New York Style Cheesecake with Blueberry Compote

I finally used up the last batch of frozen blueberries in my freezer to make some compote to go with this cheesecake. Baked cheesecake is such a treat and often well received by your family and guests. I served this to a friend of mine who came to visit me before our move and she really likes it. The creamy taste of the cheesecake went so well with the juicy sweetness of the blueberries and paired perfectly with a strong cup of coffee. I baked this in 2 small 6” spring form pan and gave one to my friend to take home.

For the Crust:

1/4 cup melted butter
1 1/2 cups graham cracker crumbs

Filling:

1 cup sugar
3 (8 ounce) packages cream cheese, softened
1/2 cup heavy cream
4 eggs
3 tbsp cornstarch
1/2 cup sour cream
1 tsp pure vanilla extract

Blueberry Compote:

2 1/2 cup blueberries – fresh or frozen
1/3 cup sugar – depend on how sweet you like it
2 tbsp lemon juice

1. Preheat oven to 325 degrees F.
2. Grease the sides of a 9” spring form pan or use 2 small 6” spring form pan
3. In a large bowl, combine butter and graham cracker crumbs. Press into bottom of pan and freeze.
4. In the meantime beat sugar and cream cheese on medium-high speed for 3 minutes.
5. Blend in cream. Add eggs, one at a time, mixing well after each egg is added.
6. Mix in sour cream, cornstarch and vanilla until smooth. Pour the filling batter over the crust.
7. Bake for one hour or until firm and only the center of the cheesecake looks a little wet and wobbly. Turn oven off and let cake cool in oven for about 5 hours (this help prevent the surface from cracking as it cools)
8. Refrigerate for at least 4 hours before serving with blueberry compote.
9. To prepare the compote, combine 1 1/2 cups blueberries, sugar and lemon juice in heavy small saucepan. Simmer over medium heat until berries burst, stirring often for 3 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, for another 3-4 minutes (I like my compote on the chunky side so it cook them only for 2)

Note: The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.