Easy Cheesecake Recipe with Blueberry Topping | Creamy & Delicious

Spread the love

[ad_1]

Looking for a simple yet delicious dessert? This Easy Cheesecake Recipe with Blueberry Topping offers a creamy, smooth texture and a sweet, fruity finish. Perfect for any occasion, it’s easy to make and sure to impress !

Ingredients

For the crust:

1 ½ cup graham cookie crumbs
6 tablespoons of non -salty butter (¾ stick), melted
1 tablespoon of sugar

For cheesecake:

2 ½ lb of cream cheese (5 blocks, 8 oz each), at room temperature
1 ½ cup of sugar
¼ cup sure cream
7 large eggs, at room temperature
1 ½ teaspoon of vanilla extract

Blueberry sauce:

4 cups of frozen blueberries
2 teaspoons
¼ cup of water
1 tablespoon of lemon juice
2 tablespoons of sugar

What you will need:

A saucepan in spring (9 or 9 ½ inches) with removable sides

Instructions

1. Preheat the oven:
Preheat your oven to 350 ° F (175 ° C).

2. Prepare the crust:
In an average bowl, mix the graham cookie crumbs, melted butter and sugar. Mix well until the crumbs are evenly coated. Press the mixture at the bottom of a 9 -inch spring saucepan using the back of a spoon to create a flat and uniform layer. Bake for 8 minutes. Let it cool at room temperature while preparing the cheese cake.

3. Make the cheese cake filling:
Increase the oven temperature to 450 ° F (232 ° C) and adjust the oven grid to the lower third position (this will prevent the Sur-Brun top). In the bowl of an electric mixer, mix the cream cheese and sugar. Mix at medium-high speed with the fixing of the palette (or use an electric hand mixer) for about 5 minutes, or until smooth and soft consistency. Scrape the bowl if necessary to make sure there are no pieces of cream cheese.

Reduce the medium mixer speed and add the eggs, one at a time, mixing after each addition. Lower the speed to low and add the sure cream and the vanilla extract. Mix until it is completely incorporated. Pour the cheese cake paste on the cooled crust into the spring mold.

4. Cook the cheesecake:
Cook the cheese cake at 450 ° F for 15 minutes. Without opening the oven door, reduce the temperature to 225 ° F (107 ° C) and bake for 1 hour and 5 minutes to 1 hour and 15 minutes. The cheese cake is finished when the center is almost adjusted (it should always have a slight tightening). Avoid opening the oven door during this period, as it can crack the cheese cake.

5. Cool and cool:
Turn off the oven and leave the cheesecake inside for 1 hour. Then remove it from the oven and let it cool to room temperature. Once cooled, refrigerate the cheese cake for several hours or overnight until it is completely refrigerated.

6. Make the blueberry sauce:
In an average saucepan over medium heat, mix the sugar, water, cornstarch and lemon juice. Stir from time to time until the mixture begins to thicken. Add the blueberries and continue to cook until the sauce is slightly sparkling but not boiling. Let it cool at room temperature.

7. Serve the cheesecake:
When ready to serve, run a butter knife carefully on the sides of the cheesecake. Unlock the spring mold and remove the sides. Serve the cheese cake on the base of the pan and pour the cooled blueberry sauce on top.

Why are you going to love this recipe

This easy cheese cake recipe is perfect for all those looking for a delicious unhindered dessert that offers a creamy and rich flavor. The blueberry filling adds an explosion of fruity sweetness without the need for a complicated water bath technique. The combination of a crust of Graham cookies with butter, a trim of smooth cheese cake and a fresh blueberry sauce is an irresistible treat for any celebration or gathering.

Advice

Ingredients at room temperature: Make sure your cream cheese and eggs are at room temperature for the most fluid cheese cake.
Prevent cracks: Avoid opening the oven door during cooking to avoid temperature fluctuations that can crack the cheese cake.
Cool properly: Let the cheese cake cool completely before you refrigerate for the best texture and the best flavor.

