Blueberry Cheesecake

No, I use it to add a bit of flavor. Orange goes well with blueberry and adds a special background flavor. But you can omit this if you'd like.

Absolutely! If you cannot get your hands on fresh or just want to use frozen they will work the same in this recipe with no changes needed.

I use a 9-inch pan for this recipe as it gives the Blueberry Cheesecake the perfect height. You can use a 10-inch pan but it will come out slightly thinner.

I highly recommend doing a water bath for this particular style cheesecake. This helps keep moisture in the oven and helps prevent cracks on the top of the cheesecake. If you do not have a pan large enough to fit your springform pan you can place a pan of water on the rack underneath the cheesecake as well.

This will need to chill for at least 4 hours but preferably overnight. I think the longer a cheesecake sits, the better it gets.

This helps to keep out any water from the water bath.

You will want to cool this on the countertop until it reaches room temperature. This will help from it cracking or building a lot of condensation before placing in the refrigerator.

This can be stored in the refrigerator where it will keep covered in the pan for 3-4 days. This can also be frozen without the sauce. Wrap your pan with plastic wrap and then foil or place in a freezer safe container. This will keep in the freezer for up to 3 months. To defrost remove to the refrigerator overnight, once thawed make your sauce and serve.

Spray the bottom of a 9-inch springform pan with nonstick cooking spray. Preheat the oven to 350 degrees F. In a small mixing bowl, mix together graham crumbs and melted butter. Press into the bottom of the springform pan. Bake for 10 minutes. When done, set on a cooling rack and set aside. Turn the oven down to 300 degrees F.

In a large mixing bowl, mix together sugar and cream cheese until smooth and creamy.

Add flour, salt, and orange zest, and beat again until well combined.

Add eggs, one at a time, beating well in between each addition. Scrape sides of bowl often. Add heavy cream and mix until combined.

Once the springform pan has cooled enough to handle, wrap the bottom of the pan with 2-3 layers of tinfoil. Add a paper towel between the pan and the foil to help absorb any water that may leak in the water bath. Pour cheesecake batter into a springform pan. Carefully place into the bottom of a roasting pan. Fill the roasting pan about an inch deep with very hot or boiling water.

Gently place it in the oven and bake for one hour. Try not to open the door of the oven for the entire cooking time. After an hour, open the door and check for doneness. It will be slightly jiggly in the center still but sides should be set. Once cheesecake is done, turn the oven off, but keep it in the oven for an additional hour. This helps with preventing any cracking. Remove cheesecake and allow to cool before covering and placing in the refrigerator. I gently place a piece of paper towel on the cake and then saran wrap. This will absorb condensation that forms in the refrigerator. It is best to serve after being refrigerated for at least 4 hours, preferably overnight.

To make the blueberry sauce, add all ingredients to a small saucepan and cook on low to medium, stirring often, until blueberries have softened and sauce has slightly thickened.

Allow to cool completely before pouring onto cheesecake.

Blueberry Cheesecake

Nutrition