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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Favour Udoma
[email protected]This cheesecake is a keeper! It's so easy to make and it always turns out perfect. I love that I can use fresh or frozen blueberries, depending on what I have on hand.
luka vrljanovic
[email protected]This cheesecake is the best I've ever had. It's so creamy and delicious, and the blueberry sauce is the perfect topping. I will definitely be making this again and again.
Armand
[email protected]The cheesecake was a bit too difficult to make. I would recommend finding an easier recipe next time.
QUEEN NAKIMULI
[email protected]The cheesecake was a bit too time-consuming to make. I would recommend finding a quicker recipe next time.
Umair raj poot
[email protected]The cheesecake was a bit too expensive to make. I would recommend finding a cheaper recipe next time.
Edith Bethea
[email protected]The cheesecake was a bit too bland. I would recommend adding more flavoring to the cheesecake filling next time.
Marquis da pug
[email protected]The cheesecake crust was a bit too crumbly. I would recommend using a different recipe for the crust next time.
Limbu God
[email protected]The cheesecake filling was a bit grainy. I would recommend using a higher quality cream cheese next time.
Brian Lingo
[email protected]The cheesecake was a bit too dense for my taste. I would recommend using a lighter cream cheese next time.
Ogu Ben and Dave
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I would recommend using less sugar in the cheesecake filling next time.
Sima Stha
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The blueberry sauce was the perfect complement to the creamy cheesecake filling.
Adam Andrews
[email protected]This cheesecake is so good! The crust is flaky and the blueberry sauce is tart and sweet. I will definitely be making this again.
tc Sowrov
[email protected]I followed the recipe exactly and the cheesecake turned out perfect. It was the perfect dessert for my dinner party.
Jazmin Moreno
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it. It's so rich and creamy, and the blueberry sauce is the perfect finishing touch.
Afsa Khan
[email protected]I made this cheesecake for a party and everyone loved it. It was so creamy and delicious.
Sulaman Zahid
[email protected]This was my first time making a cheesecake and it turned out great! Thanks for the recipe.
Mankaji Magar
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. The crust is flaky and buttery, the cheesecake filling is creamy and smooth, and the blueberry sauce is tart and sweet.
Jayman Johnson
[email protected]Amazing! This cheesecake is so creamy and flavorful. The blueberry sauce is the perfect topping.
Margaret Williams
[email protected]Easy to follow recipe and the cheesecake turned out delicious. I used fresh blueberries and they were perfect.
Malakyi Hadjiouannou
[email protected]This cheesecake was a hit! The blueberry sauce was the perfect complement to the creamy cheesecake filling. I will definitely be making this again.