This is an amazing blueberry cheesecake to make for dessert. You can start this one day ahead or the morning of.
Ingredients for blueberry cheesecake:
For the crust:
- Vegetable oil cooking spray
- 6 tbsp unsalted butter melted
- 2 cups graham cracker crumbs
- 3 tbsp sugar
- ¼ tsp ground cinnamon pinch of salt
For the filling:
- 16 oz cream cheese at room temperature or 2 pkgs
- 16 oz sour cream (2 cups)
- 1 cup sugar
- 3 large eggs
- 1½ tsps finely grated lemon zest
- 1 tsp pure vanilla extract
- Boiling water, for roasting pan
For the topping mix:
- 1½ pints (3 cups) blueberries
- ¾ cup of sugar
- 2 tbsp unsalted butter
- 2 tbsp fresh lemon juice
Making the crust:
Preheat oven to 325°. Coat a 9-inch spring-form pan with cooking spray. Wrap exterior of pan (including base) with foil.
Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3 inches up sides of pan. Refrigerate 15 minutes.
Making the filling:
Beat cream cheese with a mixer on medium speed until fluffy. Reduce speed to low and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not over mix). Pour into chilled crust.
Place spring-form pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up sides of spring-form pan. Bake until cheesecake is set but still slightly wobbly in center (approximately 1 hour, 15 minutes).
Transfer roasting pan to a wire rack. Let cake cool in roasting pan for 30 minutes. Remove cheesecake from roasting pan and refrigerate, uncovered, at least 8 hours (or overnight). Run a knife around edge of cake and unmold.
Spoon topping over cake and enjoy! This blueberry cheesecake will be an instant family favourite!