Description
This Blueberry Velvet Cheesecake features a rich chocolate cookie crust with a creamy, smooth cheesecake filling infused with fresh mashed blueberries and a hint of lemon juice. Baked in a water bath for a perfect velvety texture, it is topped with fresh blueberries and a glossy blueberry preserves finish, making it an elegant and delicious dessert ideal for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, mashed
- 1 tablespoon lemon juice
Topping
- 1 cup fresh blueberries
- 1/2 cup blueberry preserves, warmed
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and wrap the outside with foil to prevent leaks during the water bath baking.
- Make the Crust: In a medium bowl, combine the chocolate cookie crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes to set, then let it cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with 1 cup sugar using an electric mixer until smooth and creamy without lumps. Add the eggs one at a time, mixing after each addition just until combined to avoid overmixing. Next, blend in the sour cream, heavy cream, cornstarch, and vanilla extract until the mixture is smooth.
- Add Blueberries and Lemon: Gently fold in the mashed fresh blueberries and lemon juice into the filling until evenly incorporated, taking care not to overmix.
- Assemble and Bake in Water Bath: Pour the cheesecake filling over the pre-baked crust in the springform pan. Smooth the top with a spatula. Place the springform pan into a larger roasting or baking pan and carefully pour hot water to reach halfway up the sides of the springform pan, creating a water bath. Bake the cheesecake in the oven for 60 to 70 minutes until the center is mostly set but still slightly jiggles when moved.
- Cool Gradually: Turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent cracks on the surface.
- Chill the Cheesecake: Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the texture to set firmly.
- Add the Topping and Serve: Before serving, top the cheesecake with fresh blueberries. Brush the blueberries and the surface with warmed blueberry preserves to create a shiny, attractive glaze. Slice and serve chilled for the best experience.
Notes
- Using room temperature ingredients helps create a smooth and lump-free filling.
- Avoid overmixing the batter once eggs are added to prevent cracks in the cheesecake.
- Chilling the cheesecake overnight enhances the flavors and results in a firmer texture.
- Wrapping the springform pan with foil is essential to prevent water from leaking into the crust during the water bath baking.
