Blueberry Cheesecake is a delicious, creamy dessert

Blueberry Cheesecake is a delicious, creamy dessert

pioneer woman's recipe for blueberry cheesecake

Will Dickey

Blueberry cheesecake is the perfect cool, fruity, make-ahead summer dessert. And even though there are so many great ways to get blueberries in a cheesecake – from folding whole berries in the filling to spinning a compote in the top before baking, to making a beautiful, purple batter with blueberry puree – we have kept it simple and followed Ree Drummond’s advice: “Make a good, simple cheesecake and top it with syrup-like sweet fruit!” Think about your summer blueberry dessert plans made!

What’s the secret to making a good cheesecake?

Cheesecakes are always good, but there are a few important steps in the process that will help take one cheesecake from good to outstanding.

1. Use room temperature ingredients: It is important to remove the cold from certain ingredients before making the filling. Specific cream cheese, eggs and sour cream. This allows these ingredients to be whipped more smoothly and go together without lumps.

2. Use a water bath: The steam from a water bath helps to cook the cheesecake carefully and prevent it from drying out in a springform. This contributes to its moist consistency and prevents cracking on top of the cheesecake while baking.

3. Let it cool: It is important to allow the cheesecake to cool to room temperature slowly and completely. First in the oven; then on the worktop until it reaches room temperature; then in the fridge, preferably overnight. This helps the cheesecake to set for easy slicing.

Does sour cream make cheesecake better?

We would say, yes! Sour cream is a key ingredient in this strawberry cheesecake as well as Ree Drummond’s classic blackberry cheesecake. It not only adds moisture to the cake, it helps to even out the overall consistency of the filling. Heavy cream is also often added to the cheesecake filling (but check the recipe – it is not always a 1: 1 change), but sour cream also gives an extra acidity, which helps to balance a sweet, seasonal fruit spread.

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Yields:

10 – 12


servings

Preparation date:

0

hours

30

my

Total time:

12

hours

30

my

For the crust:

2 c.

Grahamskex crumbs

1/2 c.

salted butter, melted

For the filling:

4


8 oz. package of cream cheese, at room temperature

1 1/4 c.

powdered sugar

2 tablespoons.

flour for all purposes

4


large eggs, room temperature

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  1. For the crust: Preheat the oven to 325 °. Wrap heavy foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick spray.
  2. In a medium bowl, stir together the graham crumbs, butter and sugar. Press into the bottom and 1 inch up on the sides of the springform pan. Bake until golden brown, 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes.
  3. For the filling: Whisk the cream cheese on medium speed & until there are no lumps left in the bowl on an electric mixer equipped with a paddle accessory, about 2 minutes. Add sour cream, sugar, flour and salt. Whisk until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl.
  4. Add the eggs one at a time and beat on low speed until they are just mixed after each addition. Continue to scrape down the sides and bottom of the bowl as needed. Stir in vanilla, lemon juice and zest. Turn the blueberries over.
  5. Pour the filling into the springform pan and place it in a large frying pan. Put both molds in the oven and quickly pour hot water into the frying pan so that it comes up about halfway up in the foil-wrapped springform pan.
  6. Bake for 1 hour 20 minutes to 1 hour and 30 minutes or until the cheesecake has solidified on the sides and is barely shaken in the middle when the pan is shaken. Turn off the oven and crack the door. Leave the cheesecake in the oven for 15 minutes.
  7. Remove the cheesecake from the water bath and carefully remove the foil. Transfer to a wire rack. Let the cheesecake continue to cool to room temperature, about 2 hours. Refrigerate for at least 8 hours to cool completely.
  8. For the topping: Combine blueberries, sugar, lemon juice and salt in a medium saucepan over medium heat. Boil, stirring often, until some of the blueberries begin to break down and the sauce thickens, 12 to 15 minutes. Remove from heat. Cool to room temperature, about 1 hour. Cover and refrigerate until used.
  9. To serve: Run a thin knife along the edge of the pan before removing the sides from the pan. Top the cheesecake with the blueberry mixture just before serving.

Sub Nilla Wafer crumbs or Ritz cracker crumbs for a twist on the classic graham cracker crust!

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