Best blueberry cheesecake recipe – How to make blueberry cheesecake

Will Dickey

Blueberry Cheesecake is the perfect fresh, fruity and early summer dessert. And while there are so many great ways to get blueberries in a cheesecake — from folding whole berries into the filling, to swirling a jam on top before baking, to making a pretty, purple dough with blueberry puree — we kept it simple and followed the sage advice of Ree Drummond: “Make a good, basic cheesecake and top it with sweet fruit and syrup!” Consider your summer blueberry dessert plans made!

What’s the secret to making a good cheesecake?

Cheesecakes are always good, but there are a few important steps in the process that help turn a cheesecake from great to great.

1. Use ingredients at room temperature: It is important to take the cold out of certain ingredients before making the filling. Specifically cream cheese, eggs and sour cream. This allows these ingredients to be blended more easily and come together without lumps.

two. Use a water bath: The steam from the double boiler helps to cook the cheesecake smoothly and prevents it from drying out in a springform pan. This contributes to its moist texture and prevents cracking of the top of the cheesecake as it bakes.

3. Let cool: It is important to let the cheesecake cool to room temperature slowly and completely. First in the oven; then on the bench until reaching room temperature; then in the fridge, preferably overnight. This helps set up the cheesecake for easier slicing.

Does sour cream improve cheesecake?

We would say yes! Sour cream is a key ingredient in this strawberry cheesecake, as well as Ree Drummond’s classic blackberry cheesecake. Not only does it add moisture to the cake, but it also helps smooth out the overall texture of the filling. Sour cream is also commonly added to the cheesecake filling (although check the recipe – it’s not always a 1:1 exchange), but sour cream also offers extra flavor, which helps balance out a sweet fruity frosting of the cheesecake. season.

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Income:

10 – 12


portions

Setup time:

0

hours

30

minutes

Total time:

12

hours

30

minutes

For the crust:

2c.

graham cracker crumbs

1/2 c.

salted butter, melted

For the filling:

4


8 oz. cream cheese packets, at room temperature

1 1/4 c.

granulated sugar

2 tbsp.

all-purpose flour

4


large eggs, room temperature

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  1. For the crust: Preheat the oven to 325°. Wrap heavy-duty aluminum foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.
  2. In a medium bowl, combine the cookie crumbs, butter and sugar. Press on the bottom and 1 inch on the sides of the springform pan. Bake until golden, 10 to 12 minutes. Let cool completely on a wire rack, about 30 minutes.
  3. For the filling: Beat cream cheese on medium speed& until no lumps remain in the bowl of a stand mixer, about 2 minutes. Add the cream, sugar, flour and salt. Beat until the dough is smooth and creamy, about 1 minute. Scrape the sides and bottom of the bowl.
  4. Add the eggs one at a time and beat on low speed until combined after each addition. Continue scraping the sides and bottom of the bowl as needed. Add the vanilla, lemon juice and zest. Fold in the blueberries.
  5. Pour the filling into the removable rim pan and place on a large baking sheet. Place both pans in the oven and quickly pour hot water into the pan so that it rises halfway up the foil-wrapped pan.
  6. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until the cheesecake is set on the sides and just wobbles in the center when the pan is shaken. Turn off the oven and open the door. Leave the cheesecake in the oven for 15 minutes.
  7. Remove the cheesecake from the water bath and carefully remove the foil. Transfer to a wire grid. Let the cheesecake continue to cool to room temperature, about 2 hours. Place in the fridge for at least 8 hours to cool completely.
  8. For the frosting: Combine the blueberries, sugar, lemon juice, and salt in a medium saucepan over medium heat. Cook, stirring often, until some of the blueberries start to break down and the sauce thickens, 12 to 15 minutes. Remove from fire. Cool to room temperature, about 1 hour. Cover and refrigerate until use.
  9. To serve: Run a thin knife along the edge of the pan before removing the sides of the pan. Top the cheesecake with the blueberry mixture before serving.

Sub Nilla Cracker Crumbs or Ritz Cracker Crumbs to spice up the classic graham cracker crust!

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