Blueberry Topped Lemon Cheesecake

Blueberry Cheesecake


Blueberry Cheesecake Ingredients:

2½ cups graham cracker crumbs

½ cup (1 stick) unsalted butter, melted

¼ cup sugar



4 8 ounce packages cream cheese, room temperature

1½ cups sugar

2 tablespoons all purpose flour

4 large eggs

1 16 ounce container sour cream

1 tablespoon lemon juice

zest from 1 lemon

1 teaspoon vanilla extract



2 6 ounce containers of fresh blueberries

¼ cup blueberry jam or preserves

2 tablespoons water



Blueberry Cheesecake Directions:

Preheat oven to 325. Butter the bottom and sides of a 10″ springform pan. Place the springform pan on a large baking sheet.



In a large mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press buttered crumbs into bottom and up sides of springform pan. Place on a baking sheet and bake until crust starts to brown, about 10 minutes.



In the KitchenAid stand mixer fit with the flat beater attachment, beat softened cream cheese and sugar until smooth. Add flour. Add eggs one a time, and beat until fully incorporated. Beat in sour cream, lemon juice, lemon zest, and vanilla. Do not overbeat, as it will incorporate air into the batter, which will cause the cheesecake to rise and fall too quickly, leaving the top cracked.



Pour filling into crust.



Bake cheesecake until the top begins to turn golden, and darker at the edges, about 1 hour.



Let cheesecake cool for about an hour in the springform pan. Run a knife carefully around the edge to loosen the crust from the sides of the pan, but keep the cheesecake in the pan. Chill in refrigerator for 6-8 hours, or overnight.



Remove cheesecake from springform pan. Top with fresh blueberries. Glaze blueberries with blueberry preserves that has been thinned with water. You can also toss the blueberries with the thinned preserves in a medium bowl before topping the cheesecake.