Wild Blueberry Cheesecake

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.