Blueberry Drip Cheesecake
Ingredients:
For the chocolate cookie crust:
– 1 ½ cups chocolate cookie crumbs (such as Oreos, without filling)
– ¼ cup unsalted butter, melted
– 2 tablespoons granulated sugar
For the cheesecake filling:
– 16 oz cream cheese, softened
– ¾ cup granulated sugar
– 1 teaspoon vanilla extract
– ½ teaspoon lemon zest
– 3 large eggs
– ½ cup sour cream
– ¼ cup heavy cream
For the blueberry compote & topping:
– 2 cups fresh blueberries
– ½ cup granulated sugar
– 1 tablespoon lemon juice
– 1 teaspoon cornstarch + 1 tablespoon water
– Extra fresh blueberries (for garnish)
Instructions:
1. Prepare the chocolate cookie crust
– Preheat oven to 325°F (163°C). Grease a 7-inch or 8-inch springform pan.
– In a bowl, mix chocolate cookie crumbs, melted butter, and sugar until well combined.
– Press the mixture firmly into the bottom of the pan.
– Bake for 8-10 minutes, then let cool completely.
2. Make the cheesecake filling
– In a large bowl, beat cream cheese and sugar until smooth and fluffy.
– Mix in vanilla extract and lemon zest.
– Add eggs one at a time, mixing gently after each addition.
– Stir in sour cream and heavy cream until just combined.
– Pour the batter over the cooled crust and smooth the top.
3. Bake the cheesecake
– Wrap the bottom of the springform pan in aluminum foil and place it in a large baking dish.
– Pour hot water into the dish to create a water bath (this prevents cracks).
– Bake for 55-65 minutes, or until the center is slightly jiggly but set around the edges.
– Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
– Transfer to the refrigerator and chill for at least 4 hours or overnight.
4. Prepare the blueberry compote
– In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
– Cook until the blueberries break down and release their juices.
– Stir in the cornstarch mixture and cook for another 2 minutes until thickened.
– Let cool slightly before drizzling over the cheesecake.
5. Assemble the cheesecake
– Remove the chilled cheesecake from the pan and place it on a serving plate.
– Pour the blueberry compote over the top, allowing it to drip down the sides for the perfect cascade effect.
– Garnish with fresh blueberries and serve.
6. Enjoy
– Slice and indulge in the creamy, rich cheesecake with bursts of fresh blueberry flavor!
Prep Time: 30 minutes | Baking Time: 60 minutes | Chilling Time: 4-6 hours | Total Time: 6-7 hours
Servings: 10-12 slices