To say that this blueberry cheesecake is stuffed with blueberries is an understatement! Baked to that elusive, light but rich cream cheesecake filling, topped with blueberries and topped with amazing bubbling blueberry sauce. It's spectacular! A close-up of a slice of cranberry cheesecake sprinkled with a little cranberry sauce.
I know that sometimes the idea of a quick and easy no-bake cheesecake recipe is tempting. The filling is somewhat fluffy but creamy at the same time, rich but not sticky to the palate, so baked cheesecake is the way to go. Add the flavor of cranberry to the lemon cheesecake filling, then OMG, that amazing sparkling cranberry topping… it's a sight that makes an adult cry. (Okay girl. 😂) The picture above the blueberry cheesecake is easy with the blueberry sauce cheesecake. Don't let the number of steps you see below let you down. Although cheesecake is not usually presented as a beginner's recipe, you don't need to be an experienced chef to make my own. I will guide you so that you can be sure that you have it, even if this is your first time. I have written the instructions carefully, it has step-by-step photos and instructional recipe videos. Unlike cakes, you don’t need to worry about sinking and collapsing. So even a cheesecake that does not meet the plan will still be very, very good!
Blueberry Cheesecake Ingredients Here are the 3 parts of this blueberry cheesecake (by the way, this is an explanation of this strawberry cheesecake, just in case) you want to see reader feedback! ! ): Anatomy of a magnificent blueberry cheesecake Cookie crust: I am a tragic cheesecake crust. I like the contrast of the sweet and crunchy crust with the incredible texture of the cream filling. So my cheesecake crust climbs up from both sides, not just at the bottom. But if you want, you can skip both sides; creamy, rich but light fillings, juxtaposed only by baked cheesecake, the result is that it is not disgustingly rich (that is, we can eat More! 🙌🏻); Cranberry sauce-when you pass through the cheesecake, the syrup will slowly drip to the side of the cheesecake… .1. Cheesecake Cookie Dough This is what you need to make cheesecake dough: just ordinary sweet cookies (any kind is fine, there are many options listed in the recipe) and butter (glue). Cheesecake Cracker How To Make Blitz Cheesecake Batter To Make Crumbs is a zipper bag with a rolling pin (very curative), mixed with butter, and then pressed into the cake pan, pressing the crumbs into the pan. Blueberry Cheesecake Biscuit Crust Everyone thinks that the sides of cheesecake biscuit are crispy, but in fact they are very crispy and the cake is firm after cooling. I don't have fairy fingers, and I have never broken it! 2.
Blueberry Cheesecake Filling This is the standard baking cheesecake ingredient included in the cheesecake filling. Blueberries are added as the filling. Blueberry cheesecake cream cheese: You have to use the block, not the cream cheese in the bucket (too soft) ). If you can only apply it, skip the sour cream; blueberries, fresh or frozen, are great here. If you use it frozen, don't defrost it (otherwise it will bleed when you stir and you will end up with a purple cheesecake); sour cream: light the mixture slightly so that it will not be too rich. Just 1/2 cup makes a big difference! Flour-a little bit really helps stabilize the filling and keep it slightly ventilated (not dense, so it will stick to the palate), so it will not collapse in the middle; eggs: make this cheese The key ingredient for cake aeration. No need to beat-the eggs rise naturally during baking (you can see how much the eggs rise in these egg omelette muffins); vanilla: seasoning; lemon zest: because the taste of lemon is perfect for adding a touch of freshness to the cheesecake , Matches naturally with blueberries; and sugar-white to keep the color of the white filling. How to make cheesecake fillings Here is how to make and bake the fillings:
How to bake blueberry cheesecake in the oven-no water bath required! The cheesecake filling is very simple to make-mix everything in a bowl, pour it into the crust, and bake. Tip: Mix until all ingredients are added and the batter is smooth. There is no need to beat the dough to aerate the dough. If the filling is over-mixed and aerated a lot, the cheesecake will become too high in the oven, causing cracks. But this is not a big deal, because the flaws are hidden under the cranberry sauce. No need to worry about water bath to avoid surface cracks. This is only used to correct recipes that are incorrectly filled, baked at the wrong temperature, or baked for too long. Why cool cheesecake in the oven? The cake cools in the oven for two reasons: If the whole cake is cooked. Excessive expansion when passing the oven, causing cracks on the surface; y Keep the cheesecake creamy. The oven is turned off before the cake is completely cooked, and then the cooking is completed in the closed oven. The gradual drop in temperature creates an environment where the cheesecake is cooked but not overcooked. Cranberry Sauce for Cheesecake Here are the ingredients needed for the cranberry ingredients: Cranberry Sauce Ingredients for Cranberry Cheesecake Cranberries-can be frozen or fresh; sugar-creates a syrup-like consistency; vanilla- Flavor; lemon-reduces the sweetness because it goes well with blueberries; and corn flour/cornstarch-thickens the syrup so that when you cut the cake it will slowly drip onto the cake instead of running around. How to make cheesecake cranberry sauce We boil some blueberries with sugar, lemon and vanilla to make a vibrant purple sauce.
