If you have not check out the original recipe [Click Here] It is the holy grail for cheesecake lovers :)
Super easy and totally oven-free with the privilege of a baked cheesecake: no one should miss out~
We develop these flavours with 4 different crust combinations so you could mix and match which ever crust and filling to your preference.
Let's dive into the blueberry!
We want to do a classic blueberry flavour and came up with this :) Fresh Blueberries are the best!
Tangy and sweet, beautifully purple with tons of health benefits. A classic twist on the New York Style Blueberry cheesecake.
Infographic Recipe will be updated soon!
No oven Baked Blueberry Cheesecake
Yields 7 inch cake
Ingredients
Crust:
100g (1 cup) Graham cracker/Digestive biscuit crumbs
10g (2 tsp.) Brown sugar, packed
30g (2 tbsp.) Butter, soften
1 Egg yolk
Filling:
100g (3.5 oz) Fresh blueberries, washed
100g (3.5oz) Cream cheese, soften
50g (1.7 oz) Heavy cream
1 Egg
1 Egg white
20g (3½ tbsp.) Flour
45g (4 tbsp.) Granulated sugar
2.5ml (1/2 tsp) Vanilla extract
Pinch of salt
Extra Fresh blueberries, washed and dried
Method
1. Work all the crust ingredients and until all crumbs are coated which will look like wet sand
2. Press the crust into the Teflon coated frying pan of your choice and firmly pack it into a tart like shape, with a flat bottom with high sides
3. Refrigerate the pastry until the filling is ready
4. Combine blueberries with sugar in a microwave safe bowl and microwave it for 1 and a half minute
5. Stir thoroughly and microwave it for 45sec – 1 min more
6. Push it through a fine sieve and let it cool down
7. Beat cream cheese, salt and flour together until flour is not visible
8. Add heavy cream and beat it until all incorporate
9. Add in blueberry puree and mix until incorporated
10. Add in vanilla extract and egg white and whisk until smooth
11. Crack in one more egg and mix until well incorporate
12. Pour the filling into the crust and rap the pan to burst big air bubbles
13. On the lowest setting of your stove, cover the frying pan with a lid and cook for 25 – 40 minutes (Time may vary as each stove and frying pan is not built equally)
14. Remove from the heat, uncover and let the cheesecake cool completely before refrigerating it for at least 3 hours before serving
15. When serving, unmold the cake and arrange fresh blueberries on top
Tips
I. If you do not have a microwave, you can use the stove-cooking method
II. Teflon coated pans are recommended as they have a non-stick surface for a good release of your cake
III. Do not use pans/ pots that are too thin as the heat will conduct too quickly and result a burnt bottom and an uncooked filling
IV. In the video demonstration, we used a 17cm (7 inches) pan, but you could use anything you have handy at home 26cm (10 inches) will be the limit as the filling will get too thin and not result in a beautiful cheesecake
V. You can try 3 other different crust (Choco-Hazelnut Crust, Almond Crust, 1 more Coming soon)
Ingredients
Crust:
100g (1 cup) Graham cracker/Digestive biscuit crumbs
10g (2 tsp.) Brown sugar, packed
30g (2 tbsp.) Butter, soften
1 Egg yolk
Filling:
100g (3.5 oz) Fresh blueberries, washed
100g (3.5oz) Cream cheese, soften
50g (1.7 oz) Heavy cream
1 Egg
1 Egg white
20g (3½ tbsp.) Flour
45g (4 tbsp.) Granulated sugar
2.5ml (1/2 tsp) Vanilla extract
Pinch of salt
Extra Fresh blueberries, washed and dried
Method
1. Work all the crust ingredients and until all crumbs are coated which will look like wet sand
2. Press the crust into the Teflon coated frying pan of your choice and firmly pack it into a tart like shape, with a flat bottom with high sides
3. Refrigerate the pastry until the filling is ready
4. Combine blueberries with sugar in a microwave safe bowl and microwave it for 1 and a half minute
5. Stir thoroughly and microwave it for 45sec – 1 min more
6. Push it through a fine sieve and let it cool down
7. Beat cream cheese, salt and flour together until flour is not visible
8. Add heavy cream and beat it until all incorporate
9. Add in blueberry puree and mix until incorporated
10. Add in vanilla extract and egg white and whisk until smooth
11. Crack in one more egg and mix until well incorporate
12. Pour the filling into the crust and rap the pan to burst big air bubbles
13. On the lowest setting of your stove, cover the frying pan with a lid and cook for 25 – 40 minutes (Time may vary as each stove and frying pan is not built equally)
14. Remove from the heat, uncover and let the cheesecake cool completely before refrigerating it for at least 3 hours before serving
15. When serving, unmold the cake and arrange fresh blueberries on top
Tips
I. If you do not have a microwave, you can use the stove-cooking method
II. Teflon coated pans are recommended as they have a non-stick surface for a good release of your cake
III. Do not use pans/ pots that are too thin as the heat will conduct too quickly and result a burnt bottom and an uncooked filling
IV. In the video demonstration, we used a 17cm (7 inches) pan, but you could use anything you have handy at home 26cm (10 inches) will be the limit as the filling will get too thin and not result in a beautiful cheesecake
V. You can try 3 other different crust (Choco-Hazelnut Crust, Almond Crust, 1 more Coming soon)
Links to Supplies:
 |
| Nonstick Pan |
 |
| the slice :) |
 |
| more flavours coming soon! |
Hope you guys enjoy this weeks [How To's]
See you next week :)
xo
D
No comments:
Post a Comment