Variations and substitutions

Crust: You can exchange graham cookie crumbs for crushed cookies like the Oreos or shortbread for a different flavor.
Furniture: Try different fruit trim such as strawberries, raspberries or a mixture of berries for a colorful season touch.
Option without dairy products: Use an alternative of cream cheese without dairy products and non -dairy sure cream to make this recipe without dairy products.

Faq

Can I do this cheesecake in advance?
Yes, this cheesecake can be made a day or two in advance. Just keep it in the refrigerator, covered, until you are ready to serve.

What should I do if the cheesecake is cracking?
If the cracks appear, don’t worry! You can cover them with blueberry sauce, and no one will notice. Alternatively, you can decorate the top with whipped cream or other fruits.

Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work as well as frozen. Just cook as shown in the recipe.

Suggestion service

Serve this refrigerated cheesecake, garnished with a generous spoonful of blueberry sauce, and perhaps a spoonful of whipped cream for additional indulgence. This cheesecake is perfect for birthdays, holidays or at any time you want a sweet and creamy dessert!Ingredients

For the crust:
1 ½ cup graham cookie crumbs
6 tablespoons of non -salty butter (¾ stick), melted
1 tablespoon of sugar
For cheesecake:
2 ½ lb of cream cheese (5 blocks, 8 oz each), at room temperature
1 ½ cup of sugar
¼ cup sure cream
7 large eggs, at room temperature
1 ½ teaspoon of vanilla extract
For blueberry sauce:
4 cups of frozen blueberries
2 teaspoons
¼ cup of water
1 tablespoon of lemon juice
2 tablespoons of sugar
What you will need:
A saucepan in spring (9 or 9 ½ inches) with removable sides

Instructions

Preheat the oven:
Preheat your oven to 350 ° F (175 ° C).
Prepare the crust:
In an average bowl, mix the graham cookie crumbs, melted butter and sugar. Mix well until the crumbs are evenly coated. Press the mixture at the bottom of a 9 -inch spring saucepan using the back of a spoon to create a flat and uniform layer. Bake for 8 minutes. Let it cool at room temperature while preparing the cheese cake.
Fill for cheese cake:
Increase the oven temperature to 450 ° F (232 ° C) and adjust the oven grid to the lower third position (this will prevent the Sur-Brun top). In the bowl of an electric mixer, mix the cream cheese and sugar. Mix at medium-high speed with the fixing of the palette (or use an electric hand mixer) for about 5 minutes, or until smooth and soft consistency. Scrape the bowl if necessary to make sure there are no pieces of cream cheese.
Reduce the medium mixer speed and add the eggs, one at a time, mixing after each addition. Lower the speed to low and add the sure cream and the vanilla extract. Mix until it is completely incorporated. Pour the cheese cake paste on the cooled crust into the spring mold.
Cook the cheesecake:
Cook the cheese cake at 450 ° F for 15 minutes. Without opening the oven door, reduce the temperature to 225 ° F (107 ° C) and bake for 1 hour and 5 minutes to 1 hour and 15 minutes. The cheese cake is finished when the center is almost adjusted (it should always have a slight tightening). Avoid opening the oven door during this period, as it can crack the cheese cake.
Cool and thrill:
Turn off the oven and leave the cheesecake inside for 1 hour. Then remove it from the oven and let it cool to room temperature. Once cooled, refrigerate the cheese cake for several hours or overnight until it is completely refrigerated.
Make the blueberry sauce:
In an average saucepan over medium heat, mix the sugar, water, cornstarch and lemon juice. Stir from time to time until the mixture begins to thicken. Add the blueberries and continue to cook until the sauce is slightly sparkling but not boiling. Let it cool at room temperature.
Serve the cheesecake:
When ready to serve, run a butter knife carefully on the sides of the cheesecake. Unlock the spring mold and remove the sides. Serve the cheese cake on the base of the pan and pour the cooled blueberry sauce on top.