Blueberry Cheesecake Casss Recipes

Steps:

• 1. Preheat oven to 350 degree F. Make Crust: Mix all together in a bowl. Pour into a 9 inch spring form pan. I use my fingers first; spreading out crumbs, making sure there will be an even amount for the bottom and spreading excess towards the edges of pan. I then use a measuring cup to pat down on bottom first, them crumbs pushed towards edges are pressed evenly against the sides. It's now ready to bake.
• 2. Bake in preheated oven for 5 - 8 minutes or until top of edges starts lightly browning. Set aside to cool, while making filling. Lower oven temperature to 325 degree F.
• 3. In my kitchen aid stand mixer I cream the cream cheese and sugar, about 2 minutes, on medium speed.
• 4. Now, add flour and salt, mix another minute, or until blended well. Scrape down sides and bottom to get all of the cream cheese incorporated.
• 5. I change my beater to the whisk attachment, you don't have to, I just like how it whips the filling nice and fluffy. Add eggs one at a time, blending well after each addition. (on medium to med high speed.) Make sure to scrape down sides and bottom with a spatula. Now, blend in the sour cream, vanilla and zest, until well incorporated.
• 6. Carefully fold in the blueberries.
• 7. Pour evenly into the crust, smooth top and place on a sheet pan, then in a 325 Degree oven for about 50 minutes. The center should still be a bit jiggly. Open oven door and turn off oven. Let the cake remain for another 20 minutes.
• 8. Remove and continue to cool on counter. After cool, refrigerate for up 5 - 6 hours. If using glaze you can make it now, and then chill, until ready to serve. I sometimes decorate the edges of cake with fresh whipped cream.
• 9. Glaze: Place the blueberries in a small saucepan. In a small bowl mix together the sugar and cornstarch. Sprinkle over the blueberries, add water and stir over medium heat until mixture thickens and becomes clear. Stir in lemon zest and set aside to cool.
• 10. When ready to cut cheesecake, spoon over individual pieces or cover the cheesecake with this delicious glaze. Enjoy!

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
• Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
• In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
• Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.