Blueberry Cheesecake Recipe (Step By Step With Image)

I can’t wait for the blueberry season again to start making this delicious cheesecake. Only recently, I made it for my family while recording everything.

As always, they loved my cakes, and I’m sure you will love them too if you make it using this easy-to-follow recipe.

Prepare to try and make it during the major holidays we have liked thanksgiving coming. The good news is that you can use this cake on almost any occasion of your choice.

Be it Christmas, thanksgiving, 4th July, you name it, as long as you can find the ingredients, make it.

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More Description

The primary reason you’ll like it is the fact that although you are using the batter to make small cups of the cake, you can also use the same batter to make a single cake if you want.

In most cases, people like the crusty tops that are also buttery. You will further love the cake for being cheesy, creamy, and tangy but most of all very delicious.

When you want to make a real blueberry cake to perfection, try this recipe.  

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I like to make blueberry cake, and you best believe that it’s better when it has many blueberries. You should have in mind the need to develop the elusive light yet richly flavored and textured cheesecake. It would help if you always remembered also to slather it with blueberries insider.

As you can see, blueberry then is the type of cheesecake that contains blueberries and cream cheese to make it stand out.

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Although sometimes you may want to make just any cake, the blueberry cheesecake is everything. It contains blueberry, but if you have time, it’s best to make the one with the fillings while you also make sure you don’t make it less than fluffy and creamy.

I like to have it being nicely rich, though, just the perfect lightness so that it won’t stick on my mouth’s upper wall.

More cakes desserts you should know:

Moist And Delicious Sweet Potato Cake Recipe

Chinese Sponge Cake – Simple Version But Delicious

Water Chestnut Cake Recipe – Chinese Famous Dim Sum

Mango Pancakes Recipe – Hong Kong Mango Crepe

Snow Skin Mooncake With Milky Pineapple Filling

Chinese Steamed Sponge Cake Recipe (Ji Dan Gao)

Chinese Rice Cake Recipe – Step By Step Guide

Chinese Pumpkin Cake – Two Methods, You Must Love One Of Them

Red Bean Cakes Recipe

Wife Cake – Sweetheart Cake

Taiwanese Pineapple Cake

Mung Bean Cake Recipe – Two Scrumptious Versions

Fa Gao (Fortune Cake) – Chinese Steamed Cakes

Can we make it easy?

I know you may shy away from the process of making it just because it contains many steps. But there’s an easier way to limit the steps yet still make it delicious.

Again you won’t have the cake collapsing on the inside. If you follow the rules, then it won’t collapse, and even if it did, then you can be sure it’s still going to make a great cake.

The cake will have between 2 – 3 components, but we have it coming in 2 parts.

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The biscuit crust is just as important.

I love the cheesecake crust just because it’s one of the rarest styles of making the cheesecake. You will like the texture, but especially since it’s giving the perfect contrast between the crispy crust and the creamy, delicious fluffy filling. If you like, you can lift the cake to the sides too, but you don’t have to.

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The body

This is the part where you will enrich as much as you like to. So then you can only achieve the perfect baked parts. You can be sure to have the creamy fluffy yet fulfilling rich cake body too.

How to make blueberry cheesecake

Cake ingredients

  • 35g butter,
  • 90g digestive biscuits
  • Cheesecake body:
  • 205g cream cheese,
  • 70g fine sugar,
  • 156g original thick yogurt,
  • 16g lemon juice,
  • 180g light cream
  • 98g of egg liquid,
  • 10g of rum,
  • 15g of corn starch,
  • An appropriate amount of blueberries.

The process

Making the cheesecake crust

While you may think it entails a lot of work to make the cheesecake, it will be easy to make it. You only need your biscuits or crackers, and you will need to crush them before you then add on the butter.

1. Crush your biscuits or crackers

Take the pieces of crackers and, in this case, the digestive biscuits, then crush them in your blender food processer or just manually using a rolling pin if you like.

Once you have the biscuit crushed, then you can add the melted butter. Take the time you need to mix it perfectly. Make sure the butter is perfectly mixed in the biscuits.

Blueberry Cheesecake step1

2. Spread it

After mixing, spread it evenly on the bottom of the tin foil cup. Also, go on to compact it and put it in the refrigerator for later use.

While you may think that the cheesecake biscuit looks so fragile, it isn’t. When you have then set it in the fridge, you will notice that it becomes sturdy. Thus it will stick to the surface of the cake as you want it to be.

