This recipe for blueberry cheesecake is light yet rich, fluffy yet creamy, and everyone will love it as a dessert. The vivid fruity sauce and creamy texture are the perfect compliments to one another.
I absolutely adore cheesecakes. Usually, I like to make no-bake cheesecakes, such as my Oreo cheesecake and kinder bueno cheesecake However, with this recipe, I thought I would try something new.
This is my first baked cheesecake recipe, and it is absolutely divine. The traditional digestive biscuit base is used to make this cheesecake. The contrast of the creamy filling with the crunchy foundation is perfect.
It’s up to everyone to decide how much biscuit foundation to use. Some choose to keep things simple by merely covering the bottom of the dish with a thin layer of broken biscuits.
Others might choose to create a crust that is thicker and extends up the sides of the tin. I am more of an intermediate type of person. Not too much. Not too little.
The biscuits can be crushed by the simplest method by using a food processor.
If you don’t have one then, simply put the biscuits in a Ziplock bag and bash them with a rolling pin.
A lot of baked cheesecake recipes state that a water bath should be used to bake the cake. Using a water bath to aid in baking the cheesecake can help to prevent surface cracks on the cheesecake.
However, if the cake is baked appropriately and the filling is properly prepared, there is no need to use a water bath.
The cake will be extremely jiggly when it is taken out of the oven. Avoid the pitfall of overbaking the cheesecake, which will result in surface cracks, by baking it for a shorter amount of time.
After checking the cake to see its level of doneness, leave it in the oven to cool. By doing this, the cake will be able to finish cooking without developing any cracks.
The temperature steadily decreases as the oven cools, preventing the cheesecake from shattering and enabling it to finish cooking.
If the cake were to be allowed to finish cooking in the oven, it would bubble up excessively. The cake would crack after it cooled down, leaving the surface covered with cracks. No one wants that!
Overheating the batter is another factor that contributes to cracked cheesecake. It is crucial to use components that are at room temperature as this will help to mix the ingredients together properly.
Making this blueberry cheesecake is really simple as it doesn’t call for a water bath or any other specialised tools. A wonderfully luxurious dessert to wow everyone.
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If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!
Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.
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