Blueberry Cheesecake (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Preheat your oven to 325°F. Position the oven rack in the center position. Begin boiling water in a large kettle for the water bath.
2. 2Combine graham cracker crumbs, melted butter, and salt in a medium mixing bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to create an even, compact layer. Bake the crust for 10 minutes until lightly golden and fragrant. Remove and let cool while preparing the filling.
3. 3Wrap the exterior of the springform pan tightly with two layers of heavy-duty aluminum foil, extending the foil up the sides to prevent water from seeping in during the water bath.
4. 4Beat the softened cream cheese in a large mixing bowl using an electric mixer on low speed until completely smooth and lump-free, about 2-3 minutes. Scrape down the bowl sides frequently.
5. 5Add the sugar to the cream cheese and mix on low speed until just combined and creamy, about 1 minute. Avoid overbeating.
6. 6Mix in the sour cream and vanilla extract on low speed until incorporated, about 30 seconds.
7. 7Add the eggs one at a time, mixing on the lowest speed after each addition just until the yellow disappears, about 10-15 seconds per egg. Scrape the bowl between additions. The batter should be smooth but not overmixed.
8. 8Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
9. 9Place the wrapped springform pan inside a large roasting pan. Position the roasting pan on the oven rack, then carefully pour the hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
10. 10Bake for 55-70 minutes until the edges are set but the center still jiggles slightly when gently shaken, resembling soft-set gelatin. The center should register 150-155°F on an instant-read thermometer.
11. 11Turn off the oven and crack the oven door open about 4 inches. Allow the cheesecake to cool gradually in the oven for 1 hour.
12. 12Remove the cheesecake from the water bath and peel away the foil. Run a thin knife around the edge of the pan to loosen, but do not remove the springform ring. Cool completely on a wire rack for 2 hours at room temperature.
13. 13Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or preferably overnight before adding the topping.
14. 14Prepare the blueberry topping by combining 1½ cups blueberries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until the berries begin releasing their juices and breaking down, about 5-7 minutes.
15. 15Whisk together the cornstarch and cold water in a small bowl until completely smooth with no lumps.
16. 16Pour the cornstarch mixture into the simmering blueberries, stirring constantly. Cook until the mixture thickens to a glossy, jam-like consistency, about 2-3 minutes.
17. 17Remove from heat and stir in the remaining 1 cup of fresh blueberries and lemon juice. Let the topping cool to room temperature, then refrigerate until completely chilled, about 1 hour.
18. 18Release and remove the springform pan ring just before serving. Spoon the chilled blueberry topping over the cheesecake, spreading it evenly or leaving it concentrated in the center for restaurant-style presentation.
19. 19Slice with a sharp knife, wiping the blade clean between cuts for pristine slices.