Vanilla Bean Cheesecake with Blueberry Compote
A stunning blueberry cheesecake with a gorgeous purple swirl and fresh blueberry compote topping. Creamy, fruity perfection!
Instructions
step by step
1. Add blueberries, sugar, lemon juice, and salt to a saucepan. 2. Cook over medium heat, stirring occasionally, until berries burst and release juices (8–). 3. Lightly mash some of the berries for texture. 4. Stir in vanilla and lemon zest. 5. If thicker compote is desired, add cornstarch slurry and simmer 30–60 seconds until glossy. 6. Remove from heat and cool completely before topping cheesecake.
Texture Control (use this as a tip box) • No cornstarch → looser, spoonable topping • ½ tsp cornstarch → clean slices, bakery-style finish • 1 tsp cornstarch → very set, almost jammy (I wouldn’t go higher)
Preheat oven to 325°F (165°C). Make the crust by mixing graham crumbs, sugar, and butter. Press into a 9-inch springform pan and bake .
Beat cream cheese until fluffy. Add sugar and vanilla, mix well. Add eggs one at a time on low speed. Fold in sour cream.
Pour filling over crust. Drop spoonfuls of blueberry sauce on top. Use a knife to create beautiful swirls.
Don't over-swirl! A few gentle strokes create the prettiest pattern.
Bake in a water bath for until edges are set and center jiggles slightly.
Cool in oven with door cracked for . Refrigerate at least or overnight.
Before serving, top with fresh blueberries tossed with warmed jam. Garnish with mint.
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