Create a showstopping dessert with this creamy cheesecake topped with a vibrant blueberry compote, all resting on a spiced graham cracker crust.
For the Blueberry Topping:
- Blueberries for the fruity layer
- Granulated sugar to sweeten
- Lemon zest and juice for a citrus kick
- Cinnamon for spice
- A pinch of salt to enhance the berry flavor
For the Graham Cracker Crust:
- Melted butter to bind the crumbs
- Graham cracker crumbs for the base
- Granulated sugar for sweetness
- Salt and cinnamon for a flavorful twist
For the Cheesecake Filling:
- Cream cheese at room temperature for smoothness
- Heavy cream for richness
- Vanilla extract for flavor
- Granulated sugar to sweeten
- Lemon zest for a zesty note
- Flour for stability
- Salt to balance the flavors
- Whole eggs and additional yolks for a rich custard
Preparation:
- Heat the oven and prepare the crust by mixing graham cracker crumbs with butter and spices, then bake until golden.
- For the filling, whip cream cheese briefly, then blend with remaining ingredients until just combined.
- Prepare a water bath by wrapping the springform pan in foil and setting it in a roasting pan.
- Pour the filling into the crust and bake in a water bath, then turn off the oven and let it sit with the door ajar.
- Once cooled, chill the cheesecake overnight.
- For the topping, cook half the blueberries with sugar and lemon until jammy, then cool and mix with fresh blueberries.
- Assemble by spreading the blueberry mixture over the chilled cheesecake.
