Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 1 tbsp granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 0.5 tsp sea salt
  • 32 oz (900g) full-fat cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 4 large eggs, room temperature
  • 2 tbsp all-purpose flour
  • 1.5 cups fresh or frozen blueberries
  • 2 tbsp granulated sugar for the swirl
  • 1 tsp lemon zest
  • 1 tbsp water

Instructions:

  1. Combine the Graham cracker crumbs, 1 tbsp sugar, melted butter, and sea salt. Press into the pan and bake at 325°F for 10 minutes until the kitchen smells like toasted honey. Let it cool completely before adding the filling.
  2. In a small saucepan, simmer the blueberries, 2 tbsp sugar, lemon zest, and 1 tbsp water. Stir frequently for 8-10 minutes until the liquid coats the back of a spoon. Strain through a mesh sieve if you want a perfectly smooth swirl, or leave the skins for a rustic look.
  3. Beat the 32 oz of cream cheese and 1 cup sugar together on medium speed. Scrape the bowl often to ensure no hidden lumps remain. Add the sour cream, vanilla, and lemon juice, mixing until the texture looks like thick silk.
  4. Add the 4 large eggs one at a time, mixing on the lowest speed possible. Once the yellow streaks disappear, stop immediately. Sift in the 2 tbsp of all purpose flour and fold gently by hand.
  5. Pour half the batter into the pan, then drop spoonfuls of the blueberry reduction on top. Use a butter knife to swirl it gently. Pour the remaining batter over it and repeat the swirling process on the surface.
  6. Wrap the pan in foil and place it in a larger roasting pan filled with 1 inch of hot water. Bake at 325°F for 1 hours 15 mins until the edges are set but the center still wobbles like Jello.
  7. Turn off the oven and crack the door slightly. Leave the cake inside for 1 hour. This slow decline in temperature is the secret to a crack free top. Afterwards, move it to the counter to cool fully before refrigerating for at least 4 hours.