BLUEBERRY CHEESECAKE - CASS'S
My senior year in High School, in my Audio Visual Class...I demonstrated making this Cheesecake and received an A+ on demonstration plus the Cheesecake itself... I made it for Easter and it was gone before pictures, so here it is, for those asking... I originally called it my loaded Blueberry & Lemon Zested Cheesecake. Then,...
Provided by Cassie *
Categories Other Desserts
Time 1h10m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 350 degree F. Make Crust: Mix all together in a bowl. Pour into a 9 inch spring form pan. I use my fingers first; spreading out crumbs, making sure there will be an even amount for the bottom and spreading excess towards the edges of pan. I then use a measuring cup to pat down on bottom first, them crumbs pushed towards edges are pressed evenly against the sides. It's now ready to bake.
- 2. Bake in preheated oven for 5 - 8 minutes or until top of edges starts lightly browning. Set aside to cool, while making filling. Lower oven temperature to 325 degree F.
- 3. In my kitchen aid stand mixer I cream the cream cheese and sugar, about 2 minutes, on medium speed.
- 4. Now, add flour and salt, mix another minute, or until blended well. Scrape down sides and bottom to get all of the cream cheese incorporated.
- 5. I change my beater to the whisk attachment, you don't have to, I just like how it whips the filling nice and fluffy. Add eggs one at a time, blending well after each addition. (on medium to med high speed.) Make sure to scrape down sides and bottom with a spatula. Now, blend in the sour cream, vanilla and zest, until well incorporated.
- 6. Carefully fold in the blueberries.
- 7. Pour evenly into the crust, smooth top and place on a sheet pan, then in a 325 Degree oven for about 50 minutes. The center should still be a bit jiggly. Open oven door and turn off oven. Let the cake remain for another 20 minutes.
- 8. Remove and continue to cool on counter. After cool, refrigerate for up 5 - 6 hours. If using glaze you can make it now, and then chill, until ready to serve. I sometimes decorate the edges of cake with fresh whipped cream.
- 9. Glaze: Place the blueberries in a small saucepan. In a small bowl mix together the sugar and cornstarch. Sprinkle over the blueberries, add water and stir over medium heat until mixture thickens and becomes clear. Stir in lemon zest and set aside to cool.
- 10. When ready to cut cheesecake, spoon over individual pieces or cover the cheesecake with this delicious glaze. Enjoy!
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Maya Tamang
[email protected]This cheesecake is a must-try for any cheesecake lover!
Lakmal Priyadarashana
[email protected]This cheesecake is a delicious and impressive dessert.
Chiara Johnson
[email protected]This cheesecake is easy to make and always a crowd-pleaser.
Abir Khin
[email protected]I highly recommend this cheesecake recipe.
MJ T
[email protected]This cheesecake is the perfect dessert for any occasion.
Teachar Nagina
[email protected]This cheesecake is a must-try for any cheesecake lover.
Rehman Virk
[email protected]I would definitely make this cheesecake again.
Odion Mary
[email protected]Overall, this cheesecake was a winner! The crust was buttery and flavorful, the cheesecake filling was creamy and smooth, and the blueberry topping was the perfect finishing touch.
Farrah Muehlman
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good. The blueberry topping was a nice touch.
Rafay Rajput
[email protected]This cheesecake was easy to make and turned out great! The crust was flaky and the cheesecake filling was creamy and smooth. The blueberry topping added a nice burst of flavor.
Charlie Damelio
[email protected]This cheesecake was delicious! The crust was the perfect balance of sweet and salty, and the cheesecake filling was creamy and smooth. The blueberry topping was the perfect finishing touch.
kami popit
[email protected]This cheesecake was a bit too sweet for my taste, but my family loved it. The crust was a little dry, but the blueberry filling was delicious.
Rami Ror
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The blueberry filling is my favorite part, it's so sweet and tangy. The cheesecake itself is also very creamy and smooth.
Dinsmore Durrant
[email protected]This cheesecake was easy to make and turned out delicious! The crust was graham cracker, which I love, and the cheesecake filling was creamy and smooth. The blueberry topping was the perfect finishing touch.
Arslan bhatii
[email protected]I made this cheesecake for my family and they loved it! The crust was buttery and flaky, and the cheesecake filling was perfectly creamy and tangy. The blueberry topping added a nice touch of sweetness and color.
Apu Kumar
[email protected]This cheesecake was a hit at my party! The blueberry filling was sweet and tangy, and the cheesecake itself was creamy and smooth. I will definitely be making this again.