Blueberry Cheesecake
 |
| "Blueberry cheesecake" |
The surface on this
Velvety New York Style Cheesecake is incredibly smooth and the semi-tart
blueberry garnish is an ideal pair! It's easy to make and hard to mess up. This
method was enlivened by Ina Garten's Cheesecake. I truly want to believe that
you check it out!
CHEESCAKE CRUST
INGREDIENTS:
►1 ½ cups graham cracker
crumbs
►6 Tbsp (3/4 stick)
melted, unsalted butter
►1 Tbsp sugar
BLUEBERRY CHEESECAKE
INGREDIENTS:
►2 ½ lb cream cheese (5
blocks - 8oz each) at room temperature
►1 ½ cups sugar
►¼ cup sour cream
►7 whole large eggs (at
room temp)
►1 ½ tsp vanilla extract
BLUEBERRY SAUCE/TOPPING INGREDIENTS:
►4 cups frozen
blueberries
►2 tsp cornstarch
►¼ cup of water
►1 Tbsp lemon juice
►2 Tbsp sugar
Today we're going to make
a basic cheesecake, this is by no means basic. This cheesecake is super
impressive, it has some height and is of a New York style cheesecake. It's delicious
and is quite easy to make. I think you'll be surprised with the remarkable
results.
So, let's go over the ingredients quickly. You're going to need about a cup and a half of graham cracker crumbs or any non-cream biscuit crumbs of your choice. You're going to need six tablespoons of unsalted butter. One tablespoon of regular sugar. Five-eight-ounce blocks of cream cheese, at room temperature, very important, to get those five sticks of cream cheese at room temp: seven large eggs at room temperature likewise. A cup and a half of white sugar. A fourth of a cup of sour cream. A teaspoon and a half of vanilla extract.
Alright, first things first. Preheat the oven to 350 degrees Fahrenheit. Then get started on melting your butter. So, I have butter nice and melted. And measure out your graham cracker crumbs, cup and a half. And your tablespoon of sugar. So go ahead and pour the graham cracker crumbs right into that butter and add the sugar. And we're just going to mix it together, until all the graham crackers are moistened.
So, what we're going to do next, is transfer that to a spring form pan. This looks like a nine-inch spring form pan, you see it has that tall wall, and the base comes out, which is great for serving the cheesecake. I wouldn't recommend any other kind of pan besides this one.
So just transfer your crumbs into the bottom of your spring form mold and even them out at the bottom. Now this part doesn't have to be perfect. You just want them to be even. And when you're putting in the graham crackers, try and let them go up the wall, just a little bit, to make sure that we seal the edges, so the cream cheese is not seeping through the bottom.
And we're going to place it right in the oven, for eight minutes at 350.
Alright, the crust is ready and it's perfect. So, you want to let that cool down to room temperature. And in the meantime, heat up your oven to 450, and get started on your cream cheese filling.
We're going to start with our five sticks of softened cream cheese. Now, again, super important that this is at room temperature, because if it's not, you can have clumps in your cheesecake, and we don't want clumps in our cheesecake.
So put those in, and then add your cup and a half of granulated sugar. And you're going to mix that together, on about medium high speed for five minutes, or until it's nice and fluffy. Simultaneously, scrape down the bowl so you don't get chunks of cream cheese. Make sure there are no clumps. Okay and turn it back up to finish off rest of the five minutes beating. Later, you can see how nice and fluffy that cream cheese is.
We're going to buzz it down to medium speed, and add your eggs one at a time, until they're nicely incorporated. And it's a good idea to go ahead and scrape down the bowl right now too, just so you don't get any lumps of cream cheese on the sides. It's all well incorporated. Now we're going to hit it down to low speed and add fourth of a cup of sour cream, and vanilla essence. Keep mixing until it's well blended.
We're ready to transfer the filling into the crust. It tastes yum, check that out.
So velvety smooth. It's huge. Look at this, it's fills up this whole pan. Smooth out the top with a spatula, and then you're going to bake at 450 for 15 minutes, then turn down your heat to 225, and bake for another hour and five minutes.
Now also super important, do not open your oven while it's in there, otherwise it's more likely to form the cracks on the top.
Now this one, sometimes it still forms a little crack. But that's perfectly fine, because we have a blueberry topping coming, that's just fantastic.
Once the cheesecake comes out of the oven, it's going to be tall. Maybe half an inch, sometimes an inch above the rim. Which is what it's supposed to do. And then as it cools, it sinks back down.
Just take it out of the oven when it's done, let it cool to room temperature in the refrigerator. Let it cool down all the way.
So, now we are going to take your knife and run it around the edges of the cheesecake. Just to loosen it from the pan. Just run it around the edge and then you can release the sides of your spring form mold. Take a thin edge spatula so, and just slide it under the base of the cheesecake.
You can just serve it right on the base of the spring form mold, and that's perfectly cool. So, push it through along the edges, and then once you're done doing that, you can transfer it to a cake platter. Now be very careful, because the base of this, the cookie crust is very slippery. And when I made this for Thanksgiving dinner, I have a disaster story.
So just be careful, because this thing is kind of slippery. And what I love about the topping on this, is the border kind of create a bowl for that blueberry topping that we're going to make.
So, let's go over the ingredients quickly. You're going to need about a cup and a half of graham cracker crumbs or any non-cream biscuit crumbs of your choice. You're going to need six tablespoons of unsalted butter. One tablespoon of regular sugar. Five-eight-ounce blocks of cream cheese, at room temperature, very important, to get those five sticks of cream cheese at room temp: seven large eggs at room temperature likewise. A cup and a half of white sugar. A fourth of a cup of sour cream. A teaspoon and a half of vanilla extract.
