Blueberry Bash Bake-Off Winner 2012-Marilu DeCoste
- Vegetable cooking spray
- 6 tablespoons unsalted butter, melted
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- Pinch of kosher salt
- 16 oz. cream cheese, room temperature
- 16 oz. sour cream 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons lemon zest
- 1 teaspoon pure vanilla extract
- Boiling water, for roasting pan
- 1 1/2 pints (3 cups) blueberries
- 3/4 cup granulated sugar
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- Make the crust: Preheat oven to 325o Coat a 9-inch springform pan with cooking spray. Wrap exterior of pan (including base) with aluminum foil.
- Stir together butter, graham cracker crumbs, sugar, cinnamon and salt. The mixture will be consistency of wet sand. Press mixture firmly into bottom and 3 inches up sides of pan. Refrigerate for 15 minutes.
- Make the filling: Using the paddle attachment of a stand mixer, beat cream cheese on medium speed until fluffy. Reduce speed to low, and add sour cream, sugar, eggs, lemon zest and vanilla. Beat until well combined (do not over mix). Pour into chilled crust.
- Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight.)
- Make Topping: Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer and cook until blueberries break down, about 4 minutes. Let cool, then refrigerate, covered, until cool.
- Assemble: Run a knife around edge of cake to loosen the crust. Unlatch the pan and remove the ring. Spread blueberry topping on cheesecake.