Ingredients
Scale
- 16 oz (340 g) fresh blueberries
- 3/4 cup (150 g) granulated white sugar
- 2 tbsp (30 ml) lemon juice
- 1 1/2 tsp vanilla
- 2 tsp (5 g) cornstarch
- 1/2 cup + 2 tbsp (125 g) granulated white sugar
- 1/2 tbsp (5 g) lemon zest
- 1/2 cup (112 g) unsalted butter, softened
- 1/2 tsp vanilla
- 1 1/4 cups (156 g) all purpose flour, spooned and leveled
- 1/4 tsp salt
- 4 heaping cups (240 g) Nilla Wafers, about 68 cookies
- 1/2 cup (112 g) unsalted butter, melted
- 2 tbsp (25 g) granulated white sugar
- 32 oz (907 g) cream cheese, softened at room temperature
- 1 1/4 cups (250 g) granulated white sugar
- 2 tbsp (16 g) cornstarch
- 1/3 cup (82 g) sour cream, at room temperature
- 3 tbsp (30 g) lemon zest
- 1 tbsp (15 ml) vanilla
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (34 g) powdered sugar
- fresh blueberries and lemon slices, for topping
Instructions
- For the Blueberry Jam: Combine blueberries, sugar, lemon juice, vanilla, and cornstarch in a pot. Cook on medium heat for 20-23 minutes until thick, mashing some berries. Cool completely.
- For the Crumble: Mix sugar and lemon zest in a bowl. Add butter and vanilla, creaming until fluffy. Mix in flour and salt until coarse crumbs form. Chill until ready to use.
- For the Crust: Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan with tinfoil for a water bath. Pulse Nilla Wafers in a food processor until fine, then mix with melted butter and sugar. Press crumbs into the pan and bake for 10 minutes. Cool completely.
- For the Lemon Cheesecake: In a mixer, blend cream cheese, sugar, and cornstarch until smooth. Add sour cream, lemon zest, and vanilla, mixing well. Add eggs and yolks one at a time on low speed. Pour half the batter into the crust, top with half the jam, then swirl. Repeat with remaining batter and jam. Sprinkle crumble on top.
- Bake the cheesecake in a water bath at 350°F (175°C) for 1 hour 15 minutes. Turn off the oven, leaving the cheesecake inside for another hour. Cool completely, then refrigerate for at least 8 hours or overnight.
- For the Whipped Cream: Whip heavy cream and powdered sugar until stiff peaks form. Pipe around the edges of the cooled cheesecake and decorate with blueberries and lemon slices before serving.
Notes
Ensure the cream cheese is softened to avoid lumps.
Store leftovers covered in the refrigerator for up to 3 days.
The cheesecake is best enjoyed after chilling overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 31 g
- Sodium: 345 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 185 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.