Cheesecake is a dessert for all seasons, however this one is geared instantly towards spring. We traded the standard graham cracker crust for a spicy gingersnap crumb base that enhances a sunny citrus cheesecake filling. However the coup de grâce is the brilliant and exquisite blueberry topping, a glistening crown that gives jammy berries in each chunk.
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Blueberry-Topped Cheesecake
- 2 cups (274 grams) gingersnap cookie crumbs
- ¼ cup (57 grams) unsalted butter, melted
- ½ teaspoon kosher salt, divided
- 3 (8-ounce) packages cream cheese (680 grams), cubed and softened
- 2 cups (400 grams) granulated sugar, divided
- Three tablespoons (24 grams) all-purpose flour
- 2 tablespoons (9 grams) packed lemon zest
- 1 teaspoon (four grams) vanilla extract
- four massive eggs (200 grams), room temperature
- ¾ cup (180 grams) bitter cream, room temperature
- ¼ cup (60 grams) heavy whipping cream, room temperature
- 1 tablespoon (Eight grams) cornstarch
- ¼ cup (60 grams) water
- 2 tablespoons (30 grams) contemporary lemon juice
- 2 cups (294 grams) contemporary blueberries, divided
- Whipped cream, to serve
- Preheat oven to 350°F (180°C). Spray backside of a 9-inch springform pan with baking spray with flour; line backside of pan with parchment paper.
- In a big bowl, stir collectively gingersnap crumbs, melted butter, and ¼ teaspoon salt till nicely mixed; utilizing a small straight-sided measuring cup, press combination into backside of ready pan.
- Bake till set and aromatic, Eight to 10 minutes; let cool on a wire rack for 30 minutes. Wrap backside and sides of pan in a double layer of industrial quality foil; place in a big oven bag, tucking ends so bag is flush with prime fringe of pan. Cut back oven temperature to 325°F (170°C).
- Within the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium pace till easy and creamy, 2 to three minutes, stopping to scrape sides of bowl. Add 1½ cups (300 grams) sugar, flour, lemon zest, vanilla, and remaining ¼ teaspoon salt; beat at low pace simply till mixed. Enhance mixer pace to medium, and beat till nicely mixed, 1 to 2 minutes, stopping to scrape sides of bowl. Add eggs, one by one, beating simply till mixed after every addition. Add bitter cream and heavy cream; beat at medium-low pace simply till mixed, 1 to 2 minutes, stopping to scrape sides of bowl.
- Spray sides of ready pan with baking spray with flour. Pour cream cheese combination onto ready crust, spreading into a fair layer with a small of set spatula. Fastidiously place springform pan in a big roasting pan. Place oven rack so prime of springform pan is 5 to 5½ inches from prime heating factor; place roasting pan in oven, and add scorching water to come back 1 inch up sides of springform pan.
- Bake till edges are set, prime appears to be like dry, heart is sort of set, and an instant-read thermometer inserted in heart registers 150°F (66°C) to 155°F (68°C), 1 hour and 30 minutes to 1 hour and 45 minutes, loosely masking with foil to forestall extra browning, if mandatory. Let cool in pan on a wire rack for 1½ to 2 hours.
- In a medium saucepan, whisk collectively cornstarch and remaining ½ cup (100 grams) sugar. Stir in ¼ cup (60 grams) water and lemon juice till nicely mixed; stir in 1 cup (147 grams) blueberries. Deliver to a boil over medium warmth, stirring ceaselessly; cook dinner till combination is thickened, some blueberries have burst, and an instant-read thermometer registers 190°F (88°C), about four minutes. Stir in remaining 1 cup (147 grams blueberries; take away from warmth, and let cool for five minutes.
- Unfold blueberry combination on prime of cooled cheesecake as desired. Refrigerate in pan on a wire rack in a single day, loosely masking with foil solely when fully cool to forestall condensation from forming on prime of cheesecake.
- Take away from pan, and switch to a serving plate. Use a heat dry knife to slice when able to serve. Serve with whipped cream, if desired.
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