For this recipe, I made a quick wild blueberry jam, cool it, then swirl it into a creamy, vanilla New York-style cheesecake – my favourite.
Course Desserts
Cuisine American
Keyword Vegetarian
Essential Ingredient Blueberries
Prep Time 1 hourhour
Cook Time 1 hourhour10 minutesminutes
Chilling Time 12 hourshours
Total Time 14 hourshours10 minutesminutes
Servings 8people
Calories 275kcal
Ingredients
For the Jam
1 1/4cupswild blueberriesdivided
3Tablespoonscane sugar
2Tablespoonsmaple syrup
2teaspoonslemon juicefreshly squeezed
For the Crust
1cupgingersnap cookie crumbs
4Tablespoonsbuttermelted
For the Filling
2/3cupcane sugar
2250g packagescream cheese
1teaspoonpure vanilla extract
2largeeggs
1/2cupsour cream
1/4cupfresh blueberriesfor garnish
Instructions
For the Jam
Add the blueberries, sugar, maple syrup and lemon juice to a small heavy-bottomed pot and bring to a boil over medium heat. Simmer for 12 minutes, stirring frequently, until it thickens slightly and berries turn dark.
Remove jam from heat and cool. It should yield about 1/2 cup of jam.
For the Crust
Preheat the oven to 350°F.
In a small bowl, combine the gingersnap crumbs with the melted butter.
Line a 9 x 5" loaf pan with parchment paper. Press the crumbs into the bottom of the pan.
Bake crust for 10 minutes, then cool completely on a wire rack.
For the Filling
Reduce the oven temperature to 300°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and cream cheese until smooth, about 2 minutes.
Crack the eggs into the mixer and add the vanilla. Stir on low speed until just barely combined.
Remove the paddle attachment, and stir in the sour cream with a spatula. Do not overmix.
Scrape the cheesecake filling into the cooled crust, and smooth out the top with your spatula.
Dot the cooled wild blueberry jam over the surface and use a butter knife to drag it through the batter, creating a swirled effect.
Place the pan in the centre of the oven, and bake for 60-70 minutes, or until the cake is mostly set, with a slight jiggle in the middle. Try not to open the oven door during the baking process.
Turn off the oven, open the door, and let the cake slowly cool in the oven for 15 minutes. This prevents cracking from cooling too quickly. Remove from oven and cool completely on a wire rack. Cover loosely and chill in the refrigerator overnight.
To serve - sprinkle fresh blueberries over top, cut into 2-inch squares, and serve.
Notes
For the cookies, use what you have on hand, such as chocolate cookies, shortbread cookies, or graham cracker crumbs.