I was commissioned!
YASSSSSSS!
You have no idea how happy it makes me to have someone – outside of myself – request a treat! Savory or sweet – I am absolutely delighted!
This Wild Blueberry Cheesecake was created for a friend’s coworker’s birthday. Apparently she loves blueberry cheesecake – so I sort of had to take this up to another level – you know, just to prove myself. I’m humble, but quite intentional.
I hope she loved it more than she could have ever imagined!
I think the water bath (“bain-marie”) did the trick this time 😀
Wild Blueberry Cheesecake
Crust:
2 cups graham cracker crumbs (finely pulsed in a food processor)
1/2 cup European butter, melted
Preheat the oven to 350 degrees.
Mix together the graham cracker crumbs and melted butter. Press into the bottom of a parchment lined cheesecake pan, using a glass to push the crumb crust up the sides. Bake for about 10 minutes, until golden brown. Remove from the oven and allow to cool.
Blueberry Cheesecake:
3 8oz. packages cream cheese, room temperature
1 cup sour cream, room temperature
1/2 cup sugar
4 large eggs, room temperature
2 tsp. vanilla extract
3/4 cup Wild Blueberry Preserves
1 pint fresh blueberries
In the large bowl of a food processor, whip together the cream cheese, sour cream, sugar, and vanilla until smooth. Add the eggs, one at a time, and whir until smooth again, scraping down the sides, if necessary. Add the Wild Blueberry Preserves and pulse until well combined.
Double wrap the bottom of the cheesecake pan in foil (to prevent any water seepage from the baking bath).
Place the springform cheesecake pan (baked crust) inside of a large cookie sheet.
Pour the cheesecake filling over the baked graham cracker crust.
Pour hot water all around the sides of the foil wrapped pan, to create a nice, hot bath for your cheesecake baby.
Bake for about 75-85 minutes, until set. The edges will definitely be set, but the center may seem just a tad jiggly.
Carefully remove from the oven and allow to cool in the bath for at least 4 hours.
Remove from the bath, run a sharp knife around the edges, and then refrigerate overnight.
Release from the pan and slice to serve with fresh blueberries.
