- How do You make blueberry cheesecake from scratch?
- Blueberry Cheesecake With Oven
- Blueberry Cheesecake Without Oven
- What Is The Difference Between French Style Cheesecake and Regular Cheesecake?
- Which is Better Bake or No-Bake Cheesecake?
- Which Cheese is Good for Blueberry Cheesecake?
- How to Decorate a Blueberry Cheesecake?
The creamy and soft texture of a blueberry cheesecake is one of many people’s favorite desserts around the world. This food is made from cream cheese, sugar, and eggs, but there are many variants, such as Thai tea cheesecake, strawberry cheesecake, and blueberry cheesecake. It can be a special birthday cake too. This article will talk more about blueberry cheesecake because blueberries have rich benefits for health and beauty.
How do You make blueberry cheesecake from scratch?
Making blueberry cheesecake is not as complicated as imagined. Like cream cheese, butter, margarine, biscuits, yogurt, lemon are very easy to find at the nearest bakery or supermarket. Blueberry and strawberry toppings can also be found easily at supermarkets. But before you start, you need to know some tips for making blueberry cheesecake.
1. Never do the mixing process too long. It causes a lot of cracking on the cake.
2. The baking process that is too hot can also crack the crust (base) and the cheesecake itself. Ideally, the temperature should be set at just 160 ′ Celsius using the au bain-marie technique. The au bain-marie technique is when a pan filled with dough is placed on another baking sheet filled with water as an intermediate heat.
3. Cream cheese that was previously stored in the refrigerator must be removed first to room temperature. Before the cream cheese is mixed with another dough, you have to beat it first. This is to make the cake rise perfectly.
As you know, there are two ways to make blueberry cheesecake. You can use the oven and without the oven. But, don’t worry, I will give you the recipe for both of them.
Blueberry Cheesecake With Oven
- 2 1/3 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup sugar
- 4 8-ounce packages cream cheese, room temperature
- 1 1/2 cups sugar
- 1/4 cup all-purpose flour
- 5 large eggs
- 1 16-ounce container sour cream
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 1/3 cup all-fruit blueberry spread
- 2 6-ounce baskets fresh blueberries or 12-ounce package frozen blueberries, thawed, drained
Make crust :
Position rack in the center of the oven and preheat to 375°F. Wrap outside of a 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in the processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto the bottom and 2 inches up the sides of the prepared pan. Bake until the crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
Make filling :
1. Using an electric mixer, beat cream cheese and sugar in a large bowl until it’s blended. Beat in flour. Add eggs one at a time, beating just until combined. Beat in sour cream, milk, and vanilla. Pour filling into the crust.
2. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come 1 inch up the sides of the pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off the oven; keep the door closed. Let cheesecake stand in oven for 1 hour. Remove cheesecake from the roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
Make topping :
1. Stir blueberry spread in a large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of the cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.
2. Run a small sharp knife around the sides of the cake to loosen. Release pan sides—transfer cake to a platter. Cut into wedges.
Blueberry Cheesecake Without Oven
For the Crust
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 2 cups graham cracker crumbs, finely crushed
For the cheesecake
- 1 1/2 cup powdered sugar
- 11 ounces cream cheese, softened
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1 large container (16 ounces) of Whipped Topping (or Homemade Sweetened Whipped Cream)
For the blueberry topping
- 1 recipe (2 cups) homemade blueberry pie filling
- Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish.
- In a large bowl, beat together the powdered sugar, cream cheese, milk, and vanilla until smooth. Carefully spread on top of the crust, being careful not to break it. Top with the whipped topping or homemade whipped cream.
- Carefully spread on the blueberry pie filling. Chill for at least 6 hours before serving. Store in the refrigerator. Best eaten within a few days.
What Is The Difference Between French Style Cheesecake and Regular Cheesecake?
Apart from regular cheesecake, there is also what is called French cheesecake. Regular cheesecake and french cheesecake have some big differences in texture. Regular cheesecake has a dense texture but looks smoother. A regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture.
French cheesecakes are typically lighter and fluffier than regular cheesecakes because it uses additional whipped egg whites. Neufchatel cheese is the main ingredient used in French cheesecake. This cheesecake has a crisp, buttery crust. The filling is smooth, tangy, and creamy.
Which is Better Bake or No-Bake Cheesecake?
Who loves cheesecake? Hmm… I guess many people love this cake, including you, and that’s why you are here! But did you know? There are two different types of cheesecake; they are baked cheesecake and no-bake cheesecake.
Bake and no-bake cheesecake have a completely different texture. The different result depends on the techniques used. Bake cheesecake is more like a dense custard and velvety. You need a baking technique if you want to make a blueberry cheese pastry. At the same time, no-bake cheesecake is more like a mousse. I recommend you make a blueberry cheese jar with this technique and have a fluffy cake.
Which Cheese is Good for Blueberry Cheesecake?
If you are wondering about the best type of cheese, here are a few types of cheeses used globally to make cheesecake.
1. Cream Cheese
Cream cheese is a soft cheese mostly used in traditional American-style cheesecakes with its rich and creamy texture.
Neufchâtel is a soft cheese that is creamy and slightly crumbly. French cheesecakes are often made with Neufchâtel cheese.
Quark is a cheese product that is made by fermenting milk. It is creamy and a little bit crumbly.
Italian cheesecake is often made with ricotta. Yes, besides being a filling for lasagna, ricotta cheese is used to make cheesecake.
5. Sour Cream
I know, it is not cheese. It is a dairy product made by fermenting cream. It has a creamy texture, smooth, and slight tanginess. Sour cream is sometimes added to the cream cheese base of cheesecake to make it thicker and creamier.
Most people used fresh cheese to make a cheesecake or blueberry cheesecake (typically quark, cream cheese, and ricotta).
How to Decorate a Blueberry Cheesecake?
I will give you a simple trick to decorating blueberry cheesecake here we go!
1. You will need blueberry jam and fresh blueberries
2. Place the blueberry jam in a decorating bottle and squeeze fine lines over the entire cake surface. Then rotate the cake 90 degrees and repeat, so you get a grid pattern.
3. Place the fresh blueberries on the edge of the cake for a real showstopper.