Blueberry cheesecake
Preppy Kitchen · ♥ 19.7K likes · 805.9K views · 9 min video
Read about cream cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 180 g crushed graham crackers
Crush the graham crackers and put them in a big bowl.
Graham cracker crumb crust
- 2 tbsp sugar
- 70 g melted butter
Mix in two tablespoons of sugar, then drizzle in the melted butter, moving it along for even coverage; it should hold when squeezed with force.
- baking spray
Optionally spritz a nine inch springform pan with baking spray.
Pressing the crust into the springform
Chill the crust in the fridge about half an hour. Set the oven to 325 with one rack at the bottom and one in the middle.
Oven racks and soft cream cheese
- 457 g cream cheese
Soften the cream cheese in the microwave; cold cream cheese will not whip smooth and gives a lumpy cheesecake.
Cream the cream cheese in a stand mixer with the paddle attachment for a minute; air bubbles expand in the oven and crack the cake.
- 150 g granulated sugar
- 3 whole eggs
Add the granulated sugar and mix on medium high about two minutes until creamy and the sugar has dissolved a bit.
- ½ cup sour cream
Mix in the sour cream on low for about a minute, just until combined.
Sour cream, eggs, vanilla and flour
- 1½ tsp vanilla
- 2 tbsp flour
- 1 cup blueberries
Add the vanilla, then sprinkle in the flour so it does not clump, and scrape the bowl down.
Gently fold in one cup of blueberries so they are distributed without breaking up; they bleed into the cake during the bake.
- boiling hot water
Fill a large casserole dish with boiling hot water and put it on the bottom rack of the oven.
Pour the batter into the chilled crust and move the blueberries around so they do not congregate in the centre.
Bake at 325 for about an hour and 15 minutes, until the filling is set, pulls away from the pan a little, and has a slight wobble rather than being liquid.
- 2 cup blueberries
For the topping, reserve half a cup of the two cups of blueberries and put the remaining one and a half cups in a pan with half a cup of sugar and two tablespoons of lemon juice.
- ½ cup sugar
- 2 tbsp lemon juice
Bring to a simmer over medium heat and stir fairly frequently for about eight minutes until syrupy, not burnt.
- 2 tbsp water
- 2 tsp cornstarch
Stir two tablespoons of water with two teaspoons of cornstarch into a slurry, mix it again and pour it into the blueberries; it thickens right away.
Fold in the reserved half cup of blueberries and cook while stirring two minutes, then take off the heat and cool completely.
Once cool, remove the collar from the pan, using an offset spatula and a knife run along the edge to free the cake.
Unmoulding and topping