I love cheesecake and I love blueberry. So here's how to make a blueberry cheesecake! :D
*This makes an 8-inch sized cheesecake.
c = cup oz = ounces tbsp = tablespoons
Graham Crust 1c + 3/4c graham cracker crumbs 1/4c sugar 1/3c melted butter
-Combine graham crumbs and sugar. -Add in butter until the mixture is all crumbly like wet sand. -Refrigerate crumbly mixture for at least 10 minutes so the butter hardens a bit. -Take out of fridge and press on your pan. Make sure to have it rise over the sides so the cheesecake doesn't stick to the pan. -Bake for 10 minutes using bath method so the tips of the crust don't bake quicker. -Take out, let it cool in the fridge while you make the cheesecake mixture.
*Par-baking the crust avoids the "crust under the cheesecake didn't really cook and is just really moist" scenario.
Cheesecake 16oz cream cheese (two 8-oz packs---the brick packs ones) 2/3c sugar 2 eggs 2 tbsp lemon juice (just squeeze out one lemon) 10 tbsp heavy cream (just a bit over half a cup)
-Preheat oven to 300°F/150°C -Cream cheese should be at room temperature/softened. -Cream the sugar and cream cheese until soft. If you have an electric mixer, it's usually on speed 2. -Add eggs one at a time on speed 1. -Add lemon juice, then keep mixing on speed 1. -Add cream, then keep mixing on speed 1. -Keep mixing until mixture is satiny soft. Lumps make the cheesecake lumpy and no one wants lumpy cheesecake. We want cream ones, yes? -Take out the par-baked graham crust. Pour the cheesecake mixture on the crust. Use a spatula/spoon to carefully even out the cream. -Bake for 55-60 mins using the bath method. To do the bath method, get a bigger pan with at least 1.5 inch deep sides. Put your cheesecake pan on the bigger pan and plop it in the oven. Pour some water on the bigger pan until the water reaches around half an inch on the sides. -When the cheesecake's middle isn't jiggly anymore, turn off the oven. Take out the cheesecake and remove from the water pan and let it cool for 40 minutes away from the moisture. -Refrigerate it.
Blueberry topping 2c blueberries 1c extra blueberries 1/2c water 1/4c sugar 3tbs cornstarch
-Combine everything (except the extra blueberries) in a small, rather-deep, pan. -Heat it on medium heat. -Mash the berries using a fork or a potato masher. -Keep stirring until the mixture thickens and darkens in color (like the color of blueberry syrup!) -You can thin out the mixture by adding a bit more water. -Once it's in your desired consistency, turn off the heat and strain it. -Once strained, mix in the extra blueberries. -Put this mixture on top of the cheesecake once the cheesecake has cooled.
