A Very Berry and Balanced Blueberry Cheesecake
This creamy, brilliantly flavored Blueberry Cheesecake is so simple to make with NO water bath! My recipe has blueberries in both the cake and the topping for a bright, yet balanced berry flavor.
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
5 Tablespoons unsalted butter, melted (74g)
Blueberry Cheesecake Filling
24 oz cream cheese softened (use full-fat brick style cream cheese, not the spreadable kind in the tub) (680g)
¾ cup granulated sugar (150g)
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten (room temperature preferred)
2 cups fresh blueberries, washed and dried (311g)
Blueberry Topping
¼ cup granulated sugar (50g)
1 Tablespoon cornstarch
3 cups fresh blueberries, divided (465g)
¼ cup cold water (60ml)
1 Tablespoon lemon juice
1 Tablespoon butter (salted or unsalted is fine)
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9” Springform pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Medium-sized saucepan (Affiliate Link):
Instructions
00:00 Introduction
Crust
00:19 Preheat oven to 325F (160C). In a medium-sized bowl, stir together graham cracker crumbs, granulated sugar, and brown sugar until combined. Stir in melted butter, stirring until all of the graham cracker crumbs are moistened.
00:46 Press graham cracker crumbs evenly into the bottom and up the sides of 9” springform pan (I like to use the bottoms and sides of a glass to do this). Set aside and prepare filling.
Blueberry Cheesecake Filling
01:35 In a large mixing bowl using an electric mixer (or using stand mixer fitted with paddle attachment), stir together cream cheese and sugar on medium-low speed until smooth, creamy, and completely combined (scrape side and bottom of the bowl with a spatula to ensure ingredients are thoroughly combined).
02:22 Stir in sour cream and vanilla extract until combined.
02:38 Add eggs, one at a time, stirring until just combined after each addition.
03:14 Add blueberries and use a spatula to gently fold them into the batter until well distributed. Pour batter evenly into prepared springform pan and bake on 325F (160C) for 45-50 minutes. When finished the center will be slightly jiggly but cheesecake will be mostly set.
04:21 Allow cheesecake to cool at room temperature until no longer warm then transfer to the refrigerator to chill for at least 6 hours (preferably overnight, I do not remove the springform collar until I am ready to serve). 04:34 Blueberry topping can be prepared any time between now to an hour before serving.
Blueberry Topping
04:45 Whisk together sugar and cornstarch in a medium-sized saucepan.
04:58 Add 1 ½ cups (232g) blueberries, water, and lemon juice and stir to combine.
05:15 Turn stovetop to medium/low and stir constantly until blueberries release their juices and are softened and the mixture reaches a jammy consistency.
05:51 Remove from heat and add remaining 1 ½ cups (232g) blueberries and butter and stir until completely combined and butter is melted.
06:10 Transfer to a heatproof container then cover and allow to cool completely in refrigerator.
06:42 Once cheesecake has set, spoon blueberry topping evenly over the top of the cheesecake (if it’s become too firm in the refrigerator, simply stir in a splash of water).
Notes
Storing
Store in the refrigerator, preferably covered, for up to 5 days.
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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World's Best Eggless Cheesecake | Blueberry Cheesecake Recipe | Mother's Day Special
A creamy blueberry cheesecake is a recipe that every baker should have! The buttery base, combined with the creamy cheesecake filling and the sweet and tart blueberry topping is a match made in heaven.
If you're trying to make something special for #MothersDay , then this dessert should definitely be on the list. I'm sure your mom will love all the effort that you put into it.
Written recipe-
Baked cheesecake with eggs-
Ingredients:
Crust
2 + ½ cups (250 grams) crushed biscuits
1/2 cup (113 grams) melted butter (salted)
Filling
1+ 1/2 cup (225 grams) cream cheese, softened
1/2 cup (120 grams) heavy cream
2 tablespoons (15 grams) corn flour
2 teaspoons (15 grams) vanilla
1/2 teaspoon (2 grams) lemon zest
1 cup (306 grams) condensed milk
Topping
2 cups (380 grams) frozen blueberries
1/4 cup (55 grams) sugar
1 tablespoon (14 grams) lemon juice
2 teaspoons (5 grams) corn flour
3 tablespoons (44 grams) water
A main ingredient here is cream cheese. If you can't find cream cheese in your local stores, you can very easily make it at home! Watch my video on How To Make Cream Cheese At Home-
If you don't want to use cream cheese, you can very easily substitute it with hung curd instead.
Another important ingredient is condensed milk. I love using condensed milk in my cheesecakes. You can make condensed milk at home by following this simple recipe:
Homemade Condensed Milk
Ingredients:
2 cups milk
1/2 cup sugar
1/4 tsp baking soda
Process:
In a heavy bottom pan add milk and sugar and bring it to a boil while stirring it constantly.
Cook for atleast 10 minutes or until it reduces to little more than half it’s quantity.
Now lower the flame and add baking soda. Stir it constantly for next 5 to 7 minutes till it becomes slightly thick.
Transfer it in a jar and let it cool down completely.
A perfect baking pan for a cheesecake is a spring form pan. You can find the one I use on this link :
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Honey Maid: How to Make Very Berry Cheesecakes
With this “berry” simple recipe, you can get lots of berries in one delicious bite. #ThisIsWholesome
For more everyday snack recipes, visit
No Bake Blueberry Cheesecake
How to make a No Bake Blueberry Cheesecake? Let's enjoy making this you all my lovelies :)
Here's what you'll need:
Blueberry Compote:
2 cups blueberries (200g) fresh or oven
3 tablespoon sugar (35g)
1/2 cup water (100ml)
2 teaspoon of lemon
Crust:
2 cups digestive biscuits (200g)
1/2 cup melted butter (100g)
Cream Cheese Filling:
300g cream cheese
1/2 cup icing sugar (100g)
1&1/2 cup whipping cream (300g)
2 tablespoon lemon juice (20g)
1/2 cup water (100g)
2 teaspoos gelatin or agar agar
3 tablespoon blueberry compote
Thank you all my lovelies for watching. See you in the next video.xoxo ❤️❤️❤️
Food for the soul:
Hebrews 10:35-36 So do not throw away your confidence; it will be richly rewarded. You need to persevere so that when you have done the will of God, you will receive what He has promised.
How to make no bake mixed berries cheesecake
#nobakecake #nobakecheesecake #lockdownbaking
The ingredients
Cheesecake base
24 cm springform pan
120 gr biscuits
Cheesecake batter
90 gr melted butter
500 gr cream cheese
300 ml whipping cream
3 tbsp sugar
Mixed berries jam/mixture
300 gr frozen mixed berries
2-3 tbsp lemon jiuce
6 tbsp sugar
pinch of salt
Thank you
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