Do you have a blueberry lover in your life?
Cheesecake is a perfect baking project for a lazy weekend.
Serve it with a nice glass of bubbly or some tea.
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I never use the whipped kind.
Block cream cheese is richer, smoother, and denserall the things you want in a cheesecake.
This results in a grainy cheesecake.
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So save the whipped stuff for your bagels.
Why Soften the Cream Cheese?
Room temperature cream cheese is soft.
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Its easier to whip, smoother, and combines effortlessly with the other ingredients.
No lumps of cream cheese in the filling here!
Fresh vs.
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Frozen Blueberries
Theres a time and place for both in the kitchen.
Frozen berries are best saved for compotes, sauces, and pies.
Blueberries are about84% water.
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When frozen, that water expands, breaking down the cell structure.
As they thaw, the blueberries lose their crispness and become mushy.
They also release their juice, which turns batter into an unsightly greyish-purple color.
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This recipe calls for fresh blueberries in both the batter and the sauce.
Here are some tips on how to prevent it:
Water Bath or No Water Bath?
Do you better bake a cheesecake in a water bath?
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In my opinion, yes.Its the best way to ensure the cheesecake cooks evenly and doesnt crack.
It distributes the heat gently, resulting in an evenly cooked and more attractive-looking cheesecake.
Technically a cheesecake isnt a cake, it is a custard.
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Custards have eggs and eggs require a humid environment with gentle heat to properly cook without drying out.
Without a water bath, your oven is very dry with hot and cold spots throughout.
Enter the water bath.
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Wrap the Pan
Tightly wrap the springform pan in 3 alternating layers of heavy-duty foil.
In the event the foil rips and water gets in, you cansave your soggy cheesecake.
Wanna Change Things Up?
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Victory for this working mom of two!
Just dont spoon the sauce over it until right before serving.
For all you big planners out there, cheesecake keeps well in the freezer for up to 2 months.
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Remove all the air before sealing it tightly.
Freeze for up to 2 months.
To thaw, refrigerate the sauce for 24 hours or leave at room temperature for 6 hours.
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How to Store Leftovers
Refrigerate leftover cheesecake for up to 5 days.
Loosely cover it if the sauce is on top; tightly cover it if not.
Refrigerate the sauce in an airtight container for up to 5 days.
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Have More Cheesecake!
Blueberry Cheesecake
Its okay to use frozen blueberries.
No need to thaw them before adding.
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Add the graham crackers, sugar, and salt into the bowl of a food processor.
Pulse until fine even crumbs form and there are no large pieces of graham crackers visible.
Add the butter and process until combined.
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The crumbs will resemble wet sand and if you pinch some of the mixture, it will stay together.
you’re free to make this in a blender.
Transfer the crumbs into a medium bowl and stir in the melted butter.
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Transfer the crumbs into an 8 x 3-inch round springform pan.
Press them down firmly in an even layer using your fingers or the bottom of a measuring cup.
The crust should not come up the sides of the pan.
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Bake the crust until lightly golden brown around the edges, 20 to 25 minutes.
Set it on a wire rack to cool for about 15 minutes.
Leave the oven on to bake the cheesecake.
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Place the wrapped springform pan in a large roasting pan and set it aside.
Fill a kettle or a large pot with water and cover it with a lid.
Bring it up to a boil over high heat while you prepare the cheesecake filling.
You will use the boiling water to create a hot water bath to bake the cheesecake.
Beat on medium speed until very smooth and creamy, about 5 minutes.
Stop and scrape the sides of the bowl to incorporate any ingredients that may be stuck to the bowl.
it’s possible for you to also mix in a large bowl using a handheld electric mixer.
Reduce the mixer speed to low and slowly add the heavy cream until just incorporated.
Add the eggs, one at a time, until just combined.
Do not overmix the filling once the eggs are added.
Too much air in the filling will cause the cheesecake to crack as it bakes.
Stop mixing it as soon as the eggs are fully incorporated.
Detach the bowl from the stand mixer and add 2 cups blueberries.
Use a rubber spatula to gently fold the blueberries into the filling, being cautious not to crush them.
Use the rubber spatula to scrape the filling over the baked crust.
Place the roasting pan (with the springform pan set inside) into the oven.
Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
A kettle is easier to pour than a pot.
Turn the oven off and kick off the oven door about 1 inch.
it’s possible for you to use a wooden spoon to prop the door open.
Transfer to a wire rack to cool for 30 minutes.
Loosely cover it with a clean kitchen towel and refrigerate it until fully cooled, at least 6 hours.
The cheesecake will firm up and no longer jiggle in the center.
Add 1/3 cup water and bring the sauce to a boil over medium-high heat.
Some of the blueberries will burst.
Cover it with plastic wrap and refrigerate it until chilled, about 1 hour.
Stir in the remaining 2 cups blueberries.
Keep the sauce chilled until ready to serve.
Unclasp and remove the springform.
Its fine to leave the cheesecake on the base of the pan too!
Spoon the blueberry sauce on top.
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