Blueberry Cheesecake

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar – for crust
• 6 tablespoons unsalted butter – melted
• 8 cups water – for water bath
• 32 ounces cream cheese – at room temperature
• 1 cups granulated sugar – for filling
• 0.25 teaspoons fine salt – for filling
• 1 cups sour cream
• 1 teaspoons vanilla extract
• 1 teaspoons lemon zest – for filling, finely grated
• 1 tablespoons lemon juice – for filling
• 2 tablespoons all-purpose flour
• 4 large egg
• 2 cups frozen blueberries
• 0.5 cups granulated sugar – for blueberry topping
• 1 tablespoons lemon juice – for blueberry topping
• 1 tablespoons cornstarch
• 2 tablespoons water – to mix with cornstarch

Instructions

1. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment and lock the ring; wrap the outside of the pan with two wide layers of heavy-duty foil to waterproof it.
2. Make the crust: In a bowl, combine the graham cracker crumbs, 0.25 cup sugar (for crust), and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan and 1 inch up the sides. Bake until fragrant and set, 10–12 minutes. Cool 10 minutes, then reduce the oven temperature to 325°F (165°C).
3. Make the filling: In a large bowl, beat the cream cheese until completely smooth, 2–3 minutes. Add 1 cup sugar (for filling) and the salt; beat until fluffy, about 1 minute. Mix in the sour cream, vanilla, lemon zest, and 1 tablespoon lemon juice (for filling) just until combined. Sprinkle in the flour and mix on low until incorporated. Add the eggs one at a time on low speed, mixing just until blended and scraping the bowl as needed; avoid overmixing.
4. Bake in a water bath: Pour the filling into the crust and smooth the top. Set the foil-wrapped pan inside a deep roasting pan. Bring 8 cups water (for water bath) to a simmer and carefully pour it into the roasting pan to come about 1 inch up the sides of the springform. Bake at 325°F until the edges are set and the 2–3 inch center still wobbles like gelatin, 60–75 minutes.
5. Cool and chill: Turn off the oven, prop the door open slightly, and let the cheesecake rest inside for 1 hour. Remove the pan from the water bath, run a thin knife around the edge, and cool on a rack to room temperature, about 1 hour. Cover and chill until fully set, at least 6 hours or overnight.
6. Make the blueberry topping: In a saucepan, combine 1.5 cups of the blueberries, 0.5 cup sugar (for blueberry topping), and 1 tablespoon lemon juice (for blueberry topping). Cook over medium heat, stirring, until the berries release juices, 3–5 minutes. In a small bowl, stir the cornstarch with 2 tablespoons water until smooth, then stir it into the berries and simmer until glossy and thick enough to coat a spoon, 1–2 minutes. Off the heat, fold in the remaining 0.5 cup blueberries. Cool completely.
7. Finish: Spoon the cooled blueberry topping over the chilled cheesecake and spread gently to the edges. Chill 15 minutes to set, then release the springform ring. Slice with a warm, dry knife and serve.