Ingredients
Scale
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup butter, melted
- 1 ½ cups blueberries (fresh or frozen)
- â…“ cup granulated sugar
- 2 teaspoons lemon juice
- 1 tablespoon water
- ½ teaspoon vanilla extract
- 32 ounces full-fat cream cheese, softened
- 1 ½ cups granulated sugar
- 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
- Whipped cream
- Candied lemon slices
- Fresh mint leaves
Instructions
- Wrap a 9-inch springform pan in foil and line with parchment paper.
- Preheat the oven to 350°F.
- Crush graham crackers and mix with sugar and melted butter, then press into the pan.
- Bake the crust for 10 minutes and cool while lowering the oven temp to 325°F.
- Prepare blueberry compote by cooking blueberries, sugar, lemon juice, and water until thick.
- Beat cream cheese until smooth, then add sugar and cornstarch.
- Incorporate eggs one at a time and mix in sour cream.
- Stir in cinnamon, vanilla, lemon zest, and lemon juice.
- Pour batter into crust, swirling in blueberry compote.
- Prepare a water bath for baking and bake for 60-70 minutes.
- Cool in the oven, then chill for several hours or overnight.
- Garnish with whipped cream, candied lemon slices, and mint before serving.
Notes
Use room temperature ingredients for better blending.
Avoid overmixing after adding eggs to keep the cheesecake light.
Consider using high-quality cream cheese for improved flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18
- Sodium: 250
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
- Cholesterol: 120