Easy Creamy Baked Cheesecake (Printable Version)
A luscious baked cheesecake with a smooth texture and vibrant blueberry topping to delight your taste buds.
# Ingredients:
→ Crust
01 -
150 grams graham cracker crumbs
02 -
75 grams salted butter, melted
03 -
1 tablespoon whole milk
→ Filling
04 -
900 grams full-fat block-style cream cheese, room temperature
05 -
200 grams granulated sugar
06 -
240 milliliters heavy cream
07 -
1 teaspoon vanilla bean paste
08 -
3 large eggs, room temperature
09 -
120 grams sour cream, full-fat
10 -
1 tablespoon cornstarch
11 -
1 teaspoon lemon zest
12 -
2 teaspoons fresh lemon juice
→ Blueberry Sauce
13 -
300 grams fresh or frozen blueberries (unthawed)
14 -
50 grams granulated sugar
15 -
1 tablespoon fresh lemon juice
16 -
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
# Steps:
01 -
Combine graham cracker crumbs, melted butter, and milk. Press evenly into the base of a 23 cm springform pan. Chill in the refrigerator while preparing the filling.
02 -
Beat cream cheese at medium speed until smooth. Gradually add sugar and mix until combined. Pour in heavy cream and vanilla bean paste, then add eggs one at a time, mixing gently after each to avoid incorporating excess air.
03 -
Incorporate sour cream, cornstarch, lemon zest, and lemon juice into the filling mixture. Blend until creamy and homogeneous.
04 -
Pour filling over chilled crust. Place springform pan in a larger roasting pan and fill with hot water halfway up the sides of the pan to create a water bath. Bake at 160°C for 60 minutes until edges are set but center slightly jiggles. Turn off oven and leave cheesecake inside with oven door slightly ajar for 30 minutes.
05 -
Remove cheesecake from water bath and cool to room temperature. Refrigerate for at least 8 hours or preferably overnight to set the texture fully.
06 -
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries release juices and begin to soften. Optionally, add cornstarch slurry to thicken. Allow sauce to cool to room temperature.
07 -
Spoon the blueberry sauce over chilled cheesecake slices just before serving.
# Notes:
01 -
Using a water bath prevents cracks and ensures even baking. Use room temperature ingredients and mix gently after adding eggs to avoid incorporating excess air.
02 -
Fresh or frozen blueberries can be used for the sauce; if frozen, do not thaw before cooking to preserve color and texture.
03 -
Wrap cheesecake tightly when storing in the refrigerator to prevent absorption of other odors; it keeps well up to 5 days.