Classic Cheesecake with Blueberry Compote Topping
Recipe Adapted from Martha Stewart
5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
12 graham crackers (3-by-5 inch)
1/4 cup sugar
1/4 teaspoon coarse salt
2 1/2 pounds bar cream cheese, room temperature
1 1/4 cups sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
4 large eggs
1 cup sour cream
1) Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
2) Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
3) Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight.
4) Add 1 1/2 cups of fresh or frozen blueberries in a saucepan. Add 2/3 cup sugar, zest of one lemon and 2 Tbsp lemon juice with the berries. Put the pan on medium fire and once bubbles appear on the sides, bring the fire to low. Reduce the fruit on low heat until it becomes a thick jam consistency. You want some of the fruit to be chunky for texture. Cool and refrigerate.
5) To serve bring cheesecake out from the fridge. Set to room temperature for about 4-5 minutes. Top with blueberry compote before serving.