Servings: 12 slices
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Equipment
- 1 9-inch springform pan
- 1 zester or fine grater
- 1 medium saucepan
- 1 stand mixer with bowl
- 1 baking sheet/tray optional - only needed if you decide to bake your crumb topping separately.
Ingredients
Blueberry Reduction
- 18 oz blueberries
- ¼ cup granulated sugar
Crumb Topping
- ½ cup + 2 TBSP all-purpose flour
- ¼ cup unsalted butter, cool do NOT melt
- 2 TBSP granulated sugar
- ¼ cup brown sugar light or dark both work in this recipe
- ½ tsp ground cinnamon
- 1 pinch salt about ⅛ tsp
Graham Cracker Crust
- 10 sheets graham crackers, crushed
- 4 ½ TBSP unsalted butter, melted
- 4 TBSP granulated sugar
- ½ tsp ground cinnamon
Lemon Cheesecake Filling
- 24 oz cream cheese 3 blocks
- 1 cup granulated sugar
- 4 large eggs
- ⅓ cup sour cream
- 3 TBSP all-purpose flour
- 2 ½ TBSP heavy cream
- 3 large lemons, zested
Instructions
Blueberry Reduction
- Combine blueberries and granulated sugar in a saucepan over medium-high heat. You may smash some of the blueberries to help release some of the juices.Stir occasionally until your blueberries have started to release some juice to ensure the sugar does not settle at the bottom and burn.
- Once mixture thats to bubble, turn down heat to medium-low and allow to reduce for 10-15 minutes until it resembles a chunky syrup.You may cover your saucepan at this stage but it is not required. If the reduction starts to spit the heat is too high.
- Allow to cool and set aside for cheesecake assembly.
Crumb Topping
- Combine all dry ingredients (all-purpose flour, granulated sugar, brown sugar, cinnamon & salt) in a small mixing bowl and stir with a spoon or your hand to evenly disperse ingredients.
- Add butter by rubbing in with your hands until the mixture mostly resembles sand or breadcrumbs but leave some larger chunks.
- Refrigerate until ready to use for cheesecake assembly.
Graham Cracker Crust
- Combine all the ingredients (crushed graham crackers, sugar, melted butter and cinnamon) in a small bowl and mix until everything is incorporated and there are no dry graham cracker spots.
- Prepare a springform pan by spraying with baking spray and then, using something with a flat surface (I used a measuring cup), press the graham crackers into the bottom of the pan evenly.
- Prepare for the water bath by placing the springform pan into an oven bag, folding the bag over on the sides as necessary then use kitchen twine to secure the bag as close to the rim of the springform pan to avoid water getting in.
- Set aside and prepare cheesecake filling
Lemon Cheesecake Filling & Assembly
- Preheat oven to 270℉
- Add sugar and the zest from the 3 lemons to the mixing bowl. Rub the zest and sugar together thoroughly for about 2 minutes to release the flavor. The sugar should look "wet" when done.
- Add cream cheese to the mixing bowl and beat on medium speed until smooth and fluffy.
- Scrape down the sides and bottom of the bowl then add all the other ingredients (eggs, sour cream, all-purpose flour and heavy cream) and beat on medium speed again until smooth.
- Pour the batter into the prepared springform pan with the graham cracker crust.
- Carefully spoon the blueberry reduction made earlier in an even layer across the stop of the cheesecake. Be sure to spread the blueberries across the entire cheesecake up to the edges.
- Repeat the previous step with the crumb topping.
- Place your filled springform pan in the sauté pan (or your pan of choice for the water bath) and carefully fill the sauté pan with hot water up to half-way up the sides of the springform pan.
- Place the cheesecake and water bath in the oven on the middle rack and allow to bake for 2 hours and 15 minutes. The cheesecake should only barely jiggle (see post).
- Turn the oven up to 300℉ for 10 minutes for crumb topping to to brown
- Turn the oven off and allow cheesecake to remain inside until the oven the cooled (about an hour).
- Remove the cheesecake from the water bath and refrigerate for at least 6 hours or preferably overnight.
- Remove from springform pan and serve! Store any leftovers in a sealed container for up to 5 days.
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