Blueberry Cheesecake

Yumm this recipe really is quite good! Not too sweet, and there is a tartness and light texture from the sour cream and lemon juice. I like this recipe as it’s not as thick as a New York cheesecake, but not gelatin-based or creamy like some no bake cheesecakes. It has minimal flour, just enough to hold its shape but not to create any sandy texture. Some cheesecake tips and tricks:

  1. Do not overbake it! Take it out of the oven while the center is barely set, and let the internal heat continue baking the cake on the counter / with the oven turned off, gently
  2. Some people like the waterbath technique to create more steam and prevent cracks on the surface. I personally am a fan, and it doesn’t take too much effort to wrap foil around the pan and place in a slightly larger pan with around a cup of hot water before going into the oven
  3. It must be set in the fridge at least a few hours (idaelly overnight), and serve chilled! This gets rid of any floury taste (which shouldn’t be there technically), allows an ice cream like mouth-feel, and really lets the sour cream shine.
  4. Use fresh ingredients for the topping! The cheesecake itself is already decadent and uses good quality ingredients. Last thing we want is to skimp and serve with a cheap topping or jam that spoils the farm-fresh feel to this cake!
  5. Lastly the crust is just as important. I like a classic graham cracker crust with cinnamon for this classic cake, but of course feel free to play around with variations! Oats could definitely work as well, especially if you want a ‘healthier’ mouthfeel that may mesh well with the blueberries and remind you of breakfast.

The Best Vanilla Cheesecake recipe from Recipe Rebel is omg so good!! ! used 400ml light sour cream and 100 ml greek yogurt. Baking time was 2.5 hours, and middle is still jiggly when I took it out of the oven, which when cooled, was perfectly soft and creamy.

Blueberry Cheesecake
Makes 1 10 inch cheesecake
Blueberry Cheesecake adapted from The Recipe Rebel

Crust

2 1/2 cups graham cracker crumbs
1/3 cup butter melted
1 tablespoon sugar

Filling

24 oz light cream cheese 3 packages
1 1/2 cups granulated sugar
4 large eggs
4 teaspoons lemon juice
2 teaspoons vanilla extract
a pinch of salt
3 cups light sour cream I used 5% or 0% plain Greek yogurt

Blueberry Topping

Blueberry ~200 g
A few tablespoons sugar

To make Blueberry Cheesecake

Preheat the oven to 325 degrees F and lightly grease a 9″ Springform pan.

In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm no longer moist. When done, reduce the oven heat to 275 degrees F.

Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar, eggs, lemon juice, vanilla and salt and beat on low speed until smooth. Add sour cream and beat on low until combined.
Pour into crust and smooth the top. Bake at 275 degrees F for about 2 hours or until the outer 2 inches are set but the center is still jiggly.

Turn off the oven and let sit in the warm oven for 1 hour. Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely, then remove from the pan and serve.

 

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