For a fun Carnival party, how about a delicious… should i say dreamy? Hehehe Baked Blueberry Cheesecake, or here in Portugal we call these as an American Cheesecake.
I love these kind of baked cheesecakes, this time I’m serving with a homemade blueberry jam, but you can absolutely add whatever you like from fruits and jams, to cream, caramel, coffee, vanilla chocolate, there are a lot of different topping for a baked cheesecake.
Also the traditional cheesecake base is made with crunched graham crackers but I’m using digestive biscuits, they are both basically the same thing but with different formats, rustic slightly sweet cookies, perfect for the base of this cheesecake, lets check the recipe.
Creamy Baked Blueberry Cheesecake
A blueberry baked cheesecake is a fantastic rich, creamy and tangy dessert made with cream cheese, digestive biscuits and homemade blueberry jam.
Ingredients
- Cream Cheese – 675gr (About 3 Packs of Philadelphia Cream Cheese)
- Double Cream – 200ml (Fresh if Possible)
- Digestive Biscuit – 180gr (Or Graham Crackers)
- Unsalted Butter – 100g
- Sugar – 125g
- Vanilla – 1 teaspoon (Extract)
- Lime – 2 Zest (Or 1 Lemon)
- Eggs – 3 (L)
- Blueberries – 200gr
- Sugar – 50gr
- Blueberries – To Sprinkle
Directions
- On a small saucepan add 200gr of blueberries with 50gr of sugar, lets it slowly cook, until it thickens… for about 30 minutes max, then take it out of the heat, this is enough for a standard jam jar and enough to generously cover the cheesecake.
- Line a round baking mold with non-stick paper.
- Add the 180g digestive cookies and chop these until they create a sandy texture, then add the melted butter, mix and pour into the bottom of the mold.
- Press and spread to create the base, take care that it is even and well pressed, so when it cools down it sets and becomes a solid base.
- Now in a bowl add the cream cheese and the sugar, whisk until it becomes a very smooth airy mixture.
- Next add the fresh double cream, the zest of two limes and the vanilla extract, again whisk everything until it is very creamy.
- Now add the eggs one by one, whisking well between each addition.
- Optionally you can take some of the cream cheese and add some of the cooled blueberry jam to create a more colorful cheesecake cream.
- Pour all the cream cheese batter into the mold, use a spatula to spread it and drop the pan a few times on a table (from a low height) just to remove any air bubbles and make sure all the cheesecake batter is in contact with the cookie base.
- Preheat the oven to 180°C and prepare a tray with hot water where you will put the mold (to cook the cheesecake in a water bath).
- Wrap the bottom and sides of the mold in aluminum foil (just to make sure no water gets in) and bake in the hot water for +/- 1 hour until well baked.
- When its done, remove from the oven and let it cool, then cover with cling film and refrigerate until the next day, this is important for the cheesecake to set completely.
- Finally take it out of the refrigerator and finally cover with the blueberry jam and decorate with some blueberries and it’s ready to serve, enjoy.
If you don’t have time to make a quick jam, just choose a jam you like and use that, its no problem at all, especially if you are craving a specific flavor but the fruit is out of season ;D
A cheesecake can last well up to 3 days if kept in the refrigerator, more than that is better to freeze, although it will lose a bit of texture, its still a nice treat eaten directly frozen or letting it defrost.
This recipe for Creamy Baked Blueberry Cheesecake was originally created on BakeAfter.com. Esta receita de Tarte de Queijo Assado com Mirtilos foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 263 calories; 16.7 g fat; 24.5 g carbohydrates; 5.2 g protein.Did you try this recipe?
Let me know how it turned out for you! Leave a comment below ;D
