Soft, creamy delectable cream cheese filling resting on a buttery graham cracker crust, giving you a bit of sweet, sour, and crunch, all in one bite.
Yields12 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
The blueberry compote
2cupsBlueberries (fresh/frozen)
1tspLime juice
2tbspGranulated sugar
The Crust
2cupsGraham cracker crumb (about 15 full sheets)/Digestive biscuit crumb
8tbspButter (melted)
⅓cupGranulated sugar
The cheesecake
24ozFull fat cream cheese (softened to room temperature)
1cupGranulated sugar
1cupSour cream/plain yogurt
2tspVanilla extract
3Large eggs
Blueberry compote
1
Heat blueberries in a pan with a splash of lemon juice until the berries become soft and mushy.
2
Squish a couple of them with a back of a spoon. When it starts thickening, remove from heat. Strain the compote and allow it to cool. Keep the crushed fruits aside, you can add it later to the compote.
The crust
3
Preheat the oven to 350F. Smear butter all around a 9-inch spring form pan and set it aside.
4
Melt the butter and allow it to cool. In a blender, blitz the graham crackers, sugar, and melted butter until well combined.
5
With the help of a measuring cup, pack it down very well in the spring form pan. Ideally, it should just have a small wall in the side.
6
Bake the crust for seven minutes. Take it out of the oven and allow it to cool.
Cheesecake filling
7
Beat the cream cheese and sugar together on medium speed (If you are using a stand mixer, use a paddle attachment,) until it is light, fluffy, and the sugar is well incorporated.
8
Add the sour cream and vanilla extract and beat well until mixed.
9
Reduce speed and add the eggs, one at a time, making sure each one is well incorporated before adding the next. Be careful not to mix a lot once you've added the eggs.
10
Pour the filling onto the cooled crust.
The design
11
Pour some of the strained compote in a ziploc bag and set it aside. With a toothpick, draw out concentric circles and pipe the liquid blueberry compote in the crevice. Using the toothpick, draw lines from the center, pulling out.
12
Bake in the oven for 50 minutes, until the cake is almost set. It should ideally have a jiggly center.
13
Once it is done, switch off the oven, crack the door a little, and leave it in there for an hour to cool. Then cover it up with Saran warp and set it aside in the refrigerator for 4-6 hours (or overnight, if you can.)
14
Serve chill with more compote, whipped cream, or simply just a lime twirl.
Ingredients
The blueberry compote
2cupsBlueberries (fresh/frozen)
1tspLime juice
2tbspGranulated sugar
The Crust
2cupsGraham cracker crumb (about 15 full sheets)/Digestive biscuit crumb
8tbspButter (melted)
⅓cupGranulated sugar
The cheesecake
24ozFull fat cream cheese (softened to room temperature)
1cupGranulated sugar
1cupSour cream/plain yogurt
2tspVanilla extract
3Large eggs
Directions
Blueberry compote
1
Heat blueberries in a pan with a splash of lemon juice until the berries become soft and mushy.
2
Squish a couple of them with a back of a spoon. When it starts thickening, remove from heat. Strain the compote and allow it to cool. Keep the crushed fruits aside, you can add it later to the compote.
The crust
3
Preheat the oven to 350F. Smear butter all around a 9-inch spring form pan and set it aside.
4
Melt the butter and allow it to cool. In a blender, blitz the graham crackers, sugar, and melted butter until well combined.
5
With the help of a measuring cup, pack it down very well in the spring form pan. Ideally, it should just have a small wall in the side.
6
Bake the crust for seven minutes. Take it out of the oven and allow it to cool.
Cheesecake filling
7
Beat the cream cheese and sugar together on medium speed (If you are using a stand mixer, use a paddle attachment,) until it is light, fluffy, and the sugar is well incorporated.
8
Add the sour cream and vanilla extract and beat well until mixed.
9
Reduce speed and add the eggs, one at a time, making sure each one is well incorporated before adding the next. Be careful not to mix a lot once you've added the eggs.
10
Pour the filling onto the cooled crust.
The design
11
Pour some of the strained compote in a ziploc bag and set it aside. With a toothpick, draw out concentric circles and pipe the liquid blueberry compote in the crevice. Using the toothpick, draw lines from the center, pulling out.
12
Bake in the oven for 50 minutes, until the cake is almost set. It should ideally have a jiggly center.
13
Once it is done, switch off the oven, crack the door a little, and leave it in there for an hour to cool. Then cover it up with Saran warp and set it aside in the refrigerator for 4-6 hours (or overnight, if you can.)
14
Serve chill with more compote, whipped cream, or simply just a lime twirl.
AuthorPriyanka SivaramakrishnanDifficultyBeginner