Classic Blueberry Cheesecake with Blueberry Compote

Classic Blueberry Cheesecake with Blueberry Compote

Blueberry cheesecake is the ultimate classic and most loved of all cheesecakes but now you can make them anytime of the year thanks to frozen blueberries. In this recipe I’m going to show you three different ways of how I like to serve my Blueberry Cheesecake. I think you gonna enjoy it.

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 Video – Classic Blueberry Cheesecake

My three favorite Blueberry Cheesecake Variations

First is this blueberry cheesecake is this classic cheesecake served with a blueberry compote.

My kids love blueberry cheese cake like this – the blueberry jello topped cheesecake. The love it so much I shared the video on how to make it.

The third is not really my luxury because I don’t get fresh blueberries. But if you love blueberries like me then you will enjoy this with the blueberry in the cheese filling as well.

Which one is your favorite?

Well; they are all good. The same recipe with just a little bit of variations. Of course the quantity of blueberries are different. If you are lucky (so jealous) to have fresh blueberries then you absolutely must make them all and tell me if you think they are different. My husband refuses to believe they are all three the same recipe!!

Now Before I give you the recipe for this cheesecakes here’s a few tips on getting your cheesecake right.

1. Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw.
2. Use good quality cream cheese likemascarpone orPhiladelphia as they are thicker in consistency as compared to low fat cream cheese which can effect consistency of your baked batter.
3. you can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste
4. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency
5. Never over mix a cheesecake batter at this will incorporate air and lead to cracking.
6. Not all cheesecakes need to be baked in a water bath but since cheese is so delicate a water bath helps it bake gently leaving that custard like creaminess.

Homemade short crust for cheesecake instead of cookie crust

Often I do not have graham cracker biscuits or digestive biscuits.  So I make a short crust base instead of a biscuit base for my cheesecakes. It’s so delicious my kids prefer it over the biscuit base now. You can use this if you prefer instead of the cookie crust below.

Ingredients
150 grams flour
75 grams butter (chilled and cubes)
2 tbsp chilled water.
1 tbsp sugar
1 tsp vanilla

Method –

• Just like we make short crust pastry. combine the sugar, and vanilla into the flour.
• knead the chilled butter into the flour mix until it resembles bread crumbs
• Add the water
• Pour the mixture into your spring form pan and press into the base firmly with the back of a spoon.
• chill for about 10 minutes
• then bake in a preheated oven at 190 C / 380 F for about 10 to 12 minutes until nice a golden brown.

 

Recipe – Blueberry Cheesecake

Tools
7″ spring form cake tin
You can use  a cake mixer (Read – Best Stand Mixer for a home baking)
I prefer mixing bowls & whisk
Spatula
Oven

Ingredients

For the Crust:
150 grams digestive biscuits
100 grams butter
1 tbsp sugar

For the filling
250 grams Mascarpone cheese
1 cup sour cream
1/2 cup white granulated sugar
2 tbsp flour
3 large eggs
2 tbsp lemon juice
2 tsp vanilla extract

Blueberry filling
1/4 cup blueberries
1 tbsp flour

For the topping

As a jello topping 
400 grams Blueberries (fresh or frozen) ( I used only 300 grams)
1/4 cup sugar
1 tbsp gelatin

As a compote
300 grams Blueberries
1/4 cup sugar
1 tbsp cornstarch

Method:

Have all your ingredients ready at room temperature.
Pre-heat the oven at 150 C/ 300 F

Prepare the pan 
Wrap the outside of your spring form pan in foil so no water will enter the cheesecake while baking in a water bath.

Prepare the crust 
Crush the biscuits in a zip lock bag
Add melted butter, sit to combine.
Pour into your spring form pan.
Use the back of your spoon to press into the pan
Chill in the fridge while you prepare the filling.

Prepare the cheese batter
In a large bowl – Add cream cheese and sour cream
followed by the sugar.
Next add the corn flour and vanilla and lemon juice.
Breaks eggs separately and add one at a time.
Your batter is ready to pour in your pan.

Blueberry cheese filling.

If you plan to have blueberries into the filling.
Just sprinkle some blueberries into the base
Coat 1/4 cup blue berries with the 1 tbsp flour and add them to the filling.
Do not over stir.
Spoon a few tablespoons of blueberry juices over to get a marbled effect.

Bake the Blueberry Cheese cake
Pour the batter into the spring foam pan
Place in a baking tray on the center rack in the preheated oven.
Add 1 cup of hot water to the baking pan outside the cheese cake pan and let bake for about 40 minutes or until set but still slightly wobbly in the center.
Cool completely

Make the topping :

Blueberry Jello topping  

• Add blueberries in a sauce pan with the sugar and any juices.
• Soak the gelatin in 3 tbsp of cold water.
• Heat the blueberries on medium heat until the sugar is dissolved.
• Gently heat the gelatin in the microwave for 30 secs until liquid.
• Add the gelatin to the blueberry mixture.
• Stir to combine
• Pour over cooled cheese cake
• Let chill in the fridge for a couple of hours or over night.

Blueberry Compote 

• Heat blueberries with its juices, water, cornstarch and sugar over low heat until the sugar has melted and the cornstarch has thickened the mixture.
• Taste and check sweetness. If needed add a little sugar and dissolve again.
• Cool before you serve it with the cheesecake.

Some progress pictures –

The video shows you how I made the jellow topped cheesecake, This one is the blueberry filling and the compote the simplest of these blueberry cheesecakes.

 

 Recipe card to print – Blueberry Cheesecake

 So which one is your favorite variation? Would love to hear from you.

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