Blueberry Cheesecake, a day after Christmas
Recently, I stumbled upon some fresh blueberries, and it was as if a floodgate of cherished childhood memories burst open. In my home country, the availability of fresh blueberries was a rarity. We relied on canned Comstock Blueberry, and strangely, it became a beloved flavor of my youth – sweet, comforting, and unforgettable.
Fast forward to my life in New Zealand, where fresh and frozen blueberries are readily found in fruit shops and supermarkets. I was eager to savor the real deal, but my first bite was a revelation. These fresh blueberries were delightfully tart, bursting with natural goodness and flavor, a far cry from what I had known. It was a refreshing twist for my taste buds.
To recapture that familiar sweet blueberry essence, I have decided to make blueberry jam with my fresh harvest. It was a nostalgic treat, weaving together cherished memories and that comforting flavor.
Little did I know that my fondness for blueberries would ignite my daughter’s culinary passion. On a magical Christmas morning, I awoke to the sweetest surprise – a Blueberry Cheese crafted by my talented daughter. It was a marriage of the tangy blueberry jam and the creamy cheesecake, a heavenly fusion that touched my heart.
She followed my Blueberry Cheesecake recipe, one I had devised just months ago. This cheesecake isn’t your run-of-the-mill variety, starting with its unique crust. I couldn’t have been prouder of her, and my taste buds tingled with anticipation.
Here’s the Recipe:
Crust:
1 and 1/2 cups graham cracker crumbs
6-10 tablespoons unsalted butter, melted
1 tablespoon skimmed milk powder
1/4 teaspoon cinnamon
1/4 cup icing sugar
Filling:
576 grams cream cheese, softened to room temperature
100 grams melted white chocolate
90 grams granulated sugar
30 grams honey
83 grams sour cream or cream plus 1 tablespoon lemon juice
5 grams vanilla extract
8 grams all-purpose flour
192 grams fresh eggs
Topping: Fresh blueberries or blueberry jam.
Instructions:
Mix graham cracker crumbs, skimmed milk powder, cinnamon, melted butter, and granulated sugar in a medium bowl until combined.
Press the mixture firmly into the bottom of a springform pan, wrapping the outside with aluminum foil.
Bake the crust for 8-10 minutes at 150°C, then chill it in the fridge for at least 1 hour.
Beat cream cheese and sugar until fluffy. Add honey, sour cream, and vanilla extract, then mix.
Add flour, then set the mixer on low and add eggs one at a time.
Pour the filling into the chilled crust.
Bake at 176°C for 50-60 minutes in a water bath.
Turn off the oven, leave the cheesecake in for 1 hour, then cool completely.
Chill for at least 6 hours or overnight.
The Blueberry Cheesecake, a delightful blend of tartness and creaminess, awaits your baking adventure. Share your culinary creation on social media, tagging MotherBee, and let’s spread the love for this mouthwatering recipe.
Happy baking and sharing! 🍰🍇🎄
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