10 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds cream cheese (Room temp)
Sour cream (Room temp)
All-purpose flour
Sugar
Salt
Unsalted butter
Heavy whipping cream
Whole milk
Large eggs (Room temp)
12 ounces frozen blueberries (Thawed)
1/2 pound fresh blueberries
1 medium-sized lemon
Graham crackers
Vanilla extract
Confectioners’ sugar
Tools you’ll need
Food processor
Citrus juicer
Mesh strainer
Disposable piping bag
Wilton #1M tip
Baker’s joy non-stick baking spray
9-inch round springform pan
Squeeze bottle (Optional)
Graham cracker crust
Step 1- Add 13 whole graham crackers into a large food processor. Blend for 30 seconds. Add 7 tablespoons melted unsalted butter, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Pulse for 12 to 15 times.
Lightly spray the inside of a 9-inch round springform pan with the Baker’s joy non-stick baking spray.
Preheat oven to 375 degrees F.
Step 2- Add the moist graham cracker crumbs into a 9-inch round springform pan. Press the moist graham cracker crumbs onto the bottom. Bring the graham crackers 1/2 inch up the sides of the springform pan.
Step 3- Place into a preheated 375-degree oven on the middle rack. Bake for 5 minutes. Remove the graham cracker crust from the oven. Let cool completely.
Blueberry pulp and blueberry sauce
Step 4- Add 12 ounces in weight of thawed blueberries into a small food processor. Blend for 30 seconds.
Preheat fire to medium heat.
Step 5- Add pureed blueberries. Cut 1 medium-sized lemon in half and squeeze half of a lemon and 1/3 cup sugar. Stir all ingredients together. Let simmer for 6 minutes. Once done turn your fire off. Let the mixture cool for 10 minutes.
Step 6- Add the blueberry puree into a mesh strainer with a stainless-steel bowl underneath it. Stir and press the puree into the mesh strainer until all of the blueberry juice has drained into the bowl underneath. Let the mesh strainer with the blueberry pulp on the side. Place the blueberry sauce (Covered) into the fridge overnight.
Cheesecake batter
Step 7- Add 2 pounds cream cheese (Room temp), 1/3 cup sour cream (Room temp), and 4 large eggs (Room temp). Mix vigorously for 1 minute with a whisk.
Step 8- Add 1/4 cup all-purpose flour and stir until combined.
Step 9- Add 1/2 cup whole milk, 1/2 cup heavy whipping cream, 1 and 1/4 cups sugar, Blueberry pulp, 2 teaspoons vanilla extract, and 1/8 teaspoon salt. Stir all ingredients with a large sturdy wooden spoon until combined.
Preheat oven to 300-degrees F.
Step 10- Place the springform pan onto an 11 by 17-inch baking pan. Add prepared cheesecake batter into a 9-inch round springform with the graham cracker crust. Shake the pan slightly to make the batter more even.
Step 11- Place into a preheated 300-degree oven on the middle rack. Bake for 1 hour and 15 minutes. Once done remove the cheesecake from the oven. If you tap the sides of the springform pan and the cheesecake slightly jiggles in the center, the cheesecake is done. Let the cheesecake cool completely. Place the cheesecake into the fridge for 4 to 6 hours or overnight.
Removing the springform pan
Step 12- Remove the cheesecake from the fridge. Allow the cheesecake to come to temperature for 35 minutes to 1 hour. Pull the latch that’s on the side of the springform pan off. Lift up the sides of the springform pan off of the cheesecake. To remove the bottom portion of the springform pan off the bottom of the cheesecake, Place a sheet of parchment paper on top of the cheesecake. Flip the cheesecake over onto a flat surface. Carefully remove the bottom of the springform pan off of the bottom of the cheesecake. Place a cake serving pad on top of the cheesecake and flip the cheesecake back over on to the opposite side. From there place the cheesecake back into the fridge.
Whipped cream
Note- Make sure your stand mixer bowl is cold before making the whipped cream.
Step 13- Add 1 and 1/4 cups heavy whipping cream. 1/4 cup confectioners’ sugar, 1 teaspoon vanilla extract, and a light sprinkle of salt into stand mixer bowl. Mix on high speed for 2 to 3 minutes or until the whipped cream thickens. Once done place the whipped cream into your refrigerator.
Step 14- Attach the Wilton #1M tip onto the coupler fitted with the disposable piping bag. Screw the decorating tip in place with the coupler nut.
Step 15- Add the disposable piping bag into a large cup. Fill the piping bag with the whipped cream and set aside.
Step 16- Add a funnel at the top of a squeeze bottle. Pour the blueberry sauce into the funnel.
Decorating the cheesecake
Step 17- Rinse off 8 ounces fresh blueberries off with cold water.
Step 18- Pipe the whipped cream toward the edge of the cheesecake. Pipe a small amount of the whipped cream in the middle as well.
Step 19- Add the fresh blueberries on top of the whipped cream. Squeeze out the blueberry sauce ontop the exposed part of the cheesecake. The part that doesn’t have any whipped cream on top. Once done add the fresh blueberries on top of the whipped cream. Drizzle the blueberry sauce on top of the fresh blueberries and whipped cream. From there the cheesecake is ready to be served.
YouTube instructional video
