Blueberry Creme Brûlée Cheesecake`

Ingredients

For the Crust:

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

For the Blueberry Filling:

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

For the Cheesecake Filling:

• 30oz Room Temperature 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

For the Creme Brulee Topping:

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

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Instructions

Prepare the Crust:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan with non-stick spray and line the bottom with parchment paper. Wrap the bottom with aluminum foil to prevent spills.
2. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the consistency is like wet sand.
3. Press the mixture into the bottom and sides of the pan evenly.
4. Bake for 8 minutes, then remove and allow to cool.

Make the Blueberry Filling:

1. In a small bowl, whisk together sugar and cornstarch.
2. In a saucepan, combine blueberries, water, cornstarch mixture, and orange juice. Cook over medium heat, stirring until thickened and blueberries burst. Let cool completely.

Prepare the Cheesecake Filling:

1. Preheat the oven with a half-sheet pan on the middle rack. Fill it with hot water (this will create steam).
2. Using a stand or hand mixer, beat cream cheese and sugar until smooth, about 3-4 minutes.
3. Add the eggs one at a time, mixing on low speed. After all the eggs are incorporated, beat on medium-high speed.
4. In a separate bowl, whisk together yogurt, heavy whipping cream, and vanilla. Add this mixture to the cream cheese and beat until combined.
5. Pour 1/3 of the batter into the crust. Spread 2/3 of the blueberry filling over the batter and swirl gently. Save the rest of the blueberry filling for later.
6. Add the remaining cheesecake batter on top of the blueberry filling.

Bake the Cheesecake:

1. Place the pan on the top rack and bake for 60 minutes.
2. After baking, turn off the oven and open the door slightly. Let the cheesecake sit in the oven for another 60 minutes to cool gradually.
3. After this, remove the cheesecake from the oven and place it on a cooling rack. Allow it to cool for 2-3 hours.
4. Wrap the cheesecake (in the pan) in plastic wrap and refrigerate for 4-6 hours or overnight.

Prepare the Creme Brulee Topping:

1. In one saucepan, heat heavy whipping cream over medium heat until it begins to simmer.
2. In another saucepan, whisk together egg yolks and sugar until smooth.
3. Gradually pour the hot cream into the egg mixture, whisking constantly to avoid curdling the eggs.
4. Add vanilla and cook the mixture for about 15 minutes, stirring continuously until it thickens.
5. Let the creme brulee mixture cool completely, then refrigerate.

Assemble the Cheesecake:

1. Once the cheesecake is set and the creme brulee is cool, spread the creme brulee evenly over the top of the cheesecake.
2. Refrigerate the cheesecake for 4-6 hours to allow the topping to set.

Caramelize the Sugar:

1. When ready to serve, sprinkle sugar evenly over the creme brulee layer.
2. Use a kitchen torch to caramelize the sugar until golden brown.
3. After torching, refrigerate the cheesecake for 1-2 hours to allow it to set again.

Serve:

1. Carefully remove the cheesecake from the springform pan.
2. Optionally, add more blueberry filling on top, once it's cooled, for extra flavor.
3. Slice and enjoy!

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Tips:

• Storage: This cheesecake keeps for up to 5 days in the fridge.
• Make sure to let the cream cheese and eggs come to room temperature before mixing them, so the cheesecake filling mixes smoothly.
• If you don’t have a kitchen torch for the sugar, you can broil the cheesecake in the oven briefly, but be careful not to burn it.