Lemon Cheesecake with Blueberry Compote
When the first signs of spring appear, I start thinking of spring flavors and dishes to make. Fresh berries are always bright and abundant in the spring, and lemon is at the top of my favorite ingredient list. The combination of blueberries and lemon is simply meant to be. Add cheesecake to it, and you have one of the most delicious desserts I serve my dinner party clients.
If you've ever participated in one of my virtual cooking demonstrations, you know that lemon is one of my favorite ingredients, and it can brighten up any dish. I firmly believe that the perfect bite has a great balance between salt, fat, heat, and acid, and lemon is my go-to acid.
The most potent part of the lemon comes from the lemon zest. It's where the oils live, and we all know "oil is thicker than water." Not only does that translate in science, but it also translates in cooking. The oils of any ingredient are typically more flavorful than the juice or flesh of a dish. Just think about how amazingly wonderful and delicious duck fat is! It's an oil and can flavor ANYTHING! I will take duck fat over a piece of duck any day, although my crispy duck breast with cherry sauce is phenomenal.
Most desserts will not take on fresh lemon flavor with just lemon juice, and you almost always have to include lemon zest to get maximum flavor potential. A generous dose of lemon zest in the cheesecake filling and the compote is what makes this cheesecake put spring on full display.
I often tell people to buy the produce that is on sale at the grocery stores because that is usually what is at peak season. Berries are plumper and sweeter during the spring months, and I love going to berry farms to pick my own in the spring. I also love that berries are still delicious in the winter because frozen berries are such a great option. I freeze the berries that I pick at the farm to make lemon cheesecake with blueberry compote and Blueberry Buttermilk Pancakes with Fresh Blueberry Syrup.
Make this recipe with fresh or frozen berries and enjoy it any time of year. You can even switch up the berries in this recipe and make it with raspberries, blackberries, or strawberries. Once you have the cheesecake part down, your options are limitless.
I have made a lot of cheesecakes over the years, and each time I learn something new. With every tip I understand, the process becomes easier. This recipe is detailed to show off the little tips and tricks that help make the perfect cheesecake. These are not rocket since these tips and steps require very few things you don't already have at home.
The most important ingredients when making a cheesecake are patients and preparedness. Read through this entire recipe before trying it. Make sure you have everything you need available. Follow the instructions in detail your first time around. Maybe even your second time. Spring is a time for new beginnings. Set a goal for making the perfect cheesecake and tackle it with this recipe. You've got this! I'm sure of it.
Lemon Cheesecake w/ Blueberry Compote
Ingredients
- 11 whole graham crackers
- ¼ c sugar
- 2/3 c butter, melted
- 4 8-ounce packages of cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 5 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 4 cups blueberries
- ½ cup sugar
- 1 lemon, zested & juiced
- 1 tsp vanilla
- ½ cup water
- ¼ tsp kosher salt
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9-10" springform pan. Using the bottom of the pan, trace a circle with a pencil on parchment paper. Cut out the circle with scissors. Lightly brush a small amount of the melted butter on the bottom of the pan and place the parchment paper on top to stick. Lay the parchment-lined bottom inside the pan ring and lock it, ensuring that the parchment circle doesn't get stuck in the pan ring.
- Using a food processor, crush graham crackers until they resemble the texture of sand. Add sugar and continue processing for 20 seconds. Pour the cracker mixture into a medium bowl and add melted butter. Stir the mixture with a rubber spatula until evenly coated. You should be able to grab the crumb mixture and squeeze it into your hands. Most of the mixture will keep the shape created in your hand when it's ready to be used.
- Pour the graham cracker mixture into the prepared springform pan. Using a measuring cup, pack the graham cracker crumbs into the pan. Be sure the bottom of the crust is even and that the sides of the crust don't go more than 1" up the sides of the pan.
- Place the crust into the oven and cook for 15 minutes. Remove from the oven and set aside to cool.
- Lower the oven temperature to 300°.
- In the bowl of a stand mixer (using the paddle attachment), beat the cream cheese and butter, on high, until smooth and creamy. Scrape down the sides of the bowl, using a rubber spatula, to ensure all cream cheese blends until smooth. Reduce the mixer speed to medium and add the sour cream. Continue mixing until thoroughly combined. Scrape down the sides of the bowl.
- Combine the sugar and corn starch in a small bowl until well blended. Add the sugar mixture to the cheese batter and mix until fully incorporated. Scrape down the sides of the bowl.
- Cracking one egg at a time into a separate bowl, add each egg to the cheesecake batter while the mixer is on medium-low speed. Stop the mixer after each egg and scrape down the sides of the bowl. Add vanilla extract and turn the mixer off once there are no longer streaks of vanilla. Scrape the sides and bottom of the bowl to ensure all cream cheese mixes in.
- Set a tea kettle to brew water. You can also use a medium pot to boil the water if you do not have a tea kettle, and you will need 4-6 cups of water.
- Pour the cheesecake batter into the cooled crust. Wrap a double layer of aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help prevent water from seeping into the pan when put into the water bath. Place the unbaked cheesecake in a roasting pan (or another pan) large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour in the brewed or boiled water to reach halfway up the sides of the springform pan.
- Bake for 1 ½ hour before checking on it. DO NOT OPEN THE OVEN to check on the cheesecake often. You may have to bake the cheesecake for another 30 minutes. You will know it is done when the cheesecake is very lightly colored and there is little to no jiggle in the center of the cheesecake. You should only check on it once or twice towards the end of the baking process. Opening the door can cause the cheesecake to crack. Once the cheesecake is done, turn the oven off and crack the door of the oven slightly. Allow the cheesecake to cool in the oven for 1 hour.
- Remove the pan from the oven and take the cheesecake out of the water bath. Carefully peel the aluminum foil from around the pan. Let the cheesecake stand at room temperature for an hour. Refrigerate, lightly covered, until well chilled—overnight is best.
- Make the compote while the cheesecake is cooking by combining the blueberries, sugar, water, lemon zest & juice, and vanilla in a medium saucepot over medium heat. Stir the mixture until the sugar has dissolved and ingredients start to bubble. Continue cooking for 5 minutes, then reduce the heat to low and cook for an additional 10 minutes. The mixture should thicken, and the blueberries should be soft. Remove the mixture from the heat and set it aside to cool. Store in an air-tight container until the cheesecake is ready to be topped.
- To remove the cheesecake from the pan, use a blow torch to loosen the sides of the pan. Run a knife between the cheesecake and the pan until you've gone around the entire pan. Unlock the spring and slowly raise the ring up. Use an offset spatula to wedge between the bottom of the pan and the parchment paper. Carefully guide the cheesecake, using the spatula and your free hand onto your hand. Use both hands to place the cheesecake onto a cake plate.
- Cut the cheesecake, use the torch to warm both sides of the knife quickly. It's best to do this with every slice, and it is also important to clean off any excess cheesecake and crust crumbs from the blade between each slice.
- Spoon the blueberry compote over each slice or spread it over the entire cheesecake before cutting.
Notes
Store any extra cheesecake in the refrigerator for up to 2 weeks.
Please note that our blogs and recipes might include affiliate links, which help Tanorria earn commission on items you purchase from her recommendations at no additional cost to you.