Then add corn flour/cornstarch to thicken, and finally add the whole blueberries. Note: This cranberry dipping! The wooden spoon shown is now permanently purple! Cranberry Cheesecake Cranberry Sauce Cranberry Cheesecake Overload Cheesecake Frequently Asked Questions Here are some key cheesecake making tips that may be the reason why you have encountered problems in recipes in the past: Why does my cheesecake do cross? They happen because the cheesecake rises too high. The reason for this may be that the filling has been stirred for too long, so it has been put too much or overcooked. Too much batter = soft batter = cheesecake rises too high = surface cracking Overcooking = cheesecake rises too high = surface cracking But don’t forget! It's okay if your cheesecake cracks because of suffocation! Use sauce! How can I make sure that my cheesecake will not crack on the surface? 3 key tips:
make sure not to over-mix the batter with room temperature ingredients so they will blend faster and follow the beat time instructions of my recipe; cook in a moderate oven, not too hot-if the oven is too hot, the cheesecake will rise Too fast, causing the surface to crack; turn off the oven while the cake is still shaking (partially uncooked), and then leave it in the oven to cool; during this time it will finish cooking. This is how trembling the cheesecake is when you turn off the oven, trembling more than you think! How it is quite swollen, there is even a big depression in the middle. This is not important, because once it cools in the oven, it will sink to a level surface. Do I need to use a water bath to bake cheese potatoes? do not want. Although you will see that many recipes use water bath to ensure that the surface of your cheesecake does not crack, but if you make the correct fillings, it is not necessary, do not beat too much, cook in a moderate oven, do not. Facts Last, when I posted the strawberry cake recipe, I compared water bath and non-water bath cheesecake side by side. As you can see in the photo below, there is no difference in the surface of the two cheesecakes, except that it is much more difficult to put a water bath in the oven!
When I took out the cheesecake from the cake tray, there was a water bath and no water bath! 😩I feel your pain, it was the first time I had a cheesecake disaster! Here's how to take out the cheesecake easily (and safely): Turn the bottom over, cover it with parchment/parchment paper, and fix the sides so that the excess paper sticks out. In doing so, you don't need to lift the cheesecake on the edge of the base, it will slide out immediately. Similarly, grab the protrusion with paper and push the cheesecake out of the paper. Look! The complete cheesecake! Remove the cheesecake from the cake pan. Near a slice of cranberry cheesecake with cranberry sauce. Cut the cake into cranberry pie. Cranberry sauce is optional!
I know I keep talking about how great cranberry sauce is. It certainly adds an extra special touch here, but I only do this when blueberries are ripe, and they are cheap! Because this cheesecake requires 250 grams/8 ounces of blueberry cake (2 Australian baskets) and 375 ml/13 ounces of cake (3 baskets) for the rest of the year, I only use blueberries in the cake and mix Serve with cream. Have you ever complained. "- How does Nagi xWatch make him hungry? Subscribe to my newsletter and follow us on Facebook, Pinterest and Instagram for the latest updates.