Blueberry Cheesecake - Recipe One

I promised to share this recipe with you a few days ago and then got so busy with my kids and cakes. Sorry.

I made this for our New Year celebration and it was the best dessert to start the year with. I love blueberries and you know how much I love cheese cakes.

Doesn't that look delicious? Blueberries and cheesecakes are a perfect match. I can't think of a better dessert when I have blueberries around.. Just bliss.

 Serves 10

Here's what you will need.

9" spring form cake tin

For the Crust:
200 grams digestive biscuits
100 grams butter
1 tbsp sugar

For the filling
250 grams Mascarpone cheese
200 grams Cream cheese ( you can use Mascarpone or any of your choice)
1/2 cup sour cream
100 grams or 1/2 cup white granulated sugar
2 tbsp corn flour
3 large eggs
1/2 cup Blueberries
3 tbsp Blueberries juices (optional)
2 tbsp lemon juice
2 tsp vanilla extract

For the topping
Option 1 - (if using frozen blueberries)

400 grams Blueberries (fresh or frozen) ( I used only 300 grams)
1/4 cup sugar
1 tbsp gelatin

Opton 2 -  (if using fresh blueberries)
300 grams Blueberries
200 ml whipping Cream + 2 tbsp sugar
1 tbsp powder sugar for dusting


Method:
Important: Have all your ingredients ready at room temperature.
Pre-heat the oven at 170C/340F

Prepare the pan - 
Wrap the outside of your spring form pan in foil so no water will enter the cheesecake while baking.
I have lined my inside with parchment paper because I want to serve it on a  platter instead of serving it from this base.

Prepare the crust -
Here is am using the homemade biscuit crust which I will share with you in another post.
I use to always forget to buy my digestive biscuits and had to make my own. Eventually ended up becoming my standard homemade crust for all cheese cakes.

For the above ingredients the method is simple  
Crush the biscuits in a zip lock bag
Pour melted butter, sit to combine.
Pour over your spring form pan, use the back of your spoon to press into the pan and let chill in the fridge while you prepare the filling.

Prepare the filling.

Ideally you could put all the filling ingredients in a mixer and blend until combine. However to ensure that there are no lumps I take the extra step and cream first the two cheeses, sour cream and sugar.

 Then add the corn flour and vanilla and lemon juice.

Next add the eggs one at a time.

Here's the batter ready.

Before you pour the batter into the biscuit base, Add the 1/2 cup blueberries. I prefer that the blueberries sit on the bottom of the cheese cake.
However, if you want them scattered into the batter. Just dust them with a tablespoon of flour and stir them into the batter.

Spoon the three tablespoons of blueberry juices over to get a marbled effect. 
Place in a baking tray on the center rack in the preheated oven.
Add 1 cup of hot water to the baking pan outside the cheese cake pan and let bake for about 40 minutes or until set but still wobbly in the center.

My cheesecake today has a bubble in it!. I think my oven was still hot from the cake I baked before this at 190C (Oops). I guess I did not wait long enough for it to cool to 170C.

But as you can see no crack. Crack in cheese cakes usually mean that you have oven beaten your batter incorporating too much air in it.

Chill in the fridge for at least an hour or two before you make the topping.

Make the topping :

Option 2: Just whip the cream with sugar until peaks, spread or pipe around cheese cake edges, spread the blue berries in the center. Dust with powder sugar. Done!

Option 1
Add blueberries in a sauce pan with the sugar and any juices.
Soak the gelatin in 3 tbsp of cold water.

Heat the blueberries on medium heat until the sugar is dissolved.
Mean while dissolved the gelatine in the microwave for 30 secs until liquid.

Add the gelatin to the blueberry mixture. Stir to combine

Pour over cheese cake and let chill in the fridge for a couple of hours or over night to set.

 To remove the cheese cake, just run a knife thru the edges of the cake pan. Release the spring and un-mold the cake.

And here is the close up of the cheesecake as soon as it was un-molded. 

and another

 
A long post! Well, that's why it took me a while to get to it. You know how I like to write little details that take forever.
Well, I do hope you try this recipe. I absolutely love it.


Thanks for stopping by.