional fresh blueberries. For the cleanest slices, dip your knife in hot water and wipe it clean between cuts.</li></ol>