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Ingredients
Scale
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup butter, melted
- 1 ½ cups blueberries, fresh or frozen
- ⅓ cup granulated sugar (for blueberry compote)
- 2 teaspoons lemon juice (for blueberry compote)
- 1 tablespoon water (for blueberry compote)
- ½ teaspoon vanilla extract (for blueberry compote)
- 32 ounces full-fat cream cheese, softened
- 1 ½ cups granulated sugar (for cheesecake)
- 3 tablespoons corn starch
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 2 tablespoons lemon zest
- ¼ cup lemon juice (for cheesecake)
- Whipped cream (for garnish)
- Candied lemon slices (for garnish)
- Mint leaves (for garnish)
Instructions
- Prepare a springform pan and preheat the oven.
- Mix graham cracker crumbs, sugar, and melted butter; press into the pan.
- Bake the crust; set aside and reduce oven temperature.
- Prepare blueberry compote by cooking blueberries with sugar, lemon juice, and water.
- Beat cream cheese and mix in sugar and corn starch.
- Incorporate eggs, then add sour cream, cinnamon, vanilla, lemon zest, and lemon juice.
- Layer and swirl cheesecake batter and blueberry compote.
- Bake using a water bath until edges are set.
- Cool and chill before garnishing and serving.
Notes
Use room temperature ingredients for best results.
Avoid overmixing to prevent cracks in the cheesecake.
A water bath helps maintain moisture during baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg