Baked Blueberry Cheesecake

Instructions

1. Step 1

   Preheat the oven to 160°C. Line the base of the springform pan with baking paper and set the pan on a baking sheet.

   Cookware: baking sheet, oven, springform pan

2. Step 2

   Combine the graham cracker crumbs with the crust portion of the sugar, the salt, and the melted butter until evenly moistened.

   Ingredients used: 200.0 gr Graham Cracker, 25.0 gr Granulated Sugar, 1.0 gr Sea Salt, 85.0 gr Unsalted Butter

   Cookware: mixing bowl, rubber spatula

3. Step 3

   Press the crumb mixture firmly over the base of the springform pan. Bake at 160°C until fragrant and lightly browned, then remove from the oven.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven, springform pan

4. Step 4

   Combine the blueberries, the compote portion of the sugar, and the lemon juice in a saucepan. Cook over medium heat, stirring and crushing some berries, until juicy and slightly thickened.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Blueberry, 40.0 gr Granulated Sugar, 15.0 ml Lemon Juice

   Cookware: saucepan, wooden spoon

5. Step 5

   Remove the blueberry compote from the heat and let it cool until no longer hot.

   Timer: 15 min (fixed)

   Cookware: saucepan

6. Step 6

   Beat the cream cheese on low speed until smooth. Add the filling portion of the sugar and the cornstarch, then mix just until combined.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 gr Cornstarch, 680.0 gr Cream Cheese, 135.0 gr Granulated Sugar

   Cookware: electric mixer, mixing bowl, rubber spatula

7. Step 7

   Mix in the sour cream and vanilla extract until the filling is uniform, scraping down the bowl as needed.

   Timer: 2 min (fixed)

   Ingredients used: 180.0 ml Sour Cream, 10.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl, rubber spatula

8. Step 8

   Add the eggs one at a time on low speed, mixing only until each disappears into the filling.

   Timer: 3 min (fixed)

   Ingredients used: 3.0 piece Egg

   Cookware: electric mixer, mixing bowl, rubber spatula

9. Step 9

   Pour the filling over the crust. Spoon about two-thirds of the cooled blueberry compote over the filling and make a few shallow swirls; refrigerate the remaining compote.

   Cookware: rubber spatula, saucepan, springform pan

10. Step 10

    Bake at 160°C until the edges are set, the center retains a slight wobble, and the center reaches 71°C.

    Timer: 65 min (fixed)

    Cookware: baking sheet, instant-read thermometer, oven, springform pan

11. Step 11

    Switch off the oven, leave the door slightly open, and let the cheesecake cool gradually inside.

    Timer: 45 min (fixed)

    Cookware: oven, springform pan

12. Step 12

    Transfer the cheesecake to a cooling rack and let it cool further before refrigerating it in the pan.

    Timer: 45 min (fixed)

    Cookware: cooling rack, springform pan

13. Step 13

    Chill the cheesecake until completely cold and firm.

    Timer: 360 min (fixed)

    Cookware: springform pan

14. Step 14

    Run a thin knife around the edge, release the springform pan, and spoon the reserved blueberry compote over the cheesecake before slicing.

    Cookware: paring knife, springform pan