You don’t need to fuss with a water bath to prevent surface cracks. Not a big deal though because flaws get hidden under the Blueberry Sauce! ![]() If the filling is beaten too much and becomes very aerated, then the cheesecake might rise a lot in the oven which will cause cracks. TIP: Only mix until each ingredient is incorporated and the batter is smooth. The cheesecake filling is very straightforward to make – everything just gets mixed in a bowl, poured into the crust then baked. Here’s how the filling is made and baked: Sugar – white, to keep the colour of the filling white. Lemon zest – because the flavour of lemon is terrific to bring a touch of freshness to cheesecakes, and is a natural pairing with blueberries and You don’t need to whip it – eggs just naturally rise when baked (you can see in these Egg Frittata Muffins how much egg rises) Just 1/2 cup makes such a difference!įlour – just a tiny bit really helps stabilise the filling to keep it slightly aerated (rather than dense so it sticks to the roof of your mouth) and so it doesn’t collapse in the middle Įggs – the key ingredient that gives this cheesecake aeration. Sour cream – lightens up the mixture a touch so it’s not ridiculously rich. If using frozen, do not thaw it (otherwise it bleeds when you stir it in and you’ll end up with a purple cheesecake!) ![]() If you can only get spreadable, just skip the sour cream īlueberries – fresh or frozen is fine here. Standard baked cheesecake ingredients, with the addition of blueberries.Ĭream cheese – must use block, not the spreadable cream cheese in tubs (too soft). Here’s what goes in the cheesecake filling. I don’t have fairy fingers – and I’ve never destroyed one! TOP TIP: Make quick work of the crust by using something round with a flat base and straight walls to press the crumbs into the pan.Įverybody thinks cheesecake biscuit walls are really fragile – but they are actually rather sturdy once the cake is cooled. Here’s what you need for the cheesecake crust – just plain sweet crackers (any type will do – loads of options listed in the recipe) and butter (the glue).īlitz to make crumbs (or bash a ziplock bag with a rolling pin – very therapeutic), mix with butter then press into the cake pan. The creamy rich-yet-light filling – a juxtaposition you can only achieve with baked cheesecakes, the consequence of which is that it’s not sickeningly rich (ie we can eat more! □□) īlueberry sauce topping – with a syrup that drips slowly down the side of the cheesecake as you plough your way through it…. But you can skip the sides if you prefer So my cheesecake crusts go up the sides, rather than just being on the base. I just love the texture contrast of the sweet crunchy crust with that insanely creamy filling. The biscuit crust – I’m a cheesecake crust tragic. Here are the 3 parts to this Blueberry Cheesecake (which, by the way, is a rendition of this Strawberry Cheesecake, in case you’d like to browse reader feedback!): So even a cheesecake that doesn’t go quite to plan is still going to be very, very good! ![]() I’ve written the instructions out carefully, you’ve got step photos AND an instructional recipe video.Īnd unlike cakes, you don’t need to worry about sinking and collapsing. I’ll walk you through it so you can have confidence that you’ve got this, even if you’re a first timer. While cheesecakes aren’t usually pitched as a recipe for beginners, you don’t need to be an experienced cook to make mine. □)ĭon’t let the number of steps you see visualised below daunt you. ![]() I know sometimes the thought of a quick ‘n easy no-bake cheesecake recipe is enticing.īut if you want to make cheesecake the way it’s intended to be, with a filling that’s somehow fluffy but creamy at the same time, rich but not so dense that it sticks to the roof of your mouth, then a baked cheesecake is the way to go.Īdd pops of blueberry littered throughout that lemony cheesecake filling, then OMG that insane glistening blueberry topping …. To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It’s magnificent!
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