Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • Pinch of salt
  • 2 cups (300g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 32 ounces (900g) cream cheese, softened
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (120ml) sour cream
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest

Instructions:

  1. Prepare the Crust: Combine graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of the springform pan. Bake briefly.
  2. Make the Blueberry Compote: Combine blueberries, sugar, lemon juice, and cornstarch in a saucepan. Cook until thickened and berries have burst. Cool completely.
  3. Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Blend in sour cream, eggs, egg yolks, vanilla extract, and lemon zest.
  4. Assemble and Bake: Pour cheesecake filling over the crust. Swirl in the cooled blueberry compote. Bake using a water bath (optional but recommended) or directly in the oven.
  5. Cool and Chill: Let the cheesecake cool completely in the oven with the door ajar. Chill in the refrigerator for at least 4 hours, preferably overnight.
  6. Release and Serve: Remove the cheesecake from the springform pan. Garnish and serve.