Alright, first things first. Preheat the oven to 350 degrees Fahrenheit. Then get started on melting your butter. So, I have butter nice and melted. And measure out your graham cracker crumbs, cup and a half. And your tablespoon of sugar. So go ahead and pour the graham cracker crumbs right into that butter and add the sugar. And we're just going to mix it together, until all the graham crackers are moistened.
So, what we're going to do next, is transfer that to a spring form pan. This looks like a nine-inch spring form pan, you see it has that tall wall, and the base comes out, which is great for serving the cheesecake. I wouldn't recommend any other kind of pan besides this one.
So just transfer your crumbs into the bottom of your spring form mold and even them out at the bottom. Now this part doesn't have to be perfect. You just want them to be even. And when you're putting in the graham crackers, try and let them go up the wall, just a little bit, to make sure that we seal the edges, so the cream cheese is not seeping through the bottom.
And we're going to place it right in the oven, for eight minutes at 350.
Alright, the crust is ready and it's perfect. So, you want to let that cool down to room temperature. And in the meantime, heat up your oven to 450, and get started on your cream cheese filling.
We're going to start with our five sticks of softened cream cheese. Now, again, super important that this is at room temperature, because if it's not, you can have clumps in your cheesecake, and we don't want clumps in our cheesecake.
So put those in, and then add your cup and a half of granulated sugar. And you're going to mix that together, on about medium high speed for five minutes, or until it's nice and fluffy. Simultaneously, scrape down the bowl so you don't get chunks of cream cheese. Make sure there are no clumps. Okay and turn it back up to finish off rest of the five minutes beating. Later, you can see how nice and fluffy that cream cheese is.
We're going to buzz it down to medium speed, and add your eggs one at a time, until they're nicely incorporated. And it's a good idea to go ahead and scrape down the bowl right now too, just so you don't get any lumps of cream cheese on the sides. It's all well incorporated. Now we're going to hit it down to low speed and add fourth of a cup of sour cream, and vanilla essence. Keep mixing until it's well blended.
We're ready to transfer the filling into the crust. It tastes yum, check that out.
So velvety smooth. It's huge. Look at this, it's fills up this whole pan. Smooth out the top with a spatula, and then you're going to bake at 450 for 15 minutes, then turn down your heat to 225, and bake for another hour and five minutes.
Now also super important, do not open your oven while it's in there, otherwise it's more likely to form the cracks on the top.
Now this one, sometimes it still forms a little crack. But that's perfectly fine, because we have a blueberry topping coming, that's just fantastic.
Once the cheesecake comes out of the oven, it's going to be tall. Maybe half an inch, sometimes an inch above the rim. Which is what it's supposed to do. And then as it cools, it sinks back down.
Just take it out of the oven when it's done, let it cool to room temperature in the refrigerator. Let it cool down all the way.
So, now we are going to take your knife and run it around the edges of the cheesecake. Just to loosen it from the pan. Just run it around the edge and then you can release the sides of your spring form mold. Take a thin edge spatula so, and just slide it under the base of the cheesecake.
You can just serve it right on the base of the spring form mold, and that's perfectly cool. So, push it through along the edges, and then once you're done doing that, you can transfer it to a cake platter. Now be very careful, because the base of this, the cookie crust is very slippery. And when I made this for Thanksgiving dinner, I have a disaster story.
So just be careful, because this thing is kind of slippery. And what I love about the topping on this, is the border kind of create a bowl for that blueberry topping that we're going to make.
Blueberry
Topping:
- So, let's get working on that real quick.
- It's fast and it's easy you guys. You're going to love this. So, we start out with one fourth of a cup of water. Cold water. Two tablespoons of sugar, Two teaspoons of corn starch, a tablespoon of lemon juice and you're just going to whisk that together.
- You want to do this cold, not on the heat, because if you do it on the heat, that corn starch before it's mixed into the water well, it'll start to turn jelly-like, and then you get chunks in your sauce. You don't want that. Alright, mix that together. Put that on the heat, over a medium heat.
- You will see it starting to thicken. Let's go ahead and add in the four cups of frozen blueberries. Alright, and once those are in, you want to just continue to mix it, until you see a light bubbling. You want it to get hot, but you don't want it to boil, because if you boil blueberries, they kind of turn into mush, and we want these to keep their form. Alright, that blueberry topping is done. And it's perfect. And you know, this is great, not just for cheesecake, but you can put this on pancakes or waffles. It's delicious. Alright, now the important part, the taste test. So, we're cutting big slices here. And there's two ways to serve this. You can, especially if you have cracks on the top, which this one doesn't, it's perfect, but you can put the blueberries on top, and just make a topping out of it, or you can serve individual slices of cheesecake, on the plate, and then top each slice with some blueberry sauce. And that's the way I like to do it. This is delicious. I hope you guys love this recipe.
- It's a family favorite.
5 Comments
perfect recipe just loved it
ReplyDeleteMy family asked me today to bake some sort of cake and i was looking for recipes on google and i found this recipe of yours i took risk but my family loved it i hope i can see more from your website please always keep posting thank you for such lovely recipes
ReplyDeleteThank you for visiting us and liking our content, you can send us the feedback with your comments and photos on our social accounts we would love to share your experience. Visit us again.
DeleteI love the way you explain it and you provide perfect measure of ingredients that makes cake perfect loved your recipes ��
ReplyDeleteLove from Bangladesh
Thank you for visiting us and liking our content, you can send us the feedback with your comments and photos on our social accounts we would love to share your experience. Visit us again.
Delete