Blueberry Cheesecake (Small Batch)

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Today is my parents 49th years wedding anniversary, one more year to the grand 50th wedding anniversary.  To celebrate this special occasion, I made them Blueberry Cheesecake. My dad is not picky with food, but my mom is. She’s very difficult to please and finding a dessert that she really like is very challenging. Good thing, this Blueberry Cheese Cake never failed to please here.

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She doesn’t eat much like me, but she just cannot resist buying the whole 8-inch blueberry cheese cake. The one she normally buy is the refrigerator cheesecake. Although no bake is the quickest and easiest method to make cheesecake and no egg is needed, I had always preferred the baked cheesecake.

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Baked cheesecake has more compact and dense texture. It has a more stable base, and it doesn’t soften easily like the no bake cheesecake. I also find that baked is a better method especially when I want to bring the cheesecake for a group gathering. I wouldn’t have to worry that the cake will collapsed when left hours outside the table.

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Aside from stability and texture, I like the taste of baked cheesecake because it doesn’t feel like I am eating lump of whipped cream cheese. It is more solid and it taste better with the buttery taste of the graham crackers crumb base.

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Cheesecake is not a diet food. So if you are concerned with calories, I would suggest stay away from it. But if you want to treat yourself, it’s worth having a slice or maybe two. I made the small batch, this way I can enjoy it without being overwhelmed. It will be enough to satisfy my cravings without hating eating it at the end. Since it’s a small batch, it is not as high and thick as most of the cheesecake. Although I find thick cheesecake beautiful and more elegant, I like mine thinner. I tend to enjoy it more because no matter how much I crave for cheesecake, I just cannot eat entire thick slice of this cake, it is so rich and creamy! But no worries if you want it big, I also have the big portion recipe here. Big or small, it’s your call! Let’s get started!

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Small Batch (6-inch)

Blueberry Sauce (Canned blueberry sauce is also an option)

  • 1 teaspoons  cornstarch
  • 1/2 teaspoon fresh lemon juice
  • 1 Tablespoon warm water
  • 1 cups fresh or frozen blueberries
  • 1 Tablespoons granulated sugar

Crust (Store-bought graham crackers crumb is also an option or you can make your own using my Homemade Graham Crackers biscuit)

  • 1 cup graham cracker crumbs
  • 4 tbsp melted and cooled butter
  • 2 tbsp granulated white sugar

Cream Cheese Filling:

  • 8 ounce (1 box) full fat cream cheese, soften at room temperature
  • 3 tbsp granulated white sugar
  • 4 tbsp sour cream or greek yogurt
  • 1 tsp vanilla extract
  • 1 Large egg, room temperature (If using Light cream cheese, make this 2 tbsp only)

Big Batch (9-inch)

Blueberry Sauce (Canned blueberry sauce is also an option)

  • 2 teaspoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 Tablespoon warm water
  • 2 cups fresh or frozen blueberries
  • 2 Tablespoons granulated sugar

Crust (Store-bought graham crackers crumb is also an option or you can make your own using my Homemade Graham Crackers biscuit)

  • 1 and 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)
  • 6 Tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar

Cream Cheese Filling:

  • 24 ounces (3 boxes) full fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream (or yogurt), at room temperature
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature

Note: I used a combination of canned blueberry sauce and fresh blueberries to give more texture to the sauce and whole bits of blueberry.

Instructions:

  1. Prepare blueberry sauce (If not using canned sauce). This can be made ahead of time and refrigerate.
  2. Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 6 or 9-inch springform pan with nonstick cooking spray. Set aside.
  3. Make the graham cracker crust:  Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pan (I used 6-inch springform pan) and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photos above. Bake the crust for 7 minutes. Allow to slightly cool as you prepare the filling.
  4. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl – about 1 – 2 full minutes or until the mixture is smooth and creamy. Add the sour cream and vanilla, beat until combined. On low-speed, add the egg. Do not overmix the filling after you have added the eggs.
  5. Pour the filling into the cooled crust.
  6. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. Make sure the pan is fully covered with foil and the end of the foil should reach the top edge of the pan. The foil wrapped around the pan will prevent water from leaking inside.
  7. Bake until the center is almost set. Avoid over baking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.
    • For 9-inch pan, bake for 50-60 minutes or center is almost set
    • For 6-inch pan, bake for 40 – 45 minutes or center is almost set
  8. Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour.
  9. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred).
  10. Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled. Top with remaining chunky blueberry sauce, if desired. Cover leftover cheesecake and store in the refrigerator for up to 4 days.

Serves 6-8

Good to know:

  • Make ahead tip: You can easily freeze cheesecake for up to 2 months. It is advisable to not pour the sauce on top if you want to freeze it. Just make the base cheesecake and pour desired sauce when ready to serve. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.
  • Use springform pan or pan that has a releasable bottom. If you do not have one, square or rectangular pan is better so that you can slice and lift it easily without ruining the cake.
  • If you are wondering why the pan is wrapped in foil and cooked in water bath, this is for even baking and to avoid crack top.
  • Do not open the oven until cooking time is done. Sudden drop in the temperature can cause the cheesecake top to crack.

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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥

Recipe Adapted from: Cooking Classy

Quote of the day

An anniversary is a time to celebrate the joys of today, the memories of yesterday, and the hopes of tomorrow.

 

Categories: Cakes, Small Batch Recipes

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