Editor’s note: Simmering Saturdays is a recurring column on InkFreeNews. This food feature is provided by Nagi at RecipeTinEats. Look for it to post weekly at 10 a.m.
The thought of a quick ‘n easy no-bake cheesecake recipe is enticing, but if you want to make cheesecake the way it’s intended to be, with a filling that’s somehow fluffy but creamy at the same time, rich but not so dense that it sticks to the roof of your mouth, then a baked cheesecake is the way to go.
CHEESECAKE GRAHAM CRACKER BASE:
- Any plain sweet crackers (graham crackers) will work fine here, just need 2 cups of crumbs.
- 8 tbsp unsalted butter, melted
- 1 lb block cream cheese, well softened, but not melting
- 2 tbsp flour, plain/ all purpose flour
- 1 tsp vanilla extract
- 1/2 cup sour cream (full fat, sub yogurt)
- 1 1/2 cups caster sugar
- Zest of 1 lemon (can skip)
- 3 eggs , at room temperature
- 8oz blueberries – fresh or frozen. If using frozen, do not thaw before adding into batter, and add 5 minutes onto the bake time.
BLUEBERRY TOPPING FOR CHEESECAKE:
- 13 oz blueberries (Note 3)
- 2 tbsp lemon juice (or water)
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour/cornstarch
- 2 tbsp water
Preheat oven to 320°F. Place shelf in middle of oven.
Line inverted base: Get a 8″ springform cake tin. Turn the base UPSIDE DOWN, butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan – excess paper will stick out, see video.
Line sides: Butter and line the side of the pan.
CHEESECAKE BISCUIT BASE:
Break up biscuits roughly by hand and place in a food processor.
Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
Add flour, beat for 5 seconds on speed 4 until just incorporated.
Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
Eggs: Add eggs one at a time – beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth – but stop beating immediately once smooth.
Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).
Cool: Cool the cake in the oven with the door open approx. 8″ for about 2 hours, then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.
Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.
BLUEBERRY SAUCE FOR CHEESECAKE:
Place 1 cup of blueberries (4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.
Mix cornflour and water, then stir in – it will thicken quickly.
Stir in remaining blueberries. Sauce should be syrupy – remove from stove and cool. Will thicken as it cools.
Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect “oozing” consistency (see video) – be careful, don’t make it runny!
Spoon onto cheesecake so it’s completely covered – you’ll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
Slice and serve!
For more tips click here.