If you want, you can also press the mixture to the sides to get the crust to the sides.

Check out the image below to see how we want you to have it be.

Blueberry Cheesecake step2

3. Soften the cheese

Set the cheese in a large bowl and into warm water to aid the softening. The good thing is that it happens fast. After the cheese is softened in warm water, add refined sugar.

Meanwhile, remember to preheat the oven to 180°C. Don’t forget this part as you want to have the oven ready when you finish prepping the batter.

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4. Add on the eggs yogurt.

After mixing well, add whole egg liquid in portions and mix well, then add yogurt and mix well. Of course, here we are using the manual whisking method. But if you have the stand whisker, you want to reduce the speed of whisking to low. It’s more like the method delivers the slow but sure process for the right consistency.

And remember, when you are mixing, and you already added the eggs, you should never overmix everything. Regardless you always want to make sure no lumps remain in the mixture that will also mean you attain the soft and fluffy mixture.

Blueberry Cheesecake step4

5. The whipped cream.

Add whipped cream and mix well. Remember, through this process; you don’t expect to have the batter being aerated.

You should know that the mixture should never be runny, which is why the next step may be that vital.

Blueberry Cheesecake step5

6. Add cornstarch

Sift in cornstarch and stir in the batter. I know some people don’t like to add it, but I add cornstarch to my cake. Trust me; it’s still going to maintain the perfect flavors.

Blueberry Cheesecake step6

7. Even more flavor

Add rum and mix well. We want it to be even better at all times we are deciding to make this cake. Rum will add a spot on flavors again.

Blueberry Cheesecake step7

8. Some lemon

Add lemon juice and mix well.

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9. Confirm the consistency

The final cheese paste is fine and thick. It would help if you made the consistency thick, almost the level of your porridge. Just know that you don’t need it to be runny as that makes it not cook right if you aren’t careful.

Blueberry Cheesecake step9

10. Set the batter into the cans

Pour the cheese paste into a tin foil cup with a biscuit bottom. Remember you had already set it to start the cooking process. If you then like, you should add on the blueberry pieces on the surfaces and shake them. You want the berries to distribute to all parts of the tin evenly.

Blueberry Cheesecake step10

11. Set them on the baking tray

Put the cup into the baking tray, pour warm water that can cover half of the cup into the baking tray. You will also need to set the baking tray in the middle layer of the oven.

Blueberry Cheesecake step11

12. Bake it

Bake at 180 degrees for 18 minutes, then turn to 160 degrees and continue to bake for 20 minutes. After baking, take it out and let it cool.

Next, then you will need to cover it and refrigerate it overnight before eating. If you did bake it during the day, you could refrigerate it for at least five hours.

If you like, you can top with the whipped cream and more berries or blueberry sauce. However, in this recipe, we didn’t make the topping for you, though.

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Cooking tips

  • Do you want your cheesecake to taste better? You will need to use the best ingredients. For it to taste even better, you can use the best cheese.
  • If you are in a hurry, you can heat the cheese comfortably in the microwave oven for about 30 seconds.
  • The baking time and temperature are mainly based on your oven, and if you press the start button, it will be cooked without a sense of flow.
  • Always refrigerate the cheesecake overnight to have it taste better.

Why do people let the cake cool in the oven?

You can let it cool in the oven. I know this Isn’t something you often do, but here’s why you should do it. You don’t want the cake to cook all, though, as that may lead it to puff up too much it starts even to crack.

If you want the cake to maintain the creamy nature, then you should always just let it cool in the oven to retain the fluffy nature. When you let it cool gently as it slowly reduces the temperature, it will keep cooking but gently, thus retaining the moisture and fluffiness. This is also the process you use to prevent overcooking.

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Tips to prevent cracking

One of the significant problems you are likely to have when you use the cheesecake is that it starts to crack and thus doesn’t give it the perfect face. Here’s what you can do to make sure you don’t cause cracking.

Check your ingredients

Before you start cooking, make sure they retain room temperature.

Use a water bath

for baking cheesecake.

A large roasting pan is excellent since it’s going to make sure you retain the water in the pan since it has high edges. But in the process, remember to wrap the cheesecake pan in foil as this will prevent the wetness possibility.

Don’t open the oven door.

Allow the cake to cook within the stipulated time and get used to not opening the door. That distracts the cooking time, and that then also means you tamper with the cooking temperature. Remember, in opening the door, you allow for sudden temperature change.

