Cooking Instructions
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Step 1
In a Ziploc bag, add
Graham Cracker Crumbs (2 cups)
,
Granulated Sugar (1/4 cup)
and
Butter (1/2 cup)
. Shake together until mixture resembles wet sand. Transfer to a springform pan lined with aluminum foil and press down into the bottom of the dish. Store in fridge until ready to use.
Step 2
In the bowl of a stand mixer, add
Cream Cheese (4 cups)
. Mix on medium speed for 4 minutes.
Step 3
Add
Granulated Sugar (1 1/2 cups)
and mix for another 4 minutes.
Step 4
Add
Vanilla Extract (1/2 Tbsp)
and
Salt (1/4 tsp)
. Mix. Add
Eggs (4)
one at a time, beating after each addition. Add
Sour Cream (1/2 cup)
and
Heavy Cream (2/3 cup)
. Beat until mixture is smooth.
Step 5
Transfer cream cheese mixture into the springform pan over the graham cracker crust.
Step 6
Place the springform tin in a larger oven-safe dish and fill the larger dish halfway with hot water.
Step 7
Bake at 325 degrees F (160 degrees C) for 1 hour and 30 minutes.
Step 8
Once the time is up, open the oven door, turn off the oven, and let the cheesecake sit in the hot oven for another 30 minutes.
Step 9
Allow cheesecake to cool. Place in fridge to set for at least 4 hours or up to overnight.
Step 10
In a saucepan, add
Fresh Blueberries (2 cups)
,
Granulated Sugar (1/3 cup)
,
Vanilla Extract (1/4 tsp)
,
Water (1/4 cup)
, and
Lemon Juice (1 Tbsp)
. Bring mixture to a boil. Reduce heat to low and cook for 15 minutes.
Step 11
When ready to serve, top the cheesecake with the blueberry compote.
