Blueberry Cheesecake with Graham Cracker Crust

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:

1. Heat the oven and prepare the crust by mixing graham cracker crumbs with butter and spices, then bake until golden.
2. For the filling, whip cream cheese briefly, then blend with remaining ingredients until just combined.
3. Prepare a water bath by wrapping the springform pan in foil and setting it in a roasting pan.
4. 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.
5. Once cooled, chill the cheesecake overnight.
6. For the topping, cook half the blueberries with sugar and lemon until jammy, then cool and mix with fresh blueberries.
7. Assemble by spreading the blueberry mixture over the chilled cheesecake.