This baked blueberry cheesecake is a special birthday tradition in our home. I make it for my husband every year because cheesecake is his favorite. With a buttery graham cracker crust, vanilla and lemon in the filling, and a blueberry topping, it’s a dessert made with love.
Equipment: 10-inch springform pan
Ingredients
Graham Cracker Crust
Approximately 3–4 cups graham cracker crumbs*
¼ cup brown sugar
1 stick butter (½ cup), melted
Cheesecake Filling
Four 8-ounce packages cream cheese, softened
1 cup white sugar
8 eggs
½ cup sour cream
½ cup all-purpose flour
1 teaspoon vanilla
A little finely grated lemon zest
6 ounces fresh blueberries
Blueberry Topping
⅓ cup fresh blueberries, for blending
Additional whole blueberries, enough to cover the top
1 tablespoon sugar
2 envelopes Knox unflavored gelatin (14 grams total)
¼ cup cold water
Instructions
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Prepare the crust. Preheat the oven to 350°F. Combine the graham cracker crumbs, brown sugar, and melted butter. Press firmly onto the bottom and up the sides of the springform pan. Bake for 10 minutes, then set aside.
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Mix the filling. In a mixing bowl, beat the cream cheese and sugar until smooth. Mix in the eggs, sour cream, flour, vanilla, and lemon zest until combined.
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Fill the pan. Pour the filling over the prepared crust. Distribute the 6 ounces of fresh blueberries over the filling.
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Bake covered. Set the oven to 370°F. Cover the top of the pan with foil and bake for approximately 1½ hours.
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Finish uncovered. Remove the foil and reduce the oven to 290°F. Continue baking for approximately 1 hour, checking the cheesecake as it finishes. These are the times I use in my oven; baking time can vary. Let the cheesecake cool before adding the topping.
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Prepare the topping. Blend ⅓ cup fresh blueberries. Sprinkle 2 envelopes of Knox unflavored gelatin into ¼ cup cold water. Let it soften, then gently warm until dissolved. Mix the blended blueberries, 1 tablespoon sugar, dissolved gelatin, and additional whole blueberries together.
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Top and chill. Spread the blueberry mixture over the cooled cheesecake. Refrigerate until the cheesecake is thoroughly chilled and the topping has set.
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Serve. Carefully release the springform ring, slice, and serve chilled. Keep leftovers refrigerated.
Recipe draft note: The graham cracker crumb quantity is estimated at approximately 3–4 cups for the bottom and sides of a 10-inch springform pan.