Ingredients
Scale
- 1 ½ cups (180 g) Graham-Cracker-Krumen (or whole grain butter cookies + 1 tbsp honey + 1 pinch of cinnamon)
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) melted unsalted butter
- 24 oz (680 g) cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs (size M)
- ½ cup (120 g) sour cream
- ¼ cup (60 ml) freshly squeezed lemon juice
- Zest of 1 untreated lemon
- 1 tsp pure vanilla extract
- 1 cup (150 g) fresh blueberries
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) water
- Zest of ½ lemon
Instructions
- Prepare: Gather all calibrated ingredients. Use room temperature products for a smooth emulsion. Preheat the oven to 320 °F (160 °C) (no convection to prevent premature drying of the surface). Grease a 20 cm springform pan and line the bottom with parchment paper.
- Make the crust: In a bowl, mix the crumbs and sugar. Gradually add the warm butter and stir until it resembles wet sand. Spread in the pan and press evenly with a glass base or pestle, especially at the edges. Chill to firm up the fat.
- Bake (optional but recommended): Pre-bake the crust for 6 minutes. This enhances the nutty flavor and firms up the crust.
- Prepare the filling: In a mixing bowl, beat the cream cheese for about 1 minute until smooth—avoid incorporating air. Gradually add the sugar until the mixture is pearl white.
- Add the eggs one at a time, mixing just until the yolk disappears to avoid excess air.
- Incorporate the sour cream, lemon juice, zest, and vanilla. The mixture should be thick and flowing like yogurt.
- Fill the form: Pour the cheesecake mixture over the prepared crust. Tap the form on the counter to release air bubbles.
- Bake: Place the form in the middle of the oven. The optimal core temperature is 154–158 °F (68–70 °C) after 45–50 minutes.
- Cool gently: Turn off the oven, crack the door open, and let the cheesecake rest for 60 minutes.
- Chill: Remove the springform ring and let cool to room temperature (about 2 hours). Chill airtight for at least 4 hours, preferably overnight.
- Prepare the topping: In a small pot, boil sugar, water, and lemon zest. Add blueberries and cook for 8–10 minutes until the skins burst and it reduces to a thick syrup.
- Finish: Carefully remove the cheesecake from the pan and top with blueberry mixture.
Notes
Ensure all ingredients are at room temperature for better emulsion. Allow the cheesecake to reach room temperature before serving for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg