Lemon Blueberry Crumble Cheesecake

Instructions

For the Blueberry Jam

Add the blueberries, sugar, lemon juice, vanilla and cornstarch to a medium pot. Cook over medium heat for 20-23 minutes until thick. Half way through, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool. You should have about 1 3/4 cups (420 ml) of jam.
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

For the Crumble

Add the sugar and lemon zest to a medium bowl. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor from the zest.
1/2 cup + 2 tbsp (125 g) granulated white sugar, 1/2 tbsp (5 g) lemon zest
Add in the butter and vanilla. Cream together with an electric mixer on high speed for 1 minute until light and fluffy.
1/2 cup (112 g) unsalted butter, softened, 1/2 tsp vanilla
Add in the flour and salt. Mix together on medium speed until coarse crumbs form.
1 1/4 cups (156 g) all purpose flour, spooned and leveled, 1/4 tsp salt
Pop the crumble in the fridge while working on the rest of the cheesecake.

For the Crust

Preheat the oven to 350° F (175° C).
Prepare your 9-inch springform pan for its later water bath by wrapping the bottom and sides with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.
(I have also tried a new method recently- If you have a 10-inch cake pan that your springform pan can fit inside of, you can use this instead of wrapping the bottom with tinfoil. The 10 inch pan will sit inside of the large roasting pan and the cheesecake pan will sit inside of the 10 inch pan. The hot water will go in the roasting pan around the 10 inch pan leaving the cheesecake pan untouched by water! I hope this makes sense, like a box within a box within a box.)
Pulse the Nilla Wafers together in a food processor until they are finely ground.
4 heaping cups (240 g) Nilla Wafers, about 68 cookies
Then add in the melted butter and sugar and pulse until combined.
1/2 cup (112 g) unsalted butter, melted, 2 tbsp (25 g) granulated white sugar
Press the cookie crumbs into the bottom and up the sides of the pan, about 1 inch. (A ¼ measuring cup really helps with this step).
Bake the crust for 10 minutes and then let it cool completely while working on the cheesecake batter.

For the Lemon Cheesecake

Preheat oven to 350° F (175° C) if not still preheated.
In the bowl of a stand mixer, mix the cream cheese, sugar and cornstarch together with a paddle attachment for two minutes on medium speed until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well.
32 oz (907 g) cream cheese, softened at room temperature, 1 1/4 cups (250 g) granulated white sugar, 2 tbsp (16 g) cornstarch
Add in the sour cream, lemon zest and vanilla. Mix for 1 minute on medium speed. Scrape sides and bottom of the bowl again.
1/3 cup (82 g) sour cream, at room temperature, 3 tbsp (30 g) lemon zest, 1 tbsp (15 ml) vanilla
At this point, stop and put a pot of water on the stove to start boiling. You will want enough water to go about 1 ½ inches up the sides of the springform pan.
Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on low speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.
3 eggs, at room temperature, 3 egg yolks, at room temperature
Pour half the batter into the prepared pan with the crust, then use an offset spatula to smooth it out into an even layer. Spoon half of the blueberry jam over the batter. Gently swirl the jam and cheesecake batter together with a butter knife. Don't mix in all the way. Pour the rest of the batter in the pan and smooth it out with an offset spatula. Spoon the rest of the jam on top. Gently swirl the jam with a butter knife.
Sprinkle the chilled streusel over the top.
Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water into the pan around the cheesecake being careful not to splash the cheesecake.
(If you're using the 10-inch pan method, place the cheesecake in the 10-inch pan, then place the 10-inch pan in the large roasting pan. Pour water around the 10-inch pan.)
Bake at 350° F (175° C) for 1 hour and 15 minutes. (If you see the streusel getting too browned towards the end of the 1 hour 15 mins, loosely cover with aluminum foil.)
When 1 hour 15 mins are up, turn the oven off and crack the oven door open using a wooden utensil. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling.
Once the 2 hours and 15 minutes are up, remove the cheesecake from the oven and carefully go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until completely cold, 8 hours or overnight.

For the Whipped Cream

Add the heavy cream and powdered sugar to a bowl. Mix on high speed with an electric mixer until stiff peaks form, about 1-2 minutes. (If using a stand mixer, use the whisk attachment.) Transfer the whipped cream to a piping bag fit with a decorative tip.
3/4 cup (180 ml) heavy cream, 1/4 cup (34 g) powdered sugar

Assembling the Cheesecake

Remove the cheesecake from the springform pan and transfer it to a serving plate.
Pipe whipped cream around the edges of the cheesecake. Decorate with blueberries and lemon slices if you wish. Then, serve!
fresh blueberries and lemon slices, for topping

Lemon Blueberry Crumble Cheesecake

Ingredients

For the Blueberry Jam

For the Crumble

For the Crust

For the Lemon Cheesecake

For the Whipped Cream

Instructions

For the Blueberry Jam

For the Crumble

For the Crust

For the Lemon Cheesecake

For the Whipped Cream

Assembling the Cheesecake