HOW TO MAKE BLUEBERRY CHEESECAKE
This delicious blueberry cheesecake consists of a cheesecake base that is creamy and rich, seasoned with a little amount of lemon zest, and topped with blueberry topping. This is the kind of sweet treat that you'll want to prepare again and over again! Give this blueberry cheesecake a go if you're searching for a comforting treat this week and you're also in the mood for something sweet. It's going to be a classic in no time!
I often start by searching through my collection of cheesecake recipes if I need a sweet dish that can easily satisfy a large number of people. Cheesecake is one of those treats that the vast majority of people appreciate, particularly when it's a cheesecake that's been cooked at home.
One of those cheesecakes that is sure to please a large number of people in this blueberry cheesecake. It's a variation on my classic vanilla cheesecake, and it usually sells out in a flash. In this dish, a tasty blueberry sauce is spread over the top of a traditional graham cracker crust, which is then topped with a luscious cheesecake filling that is smooth and creamy. Since lemon and blueberries are such a delicious flavor combination, I prefer to include some lemon zest in the filling of the pie. Before adding the blueberry topping, you might cover the top of the cheesecake with some lemon curd if you really want to bring out the lemon taste further.
Throughout the years, I've gained the knowledge that cheesecake is one of those things that may be really intimidating for bakers just starting. Yet, contrary to what you may believe, preparing a homemade blueberry cheesecake is really easier than you would imagine.
THE INGREDIENTS LIST:
A medium-sized graham cracker crust.
1 Cup.Of granulated sugar.
Zest one lemon
4 regular Pkgs.Of cream cheese; at room temp.
4 large eggs.
2 Tsp.Of pure vanilla extract.
⅓ Cup.Of heavy cream.
Homemade or store-bought blueberry sauce.
PREPARATION:
Step 1:
Bring the temperature in the oven up to 350 degrees. Start the water bath by bringing a kettle full of water to a boil.
Step 2:
Mix the sugar and the lemon zest together in the bowl of a stand mixer that is equipped with a paddle attachment, or in a large basin using an electric mixer. While doing so, massage the two ingredients together between your hands until the sugar becomes wet and aromatic.
Step 3:
Once the cream cheese has been beaten with the lemon sugar for about two minutes, add it to the bowl. After scraping the sides of the bowl, continue to combine the ingredients for another thirty seconds.
Step 4:
With each egg that is added, scrape down the edges of the bowl and continue adding eggs in this manner until all of the eggs have been added. Repeat the mixing process for another thirty seconds after you have added the last egg and scraped the sides of the bowl. The consistency of the mixture ought to be silky and velvety.
Step 5:
Mix for a further thirty seconds after including the vanilla extract and the heavy cream. Spread the cheesecake filling over the crust that has been made.
Step 6:
Put the cheesecake pan into a bigger pan (I use a roasting pan), and then add boiling water into the larger pan so that it comes up the edges of the cheesecake pan about halfway. Place a sheet of aluminum foil over the pan in a gentle manner; however, do not pull the foil tightly over the pan since we want air to be able to flow below it.
Step 7:
Bake for 55 to 65 minutes, at which point the sides should look to be firm but the middle should still have some jiggle to it. At this point, you should switch off the oven and leave the door of the oven slightly ajar. Please let the cheesecake rest in the oven as it cools for one full hour.
Step 8:
When the first hour has gone, take the cheesecake from the water bath in a gentle manner and set it on a cooling rack so that it may cool entirely.
Step 9:
When the cake has been cooled to room temperature, it should be stored in the refrigerator for at least 8 hours. Add a layer of homemade blueberry sauce to the top of the cheesecake just before serving.
