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Recipe: Tasty New Yolk Blueberry Cheesecake

New Yolk Blueberry Cheesecake. Our New York Style Cheesecake Recipe with Blueberry Topping is for those longing for dense, soul-satisfying, unbutton-your-jeans kind of cheesecake. New York-Style Cheesecake with Blueberry Topping has become the standard for my husband's birthday cake. He's married to a food blogger and knows he could pick any dessert, from anywhere, and I'd.

New Yolk Blueberry Cheesecake This recipe is proof that you really can have your (cheese) cake and eat it! It's so delicious that it's hard to believe that it's actually good for you. It's made with quark (a virtually fat-free soft cheese) so is considerably lower in calories, fat and sugar; as well as a very tasty way of getting. You can have New Yolk Blueberry Cheesecake using 14 ingredients and 16 steps. Here is how you cook it.

Ingredients of New Yolk Blueberry Cheesecake

  1. You need of Crust.
  2. It's 24 pcs of Graham crackers, crushed / 200 grams crushed Graham.
  3. Prepare 2 tbsp of sugar.
  4. Prepare 10 tbsp of melted butter, room temperature.
  5. You need of Filling.
  6. You need 16 oz of cream cheese, room temperature.
  7. It's 1 cup of sugar.
  8. Prepare 2/3 cup of sour cream, room temperature.
  9. It's 3 tbsp of cornstarch.
  10. You need 1 tbsp of vanilla extract.
  11. It's 6 tbsp of lemon juice.
  12. It's 1 tbsp of lemon zest.
  13. You need 3 of eggs, room temperature.
  14. You need of Blueberry preserved topping.

The lemon base of this Lemon Blueberry Cheesecake is easily my new favorite lemon cheesecake base. If you've ever made my lemon curd, you'll recall that it's made with egg yolks, no egg whites. I find that this gives a better lemon flavor, so I used that idea in this cheesecake and swapped out one of the whole eggs for egg yolks. Cheesecake is a sweet dessert consisting of one or more layers.

New Yolk Blueberry Cheesecake instructions

  1. Preheat your oven at 160°C..
  2. Grease your pan with butter. Line the bottom with baking paper. You can also line the sides..
  3. Mix all crust ingredients. Making sure all is well combined..
  4. Pour into the baking pan, spread and press down equally. Bake crust in the oven at 160°C for 10 minutes..
  5. Once the crust is done, turn down your oven at 150°C. Take the pan out and put it on a tray deep enough to fill up a water bath of about 1/4 of the height of the pan. Or should not be close to 1/2 height of the pan..
  6. Meanwhile, mix cream cheese and sugar. Then add sour cream, cornstarch, lemon juice, lemon zest and vanilla. Mix only until combined..
  7. Drop one egg. Now, restrain yourself from over mixing and only until combined or you don't see any part of the egg anymore. (excuse me, I'm just referring to myself 😅). DON'T OVERMIX. Do this to the remaining eggs..
  8. Add 1 cup of blueberry filling and mix using a spatula. Don't overmix..
  9. Pour the batter on to the baked crust. Even it out..
  10. Bake in the oven for 1 hr..
  11. When the time is up. Check your cheesecake. If it's set and jiggly in the middle, it's done. Put it back in turned off oven and let it stay there for another 1 hr..
  12. Remove cake out and let it cool again for another few hours to room temperature..
  13. Put in the refrigerator overnight. Or in the freezer if you are not using a springform form..
  14. The next day, transfer it to a serving dish, top with blueberry as toppings.
  15. PS: Substitute springform pan with a regular baking pan or aluminum foil pan. You can just carefully tear the aluminum foil pan to reveal the cake..
  16. PS: For Baking Pan - board - 1) Warm the knife, NOT intense heat, with heat. Run it on the side to release the frozen cheesecake on it's side. 2) On low heat stove, warm the buttom of the pan for about 10 seconds. 3) Cover pan with a cake board or a flat plate. 4) Holding both in place, turn the pan & plate over carefully. The cake will drop on the plate crust on top. 5) Put the cakeboard on top of the cake securely, carefully flip all together to transfer..

The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Great recipe for New Yolk Blueberry Cheesecake. We crave and I end up making NY Cheesecake that took me more than a day.

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