Classic Blueberry Cheesecake

Instructions

• Preheat oven to 325F. Insert the base of a 9-in. springform pan lip-side down. Lightly spray with oil, then line with parchment paper. Wrap the outside of the pan with an extra-large square of heavy- duty foil, making sure all sides come up to the top edge. (This keeps water from leaking through during baking.) Make sure there are no cracks in the foil.

• Combine graham cracker crumbs with butter in a medium bowl. Using your fingertips, work mixture until evenly mixed. Press the mixture over the bottom of prepared pan. Refrigerate until ready to use.

• Boil a kettle of water. Beat cream cheese with sour cream in a large bowl, using an electric mixer on medium speed and scraping down sides occasionally, until mixture is smooth. Beat in 1 1/4 cups sugar, flour and vanilla. Beat in eggs, 1 at a time, just until blended. Place prepared pan in the centre of a shallow-sided roasting pan. Pour the cream cheese mixture over prepared crust. Smooth top with a spatula and pop any large bubbles on the surface with a toothpick or skewer. Set the roasting pan in centre of oven. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the foil-wrapped pan.

• Bake until filling is almost set when springform pan is jiggled, and top is just very lightly golden, 1 hr to 1 hr 15 min. Remove roasting pan to a rack. Run a knife around inside of cake pan as soon as it comes out of the oven to help prevent cracking. Let stand until water cools enough to handle, about 30 min. Remove pan from water. Discard foil. Let cool completely, about 1 hr. Cover the pan with plastic wrap and refrigerate until thoroughly chilled, about 3 hrs.

• Stir blueberries with lemon zest, juice and 1/4 cup sugar in a small saucepan. Bring to a boil, then reduce heat to medium-low. Gently boil until berries are soft and sauce turns syrupy, 8 to 10 min. Cool and serve with cheesecake. Garnish cheesecake with more blueberries, lemon zest or dried flowers, if desired.