Blueberry Cheesecake
with Butterfly Pea Powder
a sweet treat recipe
Brianna Shaver is a recipe developer and food photographer currently based in the PNW. After graduating from pastry school, Brianna went on to spend the next 10 years working in bakeries and restaurants and started two small businesses in Seattle, WA. After having her first child, she left her career as a corporate pastry chef at a large tech company to prioritize the things she loves: recipe development, food photography & spending ample time with her family. When not in the kitchen you can catch her hiking up a mountain or curling up on the couch with a good book. Follow her drool worthy content on Instagram
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This blueberry cheesecake is an instant crowd pleaser with homemade graham cracker crust, a silky smooth, vibrant filling, sour cream topping and blueberry compote.
TIME (ACTIVE) | 45 M
TIME (INACTIVE) | 12 H
TOTAL | 12 H 45 M
1 SERVING
| 8-inch cheesecake
SPECIAL EQUIPMENT:
FOOD PROCESSOR
ELECTRIC MIXER
8-INCH SPRING FORM OR FALSE BOTTOM PAN
for the crust:
- To make the crust, pour the graham cracker crumbs into a bowl (if using whole graham crackers, first grind in a food processor until they are the consistency of breadcrumbs), add the brown sugar, butter and salt & mix with your hands until everything is incorporated and the texture resembles wet sand.
- Press the crust into an 8-inch spring form or false bottom pan, going all the way up the sides.
for the cheesecake:
- For the cheesecake, add the the cream cheese to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a handheld electric mixer). Beat on low until smooth, about 30 seconds. Mix in the sugar and butterfly pea powder followed by the sour cream, vanilla, salt and eggs. Mix the batter until silky smooth. Pour the batter over the crust.
- Gently wrap the pan in aluminum foil and place it in a larger baking pan/dish. Pour water into the larger dish (all the way up to the edge of the cheesecake pan if you can). Carefully place the cheesecake in its water bath into the oven.
- Bake @ 300°F for 75 minutes or until done, when you jiggle the cheesecake it should all move as one, like jell-o (if it ripples, it's not done yet). Remove from oven and increase the temperature to 425°F.
for the sour cream topping:
- Make the sour cream topping by whisking the sour cream, sugar and vanilla together. Spread the topping onto the cheesecake and bake an additional 5-6 minutes or until set.
- Remove the cheesecake from the water bath and let cool on top of the oven for 2 hours before placing in the fridge to cool overnight.
for the blueberry topping:
- For the blueberry compote, add the blueberries, sugar, cornstarch, lemon and salt to a sauce pan. Bring to a simmer and let cook, stirring often until thick. Place in a shallow dish covered in parchment or plastic wrap in the fridge to cool.
- The next day, remove the cheesecake from the pan, top with blueberry compote and enjoy!
4 days, covered in the fridge
If the cheesecake ripples when checking for doneness, it needs more time. If it jiggles as one, then it's done.
To get a perfect slice, soak your knife in hot water then wipe dry before slicing.
powder
A natural food colorant, Butterfly pea flower powder can be used in many sweet treats, giving them an alluring vibrant blue hue.
0.25 oz - PORTION$0.50
2 oz - JAR$7
2 oz - REFILL$8
8 oz - REFILL$19
