Blueberry Cheesecake Recipe
34.3 هزار بار بازدید -
2 ماه پیش
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Learn how to make the
Learn how to make the best blueberry cheesecake in the world. This cheesecake is creamy, light and packed with blueberries.
►Full written recipe: https://www.thecookingfoodie.com/reci...
► Equipment I used in this video: https://www.amazon.com/shop/thecookin...
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Ingredients:
Fort the crust:
250g Digestive biscuits/crackers
90g Butter, melted
1-2 tablespoons Milk
For the cheesecake filling:
4 cups (900g) Cream cheese
1 cup (200g) Sugar
1/4 cup (60ml) Heavy cream
1/2 teaspoon Vanilla bean paste
4 Eggs, large
1 cup (225g) Sour cream
1 1/2 tablespoons Cornstarch
Lemon zest
Pinch Salt
1-2 cups blueberries, fresh or frozen
For the blueberry topping:
250g Blueberries, fresh or frozen
1 tablespoon Cornstarch
1/4 cup (50g) Sugar
Lemon zest from 1 lemon
1 tablespoon Lemon juice
2 tablespoons Water
Directions:
1. Make the crust: Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Preheat oven to 325°F (160°C).
4. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
5. Add the blueberries and give it a light mix. Make sure the blueberries are evenly distributed.
6. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 50-65 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
7. Make the topping: in a small saucepan, combine sugar and cornstarch, mix. Add blueberries, lemon zest, lemon juice and water. Cook over medium heat, stirring constantly, until thickened. Remove from heat and allow to cool slightly.
8. Spread the blueberry sauce over the cheesecake and serve.
►Full written recipe: https://www.thecookingfoodie.com/reci...
► Equipment I used in this video: https://www.amazon.com/shop/thecookin...
►FOLLOW ME:
Instagram: Instagram: thecookingfoodie
Facebook: Facebook: thecookingfoodie
Website: https://www.thecookingfoodie.com/
Ingredients:
Fort the crust:
250g Digestive biscuits/crackers
90g Butter, melted
1-2 tablespoons Milk
For the cheesecake filling:
4 cups (900g) Cream cheese
1 cup (200g) Sugar
1/4 cup (60ml) Heavy cream
1/2 teaspoon Vanilla bean paste
4 Eggs, large
1 cup (225g) Sour cream
1 1/2 tablespoons Cornstarch
Lemon zest
Pinch Salt
1-2 cups blueberries, fresh or frozen
For the blueberry topping:
250g Blueberries, fresh or frozen
1 tablespoon Cornstarch
1/4 cup (50g) Sugar
Lemon zest from 1 lemon
1 tablespoon Lemon juice
2 tablespoons Water
Directions:
1. Make the crust: Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. Preheat oven to 325°F (160°C).
4. Make the filling: In a large bowl beat cream cheese and sugar until smooth. Add eggs, one at the time, beating to combine after each addition. Do not over beat. Add vanilla extract, sour cream, heavy cream, salt and beat until smooth. Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
5. Add the blueberries and give it a light mix. Make sure the blueberries are evenly distributed.
6. Bake the cheesecake: Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust, place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake for 50-65 minutes or until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
7. Make the topping: in a small saucepan, combine sugar and cornstarch, mix. Add blueberries, lemon zest, lemon juice and water. Cook over medium heat, stirring constantly, until thickened. Remove from heat and allow to cool slightly.
8. Spread the blueberry sauce over the cheesecake and serve.
2 ماه پیش
در تاریخ 1403/03/03 منتشر شده
است.
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