How to make Blueberry Cheesecake
Blueberry Cheesecake: A great dessert that’s easy to make. This blueberry cheesecake is a delicious dessert that combines the rich creaminess of cheesecake with the sweet and nutty flavor of blueberries. The cheesecake filling is smooth and velvety, resting on top of a butter cookie crust. The blueberries are spread evenly over the cream cheesecake, creating a splash of color. Blueberries are coated with sweet and buttery crunchy oatmeal, adding a delightful crunch and golden hue to desserts.
Ingredient
Makes about 12 servings
For the crust
7 oz (200g) digestive biscuits or graham crackers
2 tablespoons (30g) sugar
1/4 cup (60g) unsalted butter, melted
blueberry filling
2 cups (300g) fresh blueberries
2 tablespoons (30ml) lemon juice
2 tablespoons (30g) sugar
1/4 cup (30g) all-purpose flour
crispy toppings
1/2 cup (50g) oats
1/2 cup (65g) flour
1/4 cup (60g) butter, melted
1/3 cup (70g) sugar
Cream cheese filling
25 oz (700g) cream cheese, room temperature
1/2 cup (100g) sugar
1/2 teaspoon (2g) salt
lemon peel from 2 lemons
1 teaspoon (5g) vanilla extract
3 large eggs, room temperature
2/3 cup (160g) sour cream
Instruct
PREPARATION:
Preheat oven to 160°C/320°F (140°C fan). Place the tray in the center of the oven.
Line-inverted base: Take a 20cm/8″ springform cake pan. Turn the base UP-DOWN (Note 4), lightly butter then press onto a square piece of parchment/baking paper. Then clip onto the pan. spring form – excess paper will stick out, see image in article and video.
Side line: Butter and line the side of the pan.
CHEESECAKE BACK BASIS:
Break the cookies by hand and put them in a food processor.
Blitz until crumbs are smooth. Add butter, beat quickly until dispersed and it resembles wet sand. (Note 5)
Pour into the prepared cake box. Use a spatula to roughly spread it over the base and onto the walls.
Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs against the wall most of the edges and flatten the base.
POUR UNTIL IT’S FULL:
Cream cheese: Use a stand mixer (with stirrer) or hand mixer to beat cream cheese until smooth, no more than 20 seconds on speed 4. (You should not aerate the cheesecake filling. too much as it will cause cracking when baking)
Add flour, beat for 5 seconds at speed 4 until combined.
Add vanilla, sour cream, sugar, and lemon zest. Beat until just combined (max 10 seconds, speed 4).
Eggs: Add eggs one at a time – beat 5 seconds at speed 4 between each. After the last egg, beat as needed until the dough is smooth – but stop beating as soon as it is smooth.
Blueberries: Stir the blueberries with a rubber spatula. Pour into the prepared crust.
Bake: Bake for 70 minutes. The upper surface should be slightly swollen, very pale yellow-brown, uncracked and almost completely flat. It will shake slightly when you shake the pan gently, watch video at 1 min 23 sec (set in next step).
Cooling: Cool the cake in the oven with the door open about 20 cm/8″ for about 2 hours (Note 6), then refrigerate for 4 hours + in the mold or overnight. The cake will sink and surface. plane.
Remove: Remove the sides of the spring-loaded pan. Use the protruding paper to slide the cheesecake off the base. Then slide the cheesecake out of the paper.
BLUEberry gravy FOR CHEESE CAKE:
Place 1 cup of blueberries (125g/4oz), vanilla, sugar, and lime juice in a saucepan. Stir well then simmer over medium heat. Simmer for 7 minutes until the blueberries burst.
Mix the cornstarch and water, then stir well – the dough will thicken quickly.
Stir in remaining blueberries. Sauce should be syrupy – remove from heat and let cool. Will thicken as it cools.
Once cooled, stir well. Adjust the consistency of 1/2 teaspoon of water at a time to create the perfect “leak out” consistency (see video, Note 7) – be careful, don’t let the water run out!
Spoon over the cheesecake so it’s completely covered – you’ll probably have 1/2 cup of the sauce left, which is great for makeup. Refrigerate 2 hours+.
Slice and serve!
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