Blueberry Cheesecake
Blueberry Cheesecake
Ingredients
Crust
8oz Graham Cracker
3oz Pecans
4 oz Butter
1 Tablespoon Granulated Sugar
Cheesecake
675 Grams (24oz) Cream Cheese, very soft at room temp.
220 Grams (1 cup) Granulated Sugar
139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
77 Grams (1/3 Cup) Heavy Cream
1 Tablespoon Vanilla Extract
2 Vanilla Bean Pods (cut in half and the caviar extracted with a knife)
1 Tablespoon Lemon Zest
3 Large Eggs, at room temp.
Blueberry Sauce
270 Grams (2 Cups) Blueberries
1 Lemons Zest
3 Tablespoons Granulated Sugar
1 Teaspoon Cornstarch
1 Lemons Juice
Whipped Cream
8.4 ounces (1 Cup) Heavy Whipping Cream
1 Teaspoon Vanilla Extract
1 Teaspoon Dry Milk Powder
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Crust
Grease a 9-inch springform pan (affiliate link) set aside. Preheat oven to 325F. In a food processor, crush the pecans till they become a lumpy flour then add the graham crackers mixing until a fine crumb. Add melted butter and press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
Cheesecake
In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add heavy cream, sour cream, vanilla extract, vanilla bean caviar and lemon zest mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9-inch springform pan (affiliate link) in a 10-inch cake pan- place cake pan in roasting pan (affiliate link) and fill roasting pan (affiliate link) with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.
Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan (affiliate link) and wrap with plastic wrap. Let sit in the fridge overnight.
Blueberry Sauce
In a medium saucepan over medium-low heat cook blueberries and granulated sugar and lemon zest. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together, after 5 minutes of cooking take off of heat and pour into a container, store in the fridge until ready to use.
Whipped Cream
When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then pour the cooled blueberry sauce in the middle of the cheesecake. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
Visit recipe :
Ingredients
Crust
8oz Graham Cracker
3oz Pecans
4 oz Butter
1 Tablespoon Granulated Sugar
Cheesecake
675 Grams (24oz) Cream Cheese, very soft at room temp.
220 Grams (1 cup) Granulated Sugar
139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
77 Grams (1/3 Cup) Heavy Cream
1 Tablespoon Vanilla Extract
2 Vanilla Bean Pods (cut in half and the caviar extracted with a knife)
1 Tablespoon Lemon Zest
3 Large Eggs, at room temp.
Blueberry Sauce
270 Grams (2 Cups) Blueberries
1 Lemons Zest
3 Tablespoons Granulated Sugar
1 Teaspoon Cornstarch
1 Lemons Juice
Whipped Cream
8.4 ounces (1 Cup) Heavy Whipping Cream
1 Teaspoon Vanilla Extract
1 Teaspoon Dry Milk Powder
Visit recipe :
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Crust
Grease a 9-inch springform pan (affiliate link) set aside. Preheat oven to 325F. In a food processor, crush the pecans till they become a lumpy flour then add the graham crackers mixing until a fine crumb. Add melted butter and press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
Cheesecake
In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add heavy cream, sour cream, vanilla extract, vanilla bean caviar and lemon zest mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9-inch springform pan (affiliate link) in a 10-inch cake pan- place cake pan in roasting pan (affiliate link) and fill roasting pan (affiliate link) with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.
Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan (affiliate link) and wrap with plastic wrap. Let sit in the fridge overnight.
Blueberry Sauce
In a medium saucepan over medium-low heat cook blueberries and granulated sugar and lemon zest. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together, after 5 minutes of cooking take off of heat and pour into a container, store in the fridge until ready to use.
Whipped Cream
When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then pour the cooled blueberry sauce in the middle of the cheesecake. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
Visit recipe :
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