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Baked Blueberry Cheesecake

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This delicious Baked Blueberry Cheesecake will make your festive table look even more attractive. It is light and creamy with the refreshing flavor of the blueberries. Best choice for a delectable sweet that will not just pamper your senses but also looks amazing.

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Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 20 min

4 SERVING

Ingredients:

8.8 Oz. Cream cheese
2.6 Oz. Granulated sugar
1.9 Oz. Whole egg
0.7 Oz. Lemon juice
1 Oz. Cake flour
7 Oz. Heavy cream
2.1 Oz. Blueberry (for dough)
1 Oz. Blueberry (for topping)
Bottom:
3.1 Oz. Graham biscuit
1.4 Oz. Melted unsalted butter

Directions:

Put the biscuits in a thick bag, press with a rolling pin, and crush them into small pieces. When it becomes fine, add melted unsalted butter and knead well from the top of the bag.

When the butter is mixed properly with the biscuit powder, put it in a mold. Firmly compact it with a spoon and store it in the refrigerator.

Put the cream cheese in a bowl and mix well until it becomes a smooth cream.

Add granulated sugar, whole egg, lemon juice, and sifted cake flour in order, and mix well each time.

Add the heavy cream in 3 portions and mix well each time.

Pour a small amount of cheese dough into the mold and line up the blueberries for the dough. Do not put