Ingredients
For the Blueberry Compote
1 1/2 cups fresh or frozen blueberries
⅓ cup sugar
1 tbsp slightly rounded corn starch
1 ounce water
For the cookie crumb crust
1⅓ cups graham cracker crumbs
3 tbsp sugar
⅓ cup melted butter
For the cheesecake batter
3 eight ounce packages of cream cheese, (3 cups in total)
1 cup sugar
3 eggs
1 tsp vanilla extract
Zest of 2 lemons very finely minced, you can use less of you prefer milder lemon flavour
1 cup whipping cream
For the Vanilla Whipped Cream (optional)
1 cup whipping cream
3 tsp rounded icing sugar, powdered sugar
1 tsp pure vanilla extract
Instructions
To prepare the Blueberry Compote
Prepare the blueberry compote at least an hour ahead of the cheesecake batter so that it has an opportunity to cool.
Slowly simmer the berries and sugar over low heat for about 10 minutes.
Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened.
Cool completely.
To prepare the cookie crumb crust
Simply mix the graham crumbs, sugar and melted butter well and press evenly into the bottom of a 9 inch springform pan. I like to line the bottom with parchment paper to easily release the cheesecake from the pan when it is cool.
To prepare the cheesecake batter
Cream together the cream cheese and sugar for 2 to 3 minutes until well combined.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract and lemon zest.
Finally blend in the whipping cream well until the batter is very smooth. Using a rubber bowl scraper/spatula, scrape the bottom and the sides of the bowl as well as the electric beaters/paddle and give the batter a final beating for 1 minute on a higher speed. This final step ensures that there are no lumps in the batter and introduces a little air into the cheesecake to make it lighter.
Pour over the prepared base and drop teaspoonfuls of the blueberry compote over the surface of the batter.
With the handle of a wooden spoon, and being careful not to hit the bottom crust layer, swirl the compote through the cheesecake batter.
Bake in a bain marie at 300 degrees F for 60-70 minutes. (Oven temperatures will vary slightly. Mine takes the full 70 minutes and you can go to 75 if you feel you need to.)
Don’t be an compulsive oven door opener! Don’t open it at all in the first hour.
The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
Allow the cake to cool to room temperature before moving it to the fridge to chill completely.
