Cheesecake is a sweet dish consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese, eggs, and sugar;

Modern commercial American cream cheese was developed in 1872, when William Lawrence, from Chester, New York, while looking for a way to recreate the soft, French cheese Neufchâtel, accidentally came up with a way of making an "unripened cheese" that is heavier and creamier; other dairymen came up with similar creations independently.[8]


Blueberry Cheesecake [Super easy one]

Blueberry cheesecakes are easy, no bake desserts that are perfect for treating the ones you love on special occasions.  The biggest secret — do not use cold ingredients. Allow your cream cheese to soften at room temperature, as well as your eggs and sour cream.

For crust
  • 2 1/3 cups graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup sugar or 2 tsp golden syrup
  • Dash of cinnamon
For filling
  • 4 8-ounce packages cream cheese, room temperature
  • 1 1/2 cups sugar
  • 1/4 cup all purpose flour
  • 5 large eggs
  • 1 16-ounce container sour cream
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
For topping
  • 1/3 cup all-fruit blueberry spread
  • 2 6-ounce baskets fresh blueberries or 12-ounce package frozen blueberries, thawed, drained


Make crust:
Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.

Make filling:
Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.

Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.

Make topping:
Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.

Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.

Tips and suggestions

If you find the cheesecakes a little tricky to remove from the moulds or haven’t had much time to chill them, freeze for 30 minutes to firm up then try again.

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Here are tips to guarantee a perfect cheesecake, every time!

All it takes is one cold egg or a cold cream cheese block to ruin a perfectly good
cheesecake. First things first, cheesecakes are not intimidating. Cheesecake is
actually not nearly as hard as people might think! The biggest secret — do not use
cold ingredients! First, allow your cream cheese to soften at room temperature,
as well as your eggs and sour cream. If you do not have a stand mixer, you may
absolutely do this with a hand mixer (or even in a clean food processor, after
grinding crumbs). Second, you want to remember not to over mix your batter.
If you over beat your cheesecake batter, there will be bubbles that puff up during baking.
 After the bubbles "puff," they will deflate and often crack. Third, you have to have
 the water bath. This keeps the oven moist, which keeps the cheesecake moist.
 The water keeps your cheesecake consistency really smooth and creamy so that it will
 not dry out! The fourth step is to not over bake your cheesecake. The center might
 have a "jiggle" to it when you take it out of the oven, but it will set up. The fifth
 important step is allowing your cheesecake time to cool. Do not stick a knife into
 the cheesecake to "test" it or you will risk ruining the entire cheesecake. This could
 cause your cheesecake to crack. The sixth step, leave the cheesecake in the springform
 pan to set up. Trying to remove the cheesecake too soon can also cause it to crack.
 If you have a crack in your cheesecake, it is an easy fix. Just make a sauce to spread
 on top.

Videos of making a cheesecake!


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