Prep this cheesecake the day before you have company so all you have to do is pull it out of the fridge and serve.
Makes 1 (9-Inch) Cake
- ¼ cup unsalted butter, cubed
- ¼ cup fresh mint leaves
- 2 cups gingersnap cookie crumbs
- ½ teaspoon kosher salt, divided
- 3 (8-ounce) packages cream cheese, cubed and softened
- 2 cups sugar, divided
- 3 tablespoons all-purpose flour
- 1 tablespoon packed lemon zest
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ¾ cup sour cream, room temperature
- ¼ cup heavy whipping cream, room temperature
- 1 tablespoon cornstarch
- ¼ cup water
- 2 tablespoons fresh lemon juice
- 2 cups fresh blueberries
- Garnish: fresh mint leaves
- Preheat oven to 350°. Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
- In a medium saucepan, heat butter and mint over medium-low heat until butter is melted and mint is wilted. Remove from heat; discard mint, and pour butter into a large bowl. Add gingersnap crumbs and ¼ teaspoon salt, and stir until well combined. Using a small straight-sided measuring cup, press mixture into bottom of prepared pan.
- Bake until set and fragrant, 10 to 12 minutes. Let cool in pan on a wire rack for 30 minutes. Wrap bottom and sides of pan in a double layer of heavy-duty foil. Reduce oven temperature to 325°.
- 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 sugar, flour, lemon zest, vanilla, and remaining ¼ teaspoon salt; beat at low speed just until combined. 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 pan with baking spray with flour. Pour cream cheese mixture onto prepared crust. Carefully place springform pan in a large roasting pan. 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° to 155°, 1½ hours 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 sugar. Stir in ¼ cup water and lemon juice until well combined; stir in half of blueberries. Bring to a boil over medium heat, stirring frequently; cook, stirring frequently, until thickened, some blueberries have burst, and an instant-read thermometer registers 190°, about 4 minutes. Stir in remaining 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.
- Remove cheesecake from pan, and transfer to a serving plate. Garnish with mint, if desired. Use a warm dry knife to slice when ready to serve.