Blueberry Lemon Cheesecake

PREPARE THE CRUST:

1. Preheat the oven to 375℉. In a large bowl, combine the graham cracker crumbs and sugar. Then add the maple syrup and melted butter; stir until thoroughly combined.
2. Pour the graham cracker crust into a 9-inch springform pan, and gently press it into the bottom and partially up the sides of the pan.
3. Bake for 10 minutes. Remove the pan from the oven, and allow the crust to cool.

PREPARE THE FILLING:

1. Preheat the oven to 350℉. Bring 8 cups of water to boil in a medium saucepan.
2. In a small saucepan, cook the blueberries, water and sugar over medium heat until the blueberries burst and start to become fragrant, about 5 minutes. Remove the pan from heat.
3. In a large bowl, use an electric mixer to beat the cream cheese, sugar and salt on high until the mixture is soft and airy, about 10 minutes (it’s easiest to do this if you have a stand mixer). Scrape down the side of the bowl with a rubber spatula, as needed.
4. Reduce the speed of the mixer to medium and incorporate the eggs one at a time, scraping down the work bowl as needed. Add the vanilla and mix until incorporated.
5. Divide the mixture between two mixing bowls. Add the blueberry mixture to one bowl and whisk to combine. Whisk the lemon juice into the mixture in the other bowl.
6. Starting with the lemon mixture, add 1 cup to the baked crust. Then add 1 cup of the blueberry mixture, and then alternate between the mixtures until all of them have been used.
7. Use a paring knife to gently swirl the blueberry and lemon mixtures together, making sure not to overmix.
8. Wrap the bottom of the cheesecake pan with two layers of foil, and wrap so the foil goes up the side of the pan.
9. Place the wrapped cheesecake in a large baking pan with high sides. Gently pour the boiling water into the pan until it reaches halfway up the sides of the cheesecake pan. Cover the baking pan with foil, and place it in the oven. Bake until the cheesecake is set and only slightly jiggly in the center, 50 minutes to 1 hour.
10. Turn off the oven and leave the oven door cracked. Allow the cheesecake to sit in the cooling oven for 45 minutes.
11. Remove the cheesecake from the oven and transfer the springform pan to a cooling rack. Let it sit at room temperature for 1 hour.

Transfer the cheesecake to the refrigerator and let it cool for at least 4 hours. Garnish it as you’d like. I think it looks pretty with some fresh blueberries and fresh mint positioned on top.

Slice and serve when the cheesecake is very chilled. See how creamy and wonderful it is inside!

If your cheesecake is well-chilled, it won’t be a problem to get nice, clean slices. Be sure to garnish each slice with a few blueberries and a bit of the fresh mint. It’s so pretty, and it’s decadent too. Enjoy!