Blueberry Cheesecake
AuthorPriyanka SivaramakrishnanDifficultyBeginnerSoft, creamy delectable cream cheese filling resting on a buttery graham cracker crust, giving you a bit of sweet, sour, and crunch, all in one bite.
Heat blueberries in a pan with a splash of lemon juice until the berries become soft and mushy.
Squish a couple of them with a back of a spoon. When it starts thickening, remove from heat. Strain the compote and allow it to cool. Keep the crushed fruits aside, you can add it later to the compote.
Preheat the oven to 350F. Smear butter all around a 9-inch spring form pan and set it aside.
Melt the butter and allow it to cool. In a blender, blitz the graham crackers, sugar, and melted butter until well combined.
With the help of a measuring cup, pack it down very well in the spring form pan. Ideally, it should just have a small wall in the side.
Bake the crust for seven minutes. Take it out of the oven and allow it to cool.
Beat the cream cheese and sugar together on medium speed (If you are using a stand mixer, use a paddle attachment,) until it is light, fluffy, and the sugar is well incorporated.
Add the sour cream and vanilla extract and beat well until mixed.
Reduce speed and add the eggs, one at a time, making sure each one is well incorporated before adding the next. Be careful not to mix a lot once you've added the eggs.
Pour the filling onto the cooled crust.
Pour some of the strained compote in a ziploc bag and set it aside. With a toothpick, draw out concentric circles and pipe the liquid blueberry compote in the crevice. Using the toothpick, draw lines from the center, pulling out.
Bake in the oven for 50 minutes, until the cake is almost set. It should ideally have a jiggly center.
Once it is done, switch off the oven, crack the door a little, and leave it in there for an hour to cool. Then cover it up with Saran warp and set it aside in the refrigerator for 4-6 hours (or overnight, if you can.)
Serve chill with more compote, whipped cream, or simply just a lime twirl.
Ingredients
Directions
Heat blueberries in a pan with a splash of lemon juice until the berries become soft and mushy.
Squish a couple of them with a back of a spoon. When it starts thickening, remove from heat. Strain the compote and allow it to cool. Keep the crushed fruits aside, you can add it later to the compote.
Preheat the oven to 350F. Smear butter all around a 9-inch spring form pan and set it aside.
Melt the butter and allow it to cool. In a blender, blitz the graham crackers, sugar, and melted butter until well combined.
With the help of a measuring cup, pack it down very well in the spring form pan. Ideally, it should just have a small wall in the side.
Bake the crust for seven minutes. Take it out of the oven and allow it to cool.
Beat the cream cheese and sugar together on medium speed (If you are using a stand mixer, use a paddle attachment,) until it is light, fluffy, and the sugar is well incorporated.
Add the sour cream and vanilla extract and beat well until mixed.
Reduce speed and add the eggs, one at a time, making sure each one is well incorporated before adding the next. Be careful not to mix a lot once you've added the eggs.
Pour the filling onto the cooled crust.
Pour some of the strained compote in a ziploc bag and set it aside. With a toothpick, draw out concentric circles and pipe the liquid blueberry compote in the crevice. Using the toothpick, draw lines from the center, pulling out.
Bake in the oven for 50 minutes, until the cake is almost set. It should ideally have a jiggly center.
Once it is done, switch off the oven, crack the door a little, and leave it in there for an hour to cool. Then cover it up with Saran warp and set it aside in the refrigerator for 4-6 hours (or overnight, if you can.)
Serve chill with more compote, whipped cream, or simply just a lime twirl.