blueberry cheesecake : the best one!

this is my new favorite cheesecake recipe!!

i will update with a picture soon, i didn't even have time to take a picture before it got devoured last time i made it, and i am currently in the overnight waiting process of it rn and do not have a finished product picture.

edit: picture is up! for this second round of using this recipe i extended the crust up the sides of the pan more, which i actually prefer! this morning i sent kevin to work with a slice and had one myself and it was again just so so good, this recipe to wonderful🙂‍↕️!

ingredients:

crust

200g graham crackers

120g/8 tbsp of melted unsalted butter

filling

500 g/ 1 lb cream cheese (softened for a couple hours out of the fridge at least)

2 tbsp AP flour

1 tsp vanilla extract (i use vanilla bean paste)

117 g (1/2cup) creme fraiche (they call for sour cream or yogurt)

297 g (1 1/2 cups) caster/baking sugar

zest if one lemon

3 eggs (softened for a couple hours out of the fridge at least)

250 g (8oz) blueberries, i use frozen but fresh would be wonderful too

sauce

375 g (13oz) blueberries (divided into two bowls, 125 g and 250 g)

2 tbsp lemon juice

1/2 cup white sugar

1/2 tsp vanilla extract (again, vanilla bean paste)

1 1/2 tsp cornstarch

2 tbsp water

instructions:

if you want good in depth instructions go to the original recipe.

heat the oven to 320° F or around 280° F is you have a convection setting

prepare an 8 inch springform pan by buttering the bottom and sides of the pan before putting parchment on the bottom layer like this. you can trim the extra. you can also put parchment around the sides if you want, but i didn't do this, if you butter it you should be fine.

to make the base crush the crackers in a food processor and add the melted butter slowly once the crackers have been completely ruined and look like sand. pulse a bit so it looks like wet sand and then put in the prepared pan and press down well. you can put it all on the bottom for a thicker crust, or bring it up the sides for all round crust, i have done both, this is preference based imo.

to make the filling use a stand mixer with paddle attachment to beat the soft room temp cream cheese for 20 seconds scraping the bowl as much as you are willing to. they say no more than 20 seconds. then add the flour and mix briefly to incorporate, and again, scrape the sides. mix in vanilla, creme fraiche, caster sugar, and lemon zest. for extra points massage the lemon zest into the sugar a bit before hand. beat until just combined..... scrape the sides....

add the room temp eggs one at a time, beating between each egg for about 5 seconds, scrape the bowl. beat until smooth and avoid overmixing.

gently stir in 250 g of blueberries and then pour the batter into the prepared and crusted pan

bake for 70 min until the top is lightly golden brown, slightly puffed, no cracks, and jiggly when gently shaken. the center will still have a slight wobbliness (this is what always scared me about cheesecake, and why i always overbaked them)

leave the cheesecake to cool in the oven with the door cracked about 8 inches for about 2 hours, and then put the whole thing in the refrigerator overnight, or at least 4 hours, but really should be overnight. it is normal for the cake to sink slightly, mine have had a slightly higher crust on the outside, which makes a wonderful place for the topping to sit.

carefully remove the sides, sliding a knife around and then pop the sides off and slide the parchment and cake onto a serving plate. you could try to get the parchment off the bottom, i did not because i was scared and didn't feel like it. to make the blueberry sauce put the 125g blueberries, vanilla, sugar, and lemon juice into a pot and simmer until the blueberries have broken down a bit, around 7 min.

mix the cornstarch and water and then add to the pot while simmering, stir in the remaining 250g of blueberries and then let it cool before slathering all over the cheesecake top.

if the sauce is too thick after cooling add a bit of water at a time until it is a nice consistency.

refrigerate for another two hours before serving and then serve it!!