Blueberry Cheesecake
Time: 6 Hours
Servings: 10-12 Servings
Ingredients
Crust
- 2 C Graham Cracker Crumbs
- ¼ C Granulated Sugar
- ½ tsp Kosher Salt
- ½ C Unsalted Butter, melted
Filling
- 4 (8 oz) Blocks Cream Cheese, room temperature
- 1 C Granulated Sugar
- ¾ Cup Sour Cream
- 2 tsp Pure Vanilla Extract
- 4 Large Eggs, room temperature
- 1 T Fresh Lemon Zest
Blueberry Topping
- 3 C Fresh Blueberries
- ⅓ C Granulated Sugar
- 1 T Lemon Juice
- 1 tsp Lemon Zest
- 1 T Cornstarch mixed with 1 T Water
Instructions
- Preheat the oven to 325°F.
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Combine graham cracker crumbs, sugar, and salt in a bowl. Stir in melted butter until evenly coated.
- Press the crust mixture firmly into the bottom of the pan.
- Bake the crust for 10 minutes, then cool while preparing the filling.
- Beat room-temperature cream cheese until completely smooth, scraping the bowl frequently.
- Add sugar and mix just until incorporated.
- Blend in sour cream, vanilla, and lemon zest until silky.
- Add eggs one at a time, mixing on low speed just until combined. Avoid overmixing to prevent excess air.
- Pour the filling over the cooled crust and gently tap the pan on the counter to release air bubbles.
- Bake for 55–65 minutes until the edges are set and the center slightly jiggles like soft custard.
- Turn off the oven and crack the door open. Allow the cheesecake to cool inside for 1 hour to prevent sudden temperature changes.
- Remove from the oven and cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before topping.
Go Rogue by finishing with a splash of bourbon in the blueberry sauce.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.