Homemade Blueberry Cheesecake

Ingredients Check off as you gather

• 13 whole graham crackers
• 7 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar (for crust)
• 1 teaspoon pure vanilla extract (for crust)
• 1/8 teaspoon salt (for crust)
• 2 lbs cream cheese, brought to room temperature
• 1/3 cup sour cream, brought to room temperature
• 4 large eggs, brought to room temperature
• 1/4 cup all-purpose flour
• 1/2 cup whole milk
• 1/2 cup heavy whipping cream (for batter)
• 1 1/4 cups granulated sugar (for batter)
• 2 teaspoons pure vanilla extract (for batter)
• 1/8 teaspoon salt (for batter)
• 12 oz frozen blueberries, fully thawed
• 1/2 medium lemon, juiced
• 1/3 cup granulated sugar (for blueberry sauce)
• 8 oz fresh blueberries, rinsed
• 1 1/4 cups heavy whipping cream (for whipped cream topping)
• 1/4 cup confectioners' sugar
• 1 teaspoon pure vanilla extract (for whipped cream)
• Small pinch of salt (for whipped cream)

Instructions Step-by-step

1. Preheat your oven to 375°F and lightly coat a 9-inch springform pan with non-stick baking spray.

2. Process the graham crackers in a food processor for about 30 seconds until they become fine crumbs, then add the melted butter, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt; pulse 12 to 15 times until the mixture resembles wet sand.

3. Press the crumb mixture firmly and evenly across the bottom of the prepared pan, nudging the crumbs roughly half an inch up the sides to form a short wall.

4. Bake the crust on the middle rack for 5 minutes, then transfer it to a wire rack and allow it to cool completely before adding the filling.

5. While the crust cools, blend the thawed frozen blueberries in a food processor for 30 seconds, then transfer them to a small saucepan along with the lemon juice and 1/3 cup granulated sugar.

6. Cook the blueberry mixture over medium heat, stirring occasionally, for about 6 minutes until slightly thickened, then remove from heat and let it cool for 10 minutes.

7. Pour the cooled blueberry mixture through a fine mesh strainer set over a bowl, pressing firmly with a spoon to separate the smooth sauce from the pulp; refrigerate the strained sauce covered overnight, and set the pulp aside in the strainer for the cheesecake batter.

8. Lower the oven temperature to 300°F.

9. In a large bowl, vigorously whisk together the room-temperature cream cheese, sour cream, and eggs for a full minute until smooth and well combined.

10. Stir in the flour until no streaks remain, then add the whole milk, 1/2 cup heavy whipping cream, 1 1/4 cups granulated sugar, the reserved blueberry pulp, 2 teaspoons vanilla extract, and 1/8 teaspoon salt, stirring with a sturdy wooden spoon until everything is incorporated into a creamy, uniform batter.

11. Set the springform pan on a large rimmed baking sheet, pour the batter over the cooled crust, and gently shake the pan side to side to level the surface.

12. Bake on the middle rack at 300°F for 1 hour and 15 minutes; the cheesecake is done when the edges are set but the very center still has a gentle wobble when you tap the pan.

13. Let the cheesecake cool to room temperature on a wire rack, then refrigerate it uncovered for at least 4 to 6 hours, or ideally overnight.

14. When ready to unmold, let the cheesecake rest at room temperature for 35 minutes to 1 hour, then release and lift away the springform ring.

15. To transfer neatly, lay a sheet of parchment on top, carefully invert the cheesecake onto a flat surface, remove the pan base, place your serving plate or board on top, and flip it right-side up again; return it to the refrigerator until you're ready to decorate.

16. For the whipped cream, chill your mixing bowl in the freezer for a few minutes, then whip the 1 1/4 cups heavy whipping cream, confectioners' sugar, vanilla extract, and pinch of salt on high speed for 2 to 3 minutes until thick, billowy peaks form; refrigerate until needed.

17. Fit a piping bag with a Wilton #1M star tip, fill it with the chilled whipped cream, and pipe generous rosettes around the outer edge of the cheesecake and a smaller amount across the center.

18. Nestle the rinsed fresh blueberries onto each whipped cream rosette, then drizzle the chilled blueberry sauce over the exposed cheesecake surface and lightly over the berries and cream for a finishing flourish before serving your finished homemade blueberry cheesecake.

19. Slice with a sharp knife wiped clean between cuts, and serve immediately or keep refrigerated until needed.