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 medium pot. Cook on medium heat for 20-23 minutes, stirring occasionally and smushing some blueberries. Cool completely to yield about 1 3/4 cups of jam.
- For the Crumble: Mix together sugar and lemon zest in a bowl. Add softened butter and vanilla, beating until light and fluffy. Mix in flour and salt until coarse crumbs form. Refrigerate while preparing the cheesecake.
- For the Crust: Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan with tinfoil to prevent water from seeping in. Process Nilla Wafers into fine crumbs. Mix crumbs with melted butter and sugar, then press into the bottom and sides of the pan. Bake for 10 minutes and let cool.
- For the Lemon Cheesecake: Beat cream cheese, sugar, and cornstarch in a stand mixer until smooth. Add sour cream, lemon zest, and vanilla, mixing until combined. Gradually incorporate eggs one at a time without over-mixing. Layer half of the cheesecake batter onto the crust, topped with half of the blueberry jam. Add the remaining batter and swirl in the remaining jam. Sprinkle the chilled crumble on top.
- Bake the cheesecake in a roasting pan surrounded by boiling water for about 1 hour and 15 minutes. If the crumble browns, cover loosely with foil. After baking, leave the cheesecake in the oven with the door ajar for another hour. Allow to cool on the counter, then refrigerate until completely cold, preferably overnight.
- For the Whipped Cream: Whip heavy cream and powdered sugar until stiff peaks form, then pipe around the edges of the cheesecake for decoration.
Notes
Ensure that the cream cheese is softened for a smooth batter.
It’s best to refrigerate the cheesecake overnight for the best flavor and texture.
Feel free to top with extra blueberries and lemon slices before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 551
- Sugar: 32 g
- Sodium: 326 mg
- Fat: 39 g
- Saturated Fat: 24 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 152 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.