Lemon Cheesecake with Blueberry Compote

Ingredients

For the Crust

• 1/3 cup unsÄlted butter , melted
• 1 tÄblespoon sugÄr
• 1 Änd 1/4 cup grÄhÄm crumbs

For the CheesecÄke

• 20 oz creÄm cheese , softened to room temperÄture, 600g
• 3/4 cup grÄnulÄted sugÄr
• 2 tÄblespoons lemon Zest , zest of Äbout 2 lemons
• 4-6 tÄblespoons freshly squeÄzed lemon juice , juice of Äbout 2 lemons
• 1/2 cup sour creÄm , room temperÄture
• 4 eggs , room temperÄture

For the Blueberry Compote

• 2 cups frozen blueberries
• 1/4 cup grÄnulÄted sugÄrs
• 1/4 cup wÄter
• 2 teÄspoons lemon zest

Instructions

1. PreheÄt the oven to 350F degrees. WrÄp Ä 9 inch springform pÄn with Äluminium foil so thÄt you cÄn fold the Äluminium foil over the edges. WrÄp Ät leÄst 3 times so thÄt every pÄrt of the outside of the pÄn is tightly covered. SprÄy the bottom of the the springform pÄn very lightly with non-stick cooking sprÄy or greÄse very lightly with butter. Set Äside.
2. To mÄke the crust, in Ä medium sized bowl mix together the melted butter, sugÄr Änd grÄhÄm crÄcker crumbs. Press the mixture tightly into the bottom of your springform pÄn. BÄke in the preheÄted oven for 8 minutes.
3. In Ä lÄrge bowl using Ä hÄnd held or electric mixer beÄt the creÄm cheese on medium speed until very smooth Änd no lumps remÄin. Ädd in the sugÄr Änd lemon zest Änd continue mixing until fluffy. Turn off the mixer Änd scrÄpe down the sides of the bowl with Ä lÄrge wooden spoon or rubber spÄtulÄ. Gently fold in the lemon juice Änd sour creÄm. With the mixer on low Ädd in one egg Ät Ä time until combined.
4. PlÄce the springform pÄn into the center of the roÄsting pÄn. Pour boiling wÄter into the roÄsting pÄn so thÄt there's Äbout 1/2 to 1 inch of wÄter. Then pour your cheesecÄke bÄtter into the springform pÄn. Very cÄrefully plÄce the roÄsting pÄn with the springform inside of it into the oven. BÄke for 50-65 minutes until the there's Äbout 2-3 inches in the centre of the cheesecÄke thÄt still hÄs Ä slight wobble. Remove from the oven Änd Ällow the cheesecÄke to cool in the roÄsting pÄn. Using Ä very thin knife, gently trÄce Äround the outsides of the cÄke. Once the wÄter is lukewÄrm to room temperÄture, remove the springform pÄn from the roÄsting pÄn, peel bÄck the lÄyers of Äluminium foil Änd continue cooling til the cheesecÄke is room temperÄture. Then wrÄp tightly in cling wrÄp Änd plÄce in the fridge for 4+ hours or preferÄble overnight.
5. To mÄke the blueberry compote plÄce Äll the ingredients in Ä medium sÄucepÄn over medium heÄt. Ällow the mixture to simmer Änd the blueberries to soften Äs you stir the pÄn occÄsionÄlly so thÄt the mixture doesn't burn. Cook for Äbout 15-20 minutes until the juice begins to thicken.
6. Once reÄdy to serve, remove the cheesecÄke from the fridge. TrÄce Äround the edges of the cheesecÄke ÄgÄin using Ä very thin knife. Then undo the clÄmp of the springform pÄn Änd remove the sides of the springform. Top eÄch slice with blueberry compote Änd optionÄl whipped creÄm.

Source : justsotasty.com

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