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@shivanfasasi5:

shivan fasasi
shivan fasasi
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Wednesday 10 June 2026 21:08:47 GMT
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Blueberry Cheesecake 🫐🍰 #cheesecake #blueberrycheesecake #baking Pan: 20 cm / 8 in springform pan Servings: 10–12 slices Oven: 110°C / 230°F, top & bottom heat Bake time: 2 hours Chill time: 6–8 hours or overnight INGREDIENTS Crust * 270–300 g tea biscuits or digestive biscuits (9.5–10.5 oz) * 70 g butter, melted (5 tbsp) Cheesecake Filling * 620 g Philadelphia cream cheese, room temperature (22 oz) * 110 ml heavy cream 33% (½ cup) * 120 g sugar (½ cup + 1 tbsp) * 2 large eggs, room temperature, about 100–110 g without shells * 1 tsp vanilla extract * 15 g cornstarch (1½ tbsp) Blueberry Topping * 200 g blueberries, fresh or frozen (2 cups) * 70 g sugar (⅓ cup) * 1 tbsp lemon juice * 12 g cornstarch (1 tbsp) * 25 ml water (1½ tbsp) INSTRUCTIONS 1. Blend biscuits into fine crumbs. 2. Mix crumbs with melted butter until evenly combined. 3. Press into the bottom and slightly up the sides of a 20 cm / 8 in springform pan. Compact well using a glass. 4. Freeze for 15 minutes. 5. Preheat oven to 110°C / 230°F, top & bottom heat. 6. Place a tray with boiling water on the bottom rack of the oven. 7. Mix cream cheese on low speed until smooth. 8. Add sugar and mix just until combined. 9. Add eggs one at a time, mixing gently after each addition. 10. Pour in heavy cream and vanilla extract. Mix until smooth. 11. Add cornstarch and mix briefly until incorporated. Avoid overmixing. 12. Pour filling into the prepared crust and smooth the top. 13. Bake on the middle rack for about 2 hours. The edges should look set while the center still has a slight wobble. 14. Every 20 minutes briefly open the oven door to release steam. Add more hot water if needed. 15. Turn off the oven and leave the cheesecake inside with the door slightly open for 20–30 minutes. 16. Remove and cool completely at room temperature. 17. For the blueberry topping, combine blueberries, sugar, and lemon juice in a saucepan. 18. Cook over medium heat until the berries soften and release juice, about 5–7 minutes. 19. Mix cornstarch with water until smooth. Pour into the blueberries and cook for 1–2 minutes until thickened and glossy. 20. Pass through a sieve for a smooth and glossy finish. Cool the topping until slightly warm, then spread over the cheesecake. 21. Refrigerate for at least 6–8 hours or overnight before slicing. 22. Decorate with fresh blueberries and mint(optional). #Recipe #philadelphiacreamcheese
Blueberry Cheesecake 🫐🍰 #cheesecake #blueberrycheesecake #baking Pan: 20 cm / 8 in springform pan Servings: 10–12 slices Oven: 110°C / 230°F, top & bottom heat Bake time: 2 hours Chill time: 6–8 hours or overnight INGREDIENTS Crust * 270–300 g tea biscuits or digestive biscuits (9.5–10.5 oz) * 70 g butter, melted (5 tbsp) Cheesecake Filling * 620 g Philadelphia cream cheese, room temperature (22 oz) * 110 ml heavy cream 33% (½ cup) * 120 g sugar (½ cup + 1 tbsp) * 2 large eggs, room temperature, about 100–110 g without shells * 1 tsp vanilla extract * 15 g cornstarch (1½ tbsp) Blueberry Topping * 200 g blueberries, fresh or frozen (2 cups) * 70 g sugar (⅓ cup) * 1 tbsp lemon juice * 12 g cornstarch (1 tbsp) * 25 ml water (1½ tbsp) INSTRUCTIONS 1. Blend biscuits into fine crumbs. 2. Mix crumbs with melted butter until evenly combined. 3. Press into the bottom and slightly up the sides of a 20 cm / 8 in springform pan. Compact well using a glass. 4. Freeze for 15 minutes. 5. Preheat oven to 110°C / 230°F, top & bottom heat. 6. Place a tray with boiling water on the bottom rack of the oven. 7. Mix cream cheese on low speed until smooth. 8. Add sugar and mix just until combined. 9. Add eggs one at a time, mixing gently after each addition. 10. Pour in heavy cream and vanilla extract. Mix until smooth. 11. Add cornstarch and mix briefly until incorporated. Avoid overmixing. 12. Pour filling into the prepared crust and smooth the top. 13. Bake on the middle rack for about 2 hours. The edges should look set while the center still has a slight wobble. 14. Every 20 minutes briefly open the oven door to release steam. Add more hot water if needed. 15. Turn off the oven and leave the cheesecake inside with the door slightly open for 20–30 minutes. 16. Remove and cool completely at room temperature. 17. For the blueberry topping, combine blueberries, sugar, and lemon juice in a saucepan. 18. Cook over medium heat until the berries soften and release juice, about 5–7 minutes. 19. Mix cornstarch with water until smooth. Pour into the blueberries and cook for 1–2 minutes until thickened and glossy. 20. Pass through a sieve for a smooth and glossy finish. Cool the topping until slightly warm, then spread over the cheesecake. 21. Refrigerate for at least 6–8 hours or overnight before slicing. 22. Decorate with fresh blueberries and mint(optional). #Recipe #philadelphiacreamcheese

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