No overbaking

Some people set the cheesecake in the oven for longer than needed. If you allow it to stay for longer hours, you can be sure it will start to crack. The truth is that you may have the middle part being still wobbly, not fully cooked, but it’s done on other parts.

Give it more time

Even after you finish the cooking time, then you should switch the oven off. It would help if you also left the cake in the oven for more cooking time. Let it cool down gently, and when it’s ready, you can set it then in the fridge. Allow it up to 8 hours overnight, but if you like, then you can let it settle for just five hours, and that’s okay.

You dont have to aerate it.

This is one of the most common problems when you are out making your cakes in that you end up over processing it. In most cases, you will be using the balloon whisk. If you whisk the batter over a long time, then you will over whisk.

This applies too when you’re using the stand mixer. The secret then is to make sure you only use the stand mixer at a shallow temperature.

Did it still crack?

After you have done the things above and you still have it cracked, you can use the whipping cream and the blueberries to cover it all.

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FAQs

How do you make the water bath?

I like to set mine in the spring foam pan and into a large round cake tin.

Go on to place the hot water in the roasting pan. Then set the cake pan in the roasting pan. Make sure the water goes halfway to the cake tin and not more.

Now let it cook in this water bath. So even when your cake is almost cooked but still wobbly in the middle, the water bath will help it retain the temperature, thus cook right.

Can I freeze it?

One of the best methods to use in storage is the freezing process. While you may think you can’t freeze it, the most amazing thing you would do is freeze it to store it over a long time.

Make sure you store it for at least 6 hours first. Get it out, and then set it in the freezer container. Then you can set it in the freezer. If you want it to be even safer, then you’ll have to wrap it with aluminum foil as well or even freezer wrap.

Notice that you can store it in the freezer for up to three months. When you want to use it, then let it thaw overnight.

Can I then use other berries?

Of course, you can use the berries.

But I prefer only to use the raspberry in part of the blackberries. Please don’t use strawberries just because they are too watery. You won’t make it thick as that then will get you runny cake.

I see many other cakes having toppings, should I make it for this cake since you don’t have it?

We know our cake is perfect since we focused on the body to have it being utterly delicious.

But if you like it with the toppings, you can make the blackberry sauce relatively easy to make and yet delicious.

When making the sauce:

Just set the blueberries in a saucepan, and you can then add some lemon juice and sugar.

Go on to cook it over medium heat and keep stirring it to make sure it releases the juices. It will often then soften to make sure you don’t allow them to be marshy too in the process.

Separate the juices and the berries, setting each in a different saucepan and bowl, respectively. It would help if you kept it cooking for a little longer to reduce and become syrupier than the juices.

Now go back and pour the syrup over the blackberries in the bowl, then set over your cake.

Note that some people use the whipping cream in other instances, then they add the blackberry pieces over the whipping cream for even more color.

How long will it last?

If you store it in the fridge, you should use it within the next three days. After that then the toppings will start to sweat, but the worst is then it loses their structure. If you want it to last even longer, then you should set it in the freezer.

Whats my take on the whole process?

The truth is that it takes way too much time to prepare, of course, but it’s all worth it. The preparation takes time, the cooking and then the chilling also takes a lot of time. Trust me, just the look at the result of what came out as I made this cake makes me feel like I need to make these cakes all the time.

When you find the best to make the cake, you will be surprised at how easy it is to make it.

Whats my advice?

Try this recipe. I’m sure you will love it just like my family does love it.

Blueberry Cheesecake 2

Blueberry Cheesecake (9 cups of 120ML tin foil cups)

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Course: Dessert
Cuisine: Chinese
Prep Time: 30 minutes
Cook Time: 38 minutes
Servings: 3

Ingredients

  • 35 g butter
  • 90 g digestive biscuits
  • Cheesecake body
  • 205 g cream cheese
  • 70 g fine sugar
  • 156 g original thick yogurt
  • 16 g lemon juice
  • 180 g light cream
  • 98 g egg liquid
  • 10 g rum
  • 15 g corn starch
  • An appropriate amount of blueberries

Instructions

  • Crush your biscuits or crackers.
  • Spread it .
  • Soften the cheese.
  • Add on the eggs yogurt.
  • The whipped cream.
  • Add cornstarch
  • Even more flavor
  • Some lemon
  • Confirm the consistency
  • Set the batter into the cans
  • Set them on the baking tray.
  • Bake it.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.

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