Blueberry Cheesecake (Baked) | How to make Blueberry Cheesecake (Baked)

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By Afroz Shaikh
Created on 6th Jun 2016
  • Blueberry Cheesecake (Baked), How to make Blueberry Cheesecake (Baked)
Blueberry Cheesecake (Baked)by Afroz Shaikh
  • Blueberry Cheesecake (Baked) | How to make Blueberry Cheesecake (Baked) (22 likes)

  • 0 reviews
    Rate It!
  • By Afroz Shaikh
    Created on 6th Jun 2016

About Blueberry Cheesecake (Baked)

Also known as New york style cheesecake

Blueberry Cheesecake (Baked), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Blueberry Cheesecake (Baked) is just mouth-watering. This amazing recipe is provided by Afroz Shaikh. Be it kids or adults, no one can resist this delicious dish. How to make Blueberry Cheesecake (Baked) is a question which arises in people's mind quite often. So, this simple step by step Blueberry Cheesecake (Baked) recipe by Afroz Shaikh. Blueberry Cheesecake (Baked) can even be tried by beginners. A few secret ingredients in Blueberry Cheesecake (Baked) just makes it the way it is served in restaurants. Blueberry Cheesecake (Baked) can serve 8 people. So, the next time you have a get together or a party at home, don't forget to check and try out Blueberry Cheesecake (Baked).

  • Prep Time60mins
  • Cook Time2Hours
  • Serves8People

Video for key ingredients

  • How to make Sour Cream

Blueberry Cheesecake (Baked)

Ingredients to make Blueberry Cheesecake (Baked)

  • Cheesecake Batter: 2 packets of 8 ounces/225gms of cream cheese, softened
  • 120 gms butter softened
  • 1/4 cup sour cream
  • 1 cup sugar
  • 5 eggs
  • 2 Tbsp cornstarch, sifted
  • 1 tbsp lemon juice
  • Biscuit base: 200 gms melted butter
  • 2 tbsp castor sugar
  • 2 packets Digestive biscuits
  • Blueberry topping: 2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 Tbsp warm water
  • 2 cups blueberries
  • 2 tbsp Sugar

How to make Blueberry Cheesecake (Baked)

  1. Combine the cream cheese, butter, sugar, lemon juice, sour cream and cornstarch in the bowl and whip with electric hand mixie until mixed well but do not over beat the mixer.
  2. Add the egg yolks one at a time and beat just until mixed. Beat the egg whites until stiff. Gently fold them in the cream cheese batter.
  3. Pour the batter over the biscuit base. Wrap your spring form pan aluminium foil,
  4. Place the springform pan into a larger pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Bake for 60-80 minutes or until the center is almost set.
  5. Bake at 180 for 1 1/2 hours and let your cake cool in there for 30 minutes. After sometime keep the cake in the fridge to completely cool down for at least 6-8 hours, do not try to de mould.
  6. Blueberry topping: Mix cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved.
  7. Put blueberries and sugar together in a pan over medium heat. Stir continuously for 2-3 minutes until the blueberry juices begin to release.
  8. Add the cornstarch mixture and continue to stir for another 2-3 minutes, crushing some blueberries. When the mixture will start to thicken remove from heat and keep it aside to cool.
  9. When cheesecake is completely cooled and set, the center of cake will sink in middle the make prefect place to top blueberry sauce.

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