Description
A recipe for a rich lemon cheesecake topped with a simple blueberry compote.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar (for filling)
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 4 large eggs
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 1/4 cup granulated sugar (for compote)
- 1 teaspoon cornstarch
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- Combine graham cracker crumbs and 1/4 cup sugar. Mix in melted butter until combined. Press mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
- Reduce oven temperature to 325 degrees F (160 degrees C).
- In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar and flour until just combined. Mix in vanilla extract, lemon juice, and lemon zest. Beat in eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
- Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
- Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight.
- To make the compote, combine blueberries, 1/4 cup sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, for about 5 minutes.
- In a small bowl, whisk cornstarch with 1 tablespoon of cold water to create a slurry. Stir the slurry into the simmering blueberries. Cook until the mixture thickens, about 1 minute more. Remove from heat and let cool completely.
- Before serving, spread the cooled blueberry compote over the chilled cheesecake.
Notes
- For a smoother cheesecake, bring the cream cheese, eggs, and lemon juice to room temperature before starting.
- If you do not have heavy-duty foil, use two layers when wrapping the springform pan to prevent water from leaking in during the water bath.
- Prep Time: 30 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: lemon cheesecake, blueberry compote, graham cracker crust, baked cheesecake, lemon dessert