Baked Cheese Cake with Blueberry topping
Baked Cheese Cake with Blueberry topping
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Dessert
Servings
4
Prep Time
2 hours
Cook Time
30 minutes
Indulge in the rich, creamy delight of a classic baked cheesecake, where every bite melts in your mouth. This decadent dessert combines a smooth and velvety cream cheese filling with a buttery graham cracker crust, baked to perfection for a golden finish. Whether you top it with fresh berries, a drizzle of chocolate, or enjoy it plain, this cheesecake promises to be the star of any dessert table. Ideal for celebrations or a special treat, this recipe delivers a perfect balance of sweetness and tang, making it an irresistible favorite for all occasions.
Chef Bertrand le Gallic
Ingredients
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170 gr butter
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20 gr butter extra for tin
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280g crushed digestive biscuits
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23 gr sugar
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900g full Even Fresh Cream Cheese Neutral
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250g sugar
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23 gr flour
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180 gr eggs
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20 gr egg yolk
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280 gr Even Fresh UHT Whipping Cream 35% Fat
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Blueberry Frozen Fruit Puree With 10% Added Sugar
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Box of fresh Blueberries
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Authentic Product Bourbon Vanilla Bean Paste From Madagascar
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CapFruit Lemon Frozen Fruit'Zest
Crust Base
Cheese Cake Filling
Blueberry Topping
You may also need
Directions
Crust Base
Preheat the oven to 180°C.
Line the base of a 23cm spring loaded cake tin with parchment paper and coat the tin with butter
For the crust, melt 170gr butter in a medium pan.
Stir in the biscuit crumbs and sugar so the mixture is evenly moistened.
Press the mixture into the bottom of the tin and bake for 10 minutes.
Cream Cheese Filling
Increase the oven temperature to 190°C.
In a mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt
Swap the paddle attachment for the whisk continue beating
You can add Authentic Product’s Bourbon Vanilla Bean Paste From Madagascar, CapFruits Lemon Frozen Fruit'Zest and juice (optional)
Whisk in the eggs, egg yolk and the Even Fresh UHT Whipping Cream 35% Fat on low speed until smooth. The batter should be smooth, light and somewhat airy.
The batter should be smooth, light and somewhat airy.
Blueberry Topping
Defrost the Blueberry Frozen Fruit Puree With 10% Added Sugar
Preparation
Pour the filling into the baked base, if there are any lumps, sink them using a knife - the top should be as smooth as possible.
Bake for 10 minutes at 190°C
Reduce oven temperature to 100°C and bake for 30 minutes more.
If you gently shake the tin, the filling should have a slight wobble.
Let cool in the oven for 2 hours. PRO TIP- For a creamy centre ,turn off the oven and open the oven door, if you prefer it more firm leave it closed.
The cheesecake may get a slight crack on top as it cools.
Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
Pour the defrosted Blueberry Frozen Fruit Puree With 10% Added Sugar as required and top with fresh blueberries.
