Description
Creamy New York-style blueberry compote cheesecake delivers pure dessert magic on a graham cracker crust. Luscious blueberry swirls and silky cream cheese blend into a heavenly slice that will transport palates to dessert paradise.
Ingredients
Scale
Cheesecake Base:
- 1.5 cups (354 ml) graham cracker crumbs
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Cheesecake Filling:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup (60 milliliters) sour cream
- 1/4 cup (30 grams) all-purpose flour
Blueberry Compote:
- 2 cups (300 grams) fresh or frozen blueberries
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (if using cornstarch)
Instructions
- Preheat the oven to 325°F (160°C), ensuring an even temperature for optimal baking.
- Create the crust by thoroughly combining graham cracker crumbs, sugar, and melted butter in a mixing bowl.
- Transfer the crust mixture into a 9-inch springform pan, pressing firmly to create an even base layer.
- Bake the crust for 10 minutes, then remove and allow to cool completely at room temperature.
- In a large mixing bowl, whip the cream cheese until completely smooth and free of lumps.
- Gradually incorporate sugar and vanilla extract, mixing until the texture becomes creamy and uniform.
- Introduce eggs one at a time, carefully mixing after each addition to maintain a consistent batter.
- Gently fold in sour cream and flour, stirring until ingredients are just combined without overmixing.
- Pour the cheesecake filling over the cooled crust, using a spatula to create a smooth, even surface.
- Bake for 60-70 minutes until the center sets and edges turn light golden brown.
- Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool inside for one hour.
- Prepare the blueberry compote by combining blueberries, sugar, and lemon juice in a saucepan over medium heat.
- Simmer the mixture for 5-7 minutes, allowing blueberries to release their natural juices.
- Dissolve cornstarch in water and stir into the blueberry mixture to create a thicker consistency.
- Remove the compote from heat and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, top the chilled cheesecake with the prepared blueberry compote.
Notes
- Choose high-quality cream cheese at room temperature for a smoother, lump-free filling that blends effortlessly.
- Avoid overmixing the batter to prevent air bubbles that can cause cracking during baking.
- Use a water bath method by placing the springform pan in a larger pan with hot water to ensure even, gentle cooking and prevent surface cracks.
- For a gluten-free version, swap graham cracker crumbs with ground almond or gluten-free cookie crumbs to maintain the delicious crust texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 377 kcal
- Sugar: 30 g
- Sodium: 195 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg