If you couldn’t tell, I love cheesecake. I’ve made chocolate hazelnut cheesecake, cheesecake pops with almonds, matcha, and rose pistachio, but this time I’m going back to basics and presenting you with a classic and super simple cheesecake recipe… blueberry cheesecake!! If you want to omit the blueberries because you’re a blueberry hater, you could always just leave it out and have a classic vanilla cheesecake.
Cheesecake is baked the same way a custard such as crème brûlée or pôt de crème would be baked — in a water bath to gently set the eggs. If you’ve ever had a tough time with cheesecake, complete with cracked tops or collapsed cheesecakes then you are not alone, because I’ve been there, and I’ve come up with seven tips for making cheesecake that will hopefully lead you to success.
Funny story, I thought I had it all figured out but the first attempt was actually a disaster, all because a little bit of water from my water bath managed to seep through two layers of foil and soak the whole bottom of my cheesecake as it baked. That was a sad day my friends, but at least we all know now that you should always make sure the bottom of your cheesecake is nice and sealed before placing it into the water bath.
Adding blueberry jam on top is optional, but it does look pretty good.
ANYWAYS, here is the recipe:
Marbled Blueberry Cheesecake
100g (1-1/4 cups) graham crumbs
30g (2 tbsp) butter, melted
560g (2-1/2 cups) cream cheese, at room temperature
100g (1/2 cup) sugar
3 eggs, at room temperature
6g (1 tsp) vanilla extract
30g (2 tbsp) flour
83g (1/4 cup) blueberry jam
(1-1/2 cups) blueberry jam for topping (optional)
- In a small bowl, combine the butter and graham crumbs until butter is fully mixed in. Press into the bottom of a 6″ springform pan.
- Wrap the outside of the springform pan in foil (I like to do 2 layers just in case) to prevent water leaking into the cheesecake and set aside.
- Preheat the oven to 180C/350F.
- In a stand mixer with a paddle attachment or medium mixing bowl with a hand mixer, cream the cheese and sugar until smooth and lump-free.
- Add in the eggs, one at a time, on low speed, scraping your bowl between each addition of an egg.
- Add in the vanilla extract.
- Add in the flour and mix until fully combined into the batter.
- In a separate small bowl, take your blueberry jam, and mix in 3 tablespoons of cheesecake batter (this will be used to marble in the cheesecake).
- In your springform pan, pour in the cheesecake base until about half way, spoon in a few teaspoons of blueberry batter, pour the rest of the plain cheesecake batter, and finish with more dollops of blueberry cheesecake.
- Take a toothpick and swirl the batter around until marbled. Tap the pan against your countertop to remove any large air bubbles.
- Place the cheesecake pan into a large deep-sided pan and pour boiling water into the large pan to create a water bath. Bake for 15 min.
- After 15 min have passed, lower the temperature to 121C/250F and place a piece of aluminum foil on top of the cheesecake to prevent browning. Bake for 60-75 min or until the top looks set and the middle jiggles very slightly.
- Cool on the countertop out of the water bath and foil until at room temperature, then place in the fridge to chill for 8hrs to overnight.
- Run a pairing knife along the edge to loosen the cheesecake and remove from the pan.
- Add more blueberry jam on top (optional), enjoy!
Feel free to watch the video tutorial here: