How to Ultimate Make Blueberry Cheesecake Recipe

Graham Cracker Crust

• In a mixing bowl, combine the graham cracker crumbs and melted butter together until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Line bottom with parchment for easy removal.
• Pour the crumbs into the pan and using the bottom of a measuring cup, press the crumbs down into the base and 1-inch up the sides.
• Refrigerate for 5 minutes or until ready to fill or bake crust at 350ºF for 10 minutes, then remove from the oven and allow to cool completely before filling with cheesecake filling.

Cheesecake Filling

• Preheat the oven to 325 degrees F.
• Using mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
• Add Greek yogurt/sour cream, lemon zest, and vanilla. The batter should be well-mixed but not over-beaten. Mix in blueberries.
• Pour the filling into the graham cracker crust-lined pan and smooth the top with a spatula.
• Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it tightly to keep the water from seeping into the cheesecake. Place the cake pan in a large roasting pan or large baking sheet. Pour boiling water into the roasting pan until the water is about 1 inch up the sides of the cheesecake pan.
• Bake for 55-70 minutes. The cheesecake should still jiggle and the center should appear just set and dull looking, not wet. Cheesecake will firm up after chilling, so be careful not to overcook. Remove the pan from water bath and let cheesecake cool on a wire rack for an hour or so or leave in the oven with door ajar.
• Once cheesecake has come to room temperature, chill in the refrigerator, loosely covered, for at least 4 hours or overnight.
• To serve, loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
• Using a spatula spread a layer of blueberry topping over the whole cheesecake or serve it individually on each piece.
• Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Blueberry Topping

• In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.
• Leave to cool before spreading on cheesecake.