Recipe: Stuffed Blueberry Cheesecake - Dessert

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Cheese (how long does cheese last?)cake is one dessert that’s endlessly adaptable. But like Benedict Cumberbatch’s adaptation of Sherlock, this stuffed blueberry cheesecake stands out amongst its peers. It has a cream cheese filling stuffed with chunks of sweet, squishy blueberries (how long do blueberries last?), a buttery graham cracker crust, and a lemon, blueberry glaze to top it all off. It’s a mouthful of velvety soft, creamy, sweet nd lemony, crumbly deliciousness.

Although this blueberry stuffed cheesecake tastes gorgeous with a homemade graham cracker crust, if you’re making it for the first time, there’s no harm in using a store-bought crust (like I did). This way, you can devote all of your time to perfecting the cream cheese filling and climb the ladder to cheesecake heaven – one step at a time.

How to Prevent Cheesecake from Cracking

1. Avoid Overmixing

Unlike with other cakes (how long do cakes last?), it is not wise to whisk cheesecake batter to incorporate more air. Overmixing will result in the cheesecake rising excessively then sinking and cracking. To avoid this, mix all the ingredients on low speed only till well mixed, then add blueberries and fold them into the batter.

2. Temperature Control

Cheesecake is very sensitive to temperature change and hence if you open the oven immediately, temperature will drop and cheesecake will fall. Turn off your oven when the cake is slightly jiggly. Then allow it to bask for 10 to 20 minutes in the oven, as the temperature gradually reduces.

Making Stuffed Blueberry Cheesecake

Make Cream Cheese Batter

In a large bowl, take cream cheese, all-purpose flour (how long does flour last?), and sour cream. Using a hand mixer or stand mix, whisk everything together well. Add vanilla extract, caster sugar, lemon zest (how long does lemon zest last?), eggs. Beat and mix all the ingredients together on medium speed till you get a smooth batter. 

Add blueberries and gently fold them into the batter using a spatula. Pour the batter on top of the cheesecake base. Tap gently to even out the batter.

When it comes to getting the best deals, buying a mixing bowl, all-purpose flour, hand mixer or stand mixer, caster sugar, and spatula online is the way to go!

Bake the Cheesecake

Bake at 320°F for 60 minutes. Once the cheesecake is baked to a light golden, and the top is puffy and slightly wobbly. Allow the cake to rest at room temperature for 2 hours and then refrigerate it for at least 4 hours.

 Make Blueberry Sauce

Take blueberries in a skillet, add water and bring to a boil over medium heat. Once the mixture starts bubbling, add lemon juice, sugar, vanilla extract and simmer for 6 to 8 minutes till blueberries are tender. Once cool, spoon onto cheesecake to cover it completely in blueberry sauce. 

Rest cheesecake for 10 to 15 minutes and allow the blueberry sauce to settle, then slice and serve!

Yield: 12

Author: Bea Padilla

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Stuffed Blueberry Cheesecake

Prep time: 30 MinCook time: 1 H & 10 MInactive time: 6 HourTotal time: 7 H & 40 M

A delicious, fruity, and zesty baked blueberry topped cheesecake.

Ingredients

Base

• 198 g plain biscuit or 28 Graham Cracker squares
• 114 g unsalted butter, melted

Filling

• 454 g cream cheese, well softened
• 15 g flour, plain/ all purpose flour
• 4.93 ml vanilla extract
• 115 g sour cream
• 300 g caster sugar
• Zest of 1 lemon, optional
• 3 eggs, at room temperature
• 227 g blueberries

Topping

• 369 g blueberries
• 29.57 ml lemon juice (or water)
• 100 g white sugar
• 2.46 ml vanilla extract
• 3 g cornstarch
• 29.57 ml water

Instructions

1. Preheat oven to 160 C. Position the shelf in the middle of the oven.
2. Prepare an 8" springform cake tin. Butter and line with parchment paper.

Base

1. Blitz biscuits in a food processor until left with fine crumbs. Combine with the melted butter. It should resemble wet sand.
2. Pour into the cake tin. Spread it out and extend up the walls. Use something to press the base and walls of biscuit to flatten it. You may use a measuring cup.

Filling

1. Use a stand mixer fitted with a paddle attachment or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. Add flour, beat for 5 seconds until just incorporated. Add vanilla, sour cream, sugar and lemon zest. Beat until just combined, about 10 seconds maximum.
2. Add eggs one at a time, beating for 5 seconds. After the last egg, beat as needed until batter is smooth. Stop beating immediately once smooth. Be careful not to overmix and aerate the batter.
3. Using a rubber spatula, stir in the blueberries. Pour batter into the prepared crust.
4. Bake for 70 minutes. It will come out a bit puffed, very lightly golden, not cracked and nearly perfect flat. It jiggles slightly when shaken gently.
5. Keep the cheesecake in the oven to cool for about 2 hours. The oven door should be about 8" open. Refrigerate for 4 hours or overnight.
6. Remove or slide off the cheesecake from the springform pan.

Topping

1. In a saucepan, Stir in 1 cup of blueberries, vanilla, sugar, and lemon juice. Bring to simmer over medium heat. Simmer until blueberries breakdown, about 7 minutes.
2. Make a cornstarch slurry by mixing cornstarch and water in a small cup. Add the mixture to the saucepan. It will thicken the sauce right away.
3. Stir in the rest of the blueberries. Remove from the stove and leave it to cool. It will thicken as it cools. Once cooled, stir and adjust thickness by adding half a tsp of water at a time to create the perfect "oozing" consistency. Be careful not to make it runny.
4. Cover the cheesecake with the blueberry sauce. Use leftover sauce for touch ups. Refrigerate for 2 hours or until it's ready to be served.

Notes

1. Cream Cheese - Make sure the cream cheese is quite soft but not melting. If it is soft enough, less beating will be required. This ensures less aeration and no cracks. Too much beating creates an aerated cake that rises and cracks.
2. Blueberries - fresh or frozen may be used. If using frozen, do not thaw before adding into batter. Just add 5 minutes onto the bake time. Blackberries and raspberries may be used as substitute.

Nutrition Facts

Calories

488.72

Fat

27.32

Sat. Fat

15.15

Carbs

57.77

Fiber

1.91

Net carbs

55.87

Sugar

44.37

Protein

5.96

Sodium

261.48

Cholesterol

110.15

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