Lemon Blueberry Cheesecake Crumble

Yes. Water baths are my preferred method when baking cheesecakes since they distribute heat more evenly, resulting in a smooth texture throughout the cheesecake. Plus, for cheesecakes like this plain cheesecake, without baked-in toppings, it gives a pristine top without cracks.

The absolute best method for a water bath is using an oven bag. It doesn't have any breaks, so you're completely protected from water getting into your cheesecake, which would make the crust soggy and possibly ruin the texture of your blueberry lemon cheesecake. In addition, oven bags can withstand the baking temperature.

Start by placing your springform pan in the bag, then fold over the excess along the sides. Finally, use kitchen twine to secure the oven bag to the springform pan as shown below with my gingerbread cheesecake. You want the kitchen twine to be tied as close to the top of the pan as possible to prevent water slipping in when transferring the pan to and from the oven. The knot should also be snug so the bag cannot slide down during baking.

Absolutely avoid using sheets of foil to wrap the pan! Water is extremely thin, so it can and will seep in through even the tiniest seam!

No. Plain blueberries won't have as concentrated a flavor as a compote and may cause the top of the cheesecake to be soggy. In addition, blueberries need a high temperature to reduce into a jammy compote, and this cheesecake is baked at a low temperature for a smooth and creamy texture.
If you're low on time and want to skip making your own compote, you can use your favorite blueberry pie filling.

Typically, you'll know a cheesecake is done when it appears firm but still has a slight jiggle when tapped lightly. With this cheesecake, though it's difficult to tell because of the toppings, you'll mainly gauge doneness by the texture of the topping. Once your topping has a cookie-like texture and pulls away from the pan ever so slightly, you're good to go!

Use a hot knife! Heat a flat-edged knife on both sides with a kitchen torch, then use a single downward motion to make your desired cut. Clean the knife completely between each cut and repeat as needed until you have your desired servings. You can also use a lighter or the flame from a gas stove.

If you don't have access to a flame. You have 2 options. First, you may use a knife (still flat-edged) and run it under hot water for 20-30 seconds or long enough for the blade to feel warm. Then shake the excess water from the knife (without wiping it) and proceed to cut the cheesecake as previously described. You will need to rinse the knife clean in between every cut.

Second, follow the same procedure as just described but freeze the cheesecake for the last 2-3 hours of its resting time and slice it while still frozen. Leave the cheesecake out at room temperature for about 30 minutes to soften prior to serving.

Yes. Dairy should be refrigerated to maintain food safety standards, but also refrigeration after baking is crucial to "set" the structure of your cheesecake. After 6 hours in the fridge, your cheesecake will be ready to slice but still melt-in-your-mouth creamy!

Absolutely! This blueberry lemon cheesecake recipe freezes very well! Since the fruit is cooked into a jam-like consistency, it doesn't leech moisture when thawed. Be sure to refrigerate it first to allow the structure to set, then you can either wrap it in plastic wrap whole or in individual slices/portions for up to a month. Be sure to wrap it well!

For an extra layer of protection against frostbite and the cheesecake absorbing other flavors from your freezer, I vacuum-seal the portions. Do this at least 6 hours after the cheesecake has been in the freezer so that the vacuum seal doesn't press out all the air and change the texture of your cheesecake!