2cupsfresh or frozen blueberries(I used fresh but if they’re not available frozen works as well).
1Tablespoonfresh orange juice or lemon juice
Spray the bottom of a 9-inch springform pan with nonstick cooking spray. Preheat the oven to 350 degrees F.
In a small mixing bowl, mix together graham crumbs and melted butter. Press into the bottom of the springform pan. Bake for 10 minutes. When done, set on a cooling rack and set aside. Turn the oven down to 300 degrees F.
In a large mixing bowl, mix together sugar and cream cheese until smooth and creamy.
Add flour, salt, and orange zest, and beat again until well combined.
Add eggs, one at a time, beating well in between each addition. Scrape sides of bowl often. Add heavy cream and mix until combined.
Once the springform pan has cooled enough to handle, wrap the bottom of the pan with 2-3 layers of tinfoil. Add a paper towel between the pan and the foil to help absorb any water that may leak in the water bath.
Pour cheesecake batter into a springform pan. Carefully place into the bottom of a roasting pan. Fill the roasting pan about an inch deep with very hot or boiling water.
Gently place it in the oven and bake for one hour. Try not to open the door of the oven for the entire cooking time. After an hour, open the door and check for doneness. It will be slightly jiggly in the center still but sides should be set.
Once cheesecake is done, turn the oven off, but keep it in the oven for an additional hour. This helps with preventing any cracking.
Remove cheesecake and allow to cool before covering and placing in the refrigerator. I gently place a piece of paper towel on the cake and then saran wrap. This will absorb condensation that forms in the refrigerator.
It is best to serve after being refrigerated for at least 4 hours, preferably overnight.
To make blueberry sauce, add all ingredients to a small saucepan and cook on low to medium, stirring often, until blueberries have softened and sauce has slightly thickened.
Allow to cool completely before pouring onto cheesecake.
This can be frozen, see my tips above.
If you do not want to make your own sauce, you can use canned blueberry pie filling.
Other sauces can be used for this recipe.
Make sure that you completely cool on the counter before refrigerating.
This needs to chill for a minimum of 4 hours but best overnight.
Add your eggs in one at a time, this ensures then get mixed in properly.