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Blueberry Cheesecake

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Rest/cooling 4 hours
Total Time 6 hours
Servings: 12 slices
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 4 packages cream cheese at room temperature
  • 2 cups sugar
  • 5 eggs at room temperature
  • ¾ cups sour cream at room temperature
  • ¼ cup heavy cream at room temperature
  • 1 ½ tablespoons vanilla extract
  • 1 stick butter melted
  • ½ cup pecans
  • ½ cup graham crackers
  • 1 cup ginger snap cookies
  • 1 cup blueberry jam store bought or homemade is fine; See instructions below for homemade jam
For the Blueberry Jam
  • 1 small package of blueberries
  • 2 cups organic, unrefined, granulated sugar
  • 1 cap full of vanilla extract
  • ¼ cup lemon juice
  • Lemon zest

Method
 

For the crust
  1. Using a brush, spread some butter across the bottom of a springform pan
  2. In a food processor, blend the graham crackers, ginger snap cookies, pecans and butter, until they form a moldable mixture
  3. Pour the mixture in the pan, and using your hand spread it evenly across the pan, patting it down, and press it against the sides of the pan. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit until the filling is ready
  4. Preheat the oven to 325 degrees.
For the filling
  1. Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms
  2. Add the vanilla and mix again
  3. Using a slow setting of the mixer, add the eggs one by one into the cream cheese mixture and blend
  4. Add the sour cream and heavy cream and mix
  5. Pour the mixture into the crust
  6. Using a spoon, add the jam in spoonfuls across the cheesecake. It will sink to the middle area of the cheesecake. Using the back end of a spoon, swirl the cream around so it moves the jam and swirls it
For the baking/serving
  1. We are going to do a water bath while baking
  2. Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.
  3. In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan
  4. Add the covered springform pan into the roasting pan carefully.
  5. Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half
  6. Let the cheesecake cool and rest for 3 hours
  7. Place in the fridge for 1 hour
  8. Feel free to top with whipped cream, fresh fruit, or any topping of your choice
  9. Serve and enjoy!
  10. For the Blueberry Jam
  1. Add the blueberries into a pot and heat over a low heat
  2. Add the lemon juice and zest into the pot and stir
  3. Mix in the sugar, one cup at a time, and stir until it is dissolved
  4. Raise the heat to high and bring the mixture to a boil, stirring often to avoid burning
  5. Using a wooden spoon or ladle, softly press down and smash the fruit
  6. Scrape off any foam bubbling on top of the mixture
  7. Add the vanilla and stir
  8. Let it cool down before adding it to the cheesecake

Notes

If you do not have ginger snap cookies, increase the volume of the graham crackers to 1 ½ cups and use half a teaspoon of cinnamon powder