Cheesecake is a dessert for all seasons, but this one is geared directly toward spring. We traded the traditional graham cracker crust for a spicy gingersnap crumb base that complements a sunny citrus cheesecake filling. But the coup de grâce is the bright and beautiful blueberry topping, a glistening crown that offers jammy berries in every bite.
- 2 cups (274 grams) gingersnap cookie crumbs
- ¼ cup (57 grams) unsalted butter, melted
- ½ teaspoon kosher salt, divided
- 3 (8-ounce) packages cream cheese (680 grams), cubed and softened
- 2 cups (400 grams) granulated sugar, divided
- 3 tablespoons (24 grams) all-purpose flour
- 2 tablespoons (9 grams) packed lemon zest
- 1 teaspoon (4 grams) vanilla extract
- 4 large eggs (200 grams), room temperature
- ¾ cup (180 grams) sour cream, room temperature
- ¼ cup (60 grams) heavy whipping cream, room temperature
- 1 tablespoon (8 grams) cornstarch
- ¼ cup (60 grams) water
- 2 tablespoons (30 grams) fresh lemon juice
- 2 cups (294 grams) fresh blueberries, divided
- Whipped cream, to serve
- Preheat oven to 350°F (180°C). Spray bottom of a 9-inch springform pan with baking spray with flour; line bottom of pan with parchment paper.
- In a large bowl, stir together gingersnap crumbs, melted butter, and ¼ teaspoon salt until well combined; using a small straight-sided measuring cup, press mixture into bottom of prepared pan.
- Bake until set and fragrant, 8 to 10 minutes; let cool on a wire rack for 30 minutes. Wrap bottom and sides of pan in a double layer of heavy-duty foil; place in a large oven bag, tucking ends so bag is flush with top edge of pan. Reduce oven temperature to 325°F (170°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add 1½ cups (300 grams) sugar, flour, lemon zest, vanilla, and remaining ¼ teaspoon salt; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Add sour cream and heavy cream; beat at medium-low speed just until combined, 1 to 2 minutes, stopping to scrape sides of bowl.
- Spray sides of prepared pan with baking spray with flour. Pour cream cheese mixture onto prepared crust, spreading into an even layer with a small of set spatula. Carefully place springform pan in a large roasting pan. Position oven rack so top of springform pan is 5 to 5½ inches from top heating element; place roasting pan in oven, and add hot water to come 1 inch up sides of springform pan.
- Bake until edges are set, top looks dry, center is almost set, and an instant-read thermometer inserted in center registers 150°F (66°C) to 155°F (68°C), 1 hour and 30 minutes to 1 hour and 45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 1½ to 2 hours.
- In a medium saucepan, whisk together cornstarch and remaining ½ cup (100 grams) sugar. Stir in ¼ cup (60 grams) water and lemon juice until well combined; stir in 1 cup (147 grams) blueberries. Bring to a boil over medium heat, stirring frequently; cook until mixture is thickened, some blueberries have burst, and an instant-read thermometer registers 190°F (88°C), about 4 minutes. Stir in remaining 1 cup (147 grams blueberries; remove from heat, and let cool for 5 minutes.
- Spread blueberry mixture on top of cooled cheesecake as desired. Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top of cheesecake.
- Remove from pan, and transfer to a serving plate. Use a warm dry knife to slice when ready to serve. Serve with whipped cream, if desired.