Cheesecake is a dessert for all seasons, but this one is geared directly toward spring. We traded the traditional graham cracker crust for a spicy gingersnap crumb base that complements a sunny citrus cheesecake filling. But the coup de grâce is the bright and beautiful blueberry topping, a glistening crown that offers jammy berries in every bite.
Blueberry-Topped Cheesecake
Makes 1 (9-inch) cake
Ingredients
- 2 cups (274 grams) gingersnap cookie crumbs
- ¼ cup (57 grams) unsalted butter, melted
- ½ teaspoon kosher salt, divided
- 3 (8-ounce) packages cream cheese (680 grams), cubed and softened
- 2 cups (400 grams) granulated sugar, divided
- 3 tablespoons (24 grams) all-purpose flour
- 2 tablespoons (9 grams) packed lemon zest
- 1 teaspoon (4 grams) vanilla extract
- 4 large eggs (200 grams), room temperature
- ¾ cup (180 grams) sour cream, room temperature
- ¼ cup (60 grams) heavy whipping cream, room temperature
- 1 tablespoon (8 grams) cornstarch
- ¼ cup (60 grams) water
- 2 tablespoons (30 grams) fresh lemon juice
- 2 cups (294 grams) fresh blueberries, divided
- Whipped cream, to serve
Instructions
- Preheat oven to 350°F (180°C). Spray bottom of a 9-inch springform pan with baking spray with flour; line bottom of pan with parchment paper.
- In a large bowl, stir together gingersnap crumbs, melted butter, and ¼ teaspoon salt until well combined; using a small straight-sided measuring cup, press mixture into bottom of prepared pan.
- Bake until set and fragrant, 8 to 10 minutes; let cool on a wire rack for 30 minutes. Wrap bottom and sides of pan in a double layer of heavy-duty foil; place in a large oven bag, tucking ends so bag is flush with top edge of pan. Reduce oven temperature to 325°F (170°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add 1½ cups (300 grams) sugar, flour, lemon zest, vanilla, and remaining ¼ teaspoon salt; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Add sour cream and heavy cream; beat at medium-low speed just until combined, 1 to 2 minutes, stopping to scrape sides of bowl.
- Spray sides of prepared pan with baking spray with flour. Pour cream cheese mixture onto prepared crust, spreading into an even layer with a small of set spatula. Carefully place springform pan in a large roasting pan. Position oven rack so top of springform pan is 5 to 5½ inches from top heating element; place roasting pan in oven, and add hot water to come 1 inch up sides of springform pan.
- Bake until edges are set, top looks dry, center is almost set, and an instant-read thermometer inserted in center registers 150°F (66°C) to 155°F (68°C), 1 hour and 30 minutes to 1 hour and 45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 1½ to 2 hours.
- In a medium saucepan, whisk together cornstarch and remaining ½ cup (100 grams) sugar. Stir in ¼ cup (60 grams) water and lemon juice until well combined; stir in 1 cup (147 grams) blueberries. Bring to a boil over medium heat, stirring frequently; cook until mixture is thickened, some blueberries have burst, and an instant-read thermometer registers 190°F (88°C), about 4 minutes. Stir in remaining 1 cup (147 grams blueberries; remove from heat, and let cool for 5 minutes.
- Spread blueberry mixture on top of cooled cheesecake as desired. Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top of cheesecake.
- Remove from pan, and transfer to a serving plate. Use a warm dry knife to slice when ready to serve. Serve with whipped cream, if desired.
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Never heard of an oven bag for baking, and can only find bags for turkeys, meat or grilling on Amazon. Is it essential?
Hi Laurie!
Thanks for reaching out! The turkey bags should work well, and here is an example of oven bags you can find at Target: https://www.target.com/p/reynolds-kitchen-oven-cooking-bags-5ct/-/A-15145153#lnk=sametab. Although not necessarily essential, we find this is the best method to prevent water leakage through the seems of the springform pan. Any water that leaks through the cracks will create a soggy bottom cheesecake. Hope this helps! Happy baking 🙂