Description
This cheesecake recipe features a golden, burnished top, an ultra-creamy interior, and a vibrant blueberry ribbon, making it an impressive yet surprisingly simple dessert perfect for any family dinner.
Ingredients
- 32 ounces full-fat cream cheese, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups graham cracker crumbs
- 0.5 cup melted butter
- 1.5 cups fresh or frozen blueberries, (for compote or preserves)
- 1 tablespoon lemon zest
Instructions
- Prepare Crust: Combine graham cracker crumbs and melted butter. Press firmly into a (9-inch) springform pan. Bake at 350°F (175°C) for 8-10 minutes until lightly golden and fragrant. Cool crust completely.
- Make Filling: In a large bowl, beat room temperature cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing just until combined after each. Stir in vanilla extract. Avoid overmixing.
- Assemble Blueberry Ribbon: Pour half of the cheesecake filling over the cooled crust. Dollop spoonfuls of blueberry compote (or preserves) evenly over the filling. Carefully pour the remaining filling on top, gently swirling with a knife for a beautiful ribbon effect.
- Bake Cheesecake: Wrap the bottom of the springform pan tightly with heavy-duty foil. Place the wrapped pan into a larger roasting pan. Pour hot water into the roasting pan to create a water bath, ensuring the water comes halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-75 minutes until the edges are set and the center has a slight jiggle. The top should appear burnished.
- Cool and Chill: Turn off the oven heat, crack the oven door open, and allow the cheesecake to cool slowly in the water bath for 1 hour. Carefully remove the cheesecake from the water bath and the roasting pan. Cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 4 hours, or ideally overnight, before serving.
Notes
For a lump-free filling, ensure cream cheese is at room temperature and beat longer if needed. A stand mixer simplifies the mixing process. To prevent cracks, avoid overbaking, do not open the oven door frequently, and allow slow cooling in the oven with a water bath. For a perfect crust, pre-bake properly and use the correct amount of butter to prevent sogginess. For best results and easy slicing, chill the cheesecake for at least 4 hours, or ideally overnight.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 400 calories
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 120 mg