Blueberry Creme Brûlée Cheesecake`

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PREP TIME: 180 MIN

BAKE TIME: 60 MIN

REST TIME: 90 MIN

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This cheesecake is a labor of love but it's the most perfect cheesecake there ever was!

Ingredients

The Crust

• 2 1/3 Cups Graham Cracker Crumbs
• 10 Tbsp Unsalted Melted Butter
• 3 Tbsp Brown Sugar

Blueberry Filling

• 2 Cup Blueberries
• 2/3 Cup Water
• 1/2 Cup Sugar
• 2 Tbsp Cornstarch
• 3 Tbsp Fresh Squeezed Orange Juice

Cheesecake Filling

• 30oz Room Temp Cream Cheese
• 1 1/3 Cup Sugar
• 1 1/4 Cup Siggi's Vanilla Yogurt
• 1/4 Cup Lemon Juice
• 2 Tbsp Lemon Zest
• 3 Tbsp Heavy Whipping Cream
• 4 Large Eggs
• 1 1/2 Tsp Vanilla

Creme Brulee

• 1 Cup Heavy Whipping Cream
• 2 Large Egg Yolks
• 1/4 Cup Sugar
• 1 Tsp Vanilla

Instructions

Make sure all ingredients for the cheesecake are room temp so everything comes together nicely.

1. Preheat oven to 325F and prepare a 9" Springform pan with non stick spray and parchment paper atleast on the bottom.
2. Cover the bottom of the cheesecake pan with aluminum foil although were not placing the cheesecake directly in a water bath it helps in case there are spills.
3. On a bowl add sugar and cookie crumbs and mix until combined. Add butter and mix again until combined it will be a sandy consistency.
4. Spread evenly around the pan getting the sides and bottom smooth. Bake for 8 minutes and allow to cool while you make the cheesecake batter.
5. Next you want to make the blueberry filling so that it cools before adding it to the batter.
6. On a small bowl whisk together the sugar and cornstarch to reduce the clumps from the cornstarch.
7. Allow to cool completely.
8. Before making the cheesecake batter place a deep half sheet pan on the middle rack and carefully add hot water to it (leaving the top rack for the cheesecake we are only looking to make the oven steamy we are not placing the cheesecake on a water bath. This is a simpler way to get the cheesecake not to dry and the half sheet pan will remain in the oven during the whole baking time.)
9. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat cream cheese and sugar for 3-4 minutes until combined and smooth.
10. Add eggs one at a time mixing in slow speed until the eggs are mostly combined then beat on med-high speed until combined.
11. On a separate bowl add the yogurt, heavy whipping cream and vanilla. Mix it and add it to the cream cheese filling on med-high speed until combined.
12. Add 1/3 the batter into the crust prepared pan.
13. Spread 2/3 of the blueberry filling evenly around the top of the batter and swirl. Save the rest by refrigerating so you can have it once you serve.
14. Add the remainning batter on top.
15. Carefully place the pan on the top rack and bake for 60 minutes.
16. Once the timer is up turn off the oven and open the oven door just a bit and allow the cheesecake to sit in the oven for 60 more minutes so that it can slowly come to room temperature and it does not crack.
17. Once that 60 minute timer is up place the cheesecake in a cooling rack and allow to cool outside of the oven until it's mostly cooled about 2-3 hours then you can carefully wrap the cheesecake still in the pan with plastic wrap and refrigerate for 4-6 hours.
18. Once the cheesecake has set make the creme brulee to add to the top.
19. Neccessary will be two sauce pans on one place the heavy whipping cream which you will be pacing on a pan on medium heat and on the other begin to heat to add the egg yolks on med heat beat the egg yolks and sugar until combined and continue to beat so they do not cook.
20. Once the egg yold and sugar are combined once you see the heavy whipping cream begin to simmer add it slowly to the egg yold sugar mixture and continue to beat making sure you get the bottom and sides of the pan so the eggs are fully combined with the mixture.
21. Add vanilla to the creme brulee mixture and allow to cook for 15 minutes whisking constantly.
22. Once the 15 minutes are up place on a hear safe bowl and allow it to mostly cool.
23. Once the creme brulee is mostly cooled remove the cheesecake from the fridge and give the creme brulee a gentle stir.
24. Spread the creme brulee evenly on the top of the cheesecake and carefully cover it and place back in the refrigerator for 4-6 hours to set.
25. Once you're ready to add the sugar remove from the refrigerator and carefully add the sugar on top and carefully using a torch, torch the top of the sugar until it caramelizes.
26. The cheesecake will get soft during the torching process you will need to place it back in the fridge for 1-2 hours so that it can set again.
27. When you are ready to beautify the cheesecake catefully remove the cheesecake from the springform pan.
28. Optional make more blueberry filling and once it cools add it on top and enjoy!
29. Enjoy!

TIPS

1. You can keep these refrigerated for 5 days and take out your desired amount.
2. Share your pics with me on social media! #sweetmelibakery