Blueberry Cheesecake With Gingersnap Crust

Blueberries pair perfectly with the gingersnap crust. The cheesecake needs to chill for about 8 hours in the refrigerator, so you may want to make it a day ahead.

SERVES: 8 t o 1 0

INGREDIENTS:

FOR THE CRUST

• 3 oz. (6 Tbs.) unsalted butter, melted; more for the pan
• 2 cups ground gingersnap cookies (about 35 cookies)
• 2 Tbs. granulated sugar

FOR THE FILLING AND TOPPING

• 1 1/2 lb. blueberries (about 4 cups), rinsed, dried, and picked through
• 1 1/2 cups granulated sugar
• Finely grated zest and juice of 1 lemon
• 1/4 tsp. freshly grated nutmeg
• 2 tsp. cornstarch
• 3 8-oz. packages cream cheese, softened
• 1 cup sour cream (not low- or nonfat)
• 2 large eggs
• 2 large egg yolks
• 1 tsp. pure vanilla extract

INSTRUCTIONS:

1. Position a rack in the center of the oven and preheat to 350°F.
2. Butter a 9-inch springform pan.

PREPARE AND BAKE THE CRUST

1. In a medium bowl, mix the gingersnap crumbs with melted butter and sugar.
2. Pour the crumbs into the prepared pan and tamp down the crust evenly on the bottom and about an inch up the sides of the pan using your fingers and the bottom of a flat glass.
3. Bake the crust for 10 to 15 minutes until it browns lightly and puffs slightly.
4. Transfer to a rack and cool to room temperature.

MAKE THE FILLING AND TOPPING

1. In a large sauté pan, combine blueberries, 1/2 cup sugar, lemon zest and juice, and nutmeg, and let sit for 5 minutes.
2. Cook over medium-high heat until blueberries start to soften and their juices boil.
3. Whisk cornstarch with 2 Tbs. water and stir into the blueberry mixture to thicken.
4. Remove from heat and let cool to room temperature.
5. Transfer 1 1/2 cups of the mixture to a blender and purée.
6. Strain the puréed mixture through a fine-mesh sieve and discard the solids.
7. Reserve the liquid and put the remaining blueberries in an airtight container in the refrigerator.
8. Beat cream cheese and 1 cup sugar in a stand mixer with the paddle attachment until well combined.
9. Reduce to low speed and add the sour cream, eggs, egg yolks, puréed blueberry mixture, and vanilla, beating until just incorporated.
10. Pour the batter into the gingersnap crust and wrap the bottom and sides of the springform pan in aluminum foil.
11. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
12. Bake in the oven until the top of the cake sets but the center still jiggles slightly when shaken, about 1 hour.
13. Carefully remove the springform pan from the water bath, discard the foil, and transfer to a cooling rack to cool to room temperature, about 1 hour.
14. Refrigerate the cake uncovered until completely chilled, about 8 hours.
15. Run a paring knife along the sides of the cake to separate it from the pan and then unlatch and remove the sides of the springform pan.
16. Use a metal spatula to loosen the bottom crust from the pan, and then transfer the cake to a serving plate.
17. Spoon the refrigerated blueberries on top of the cake.
18. Cut into slices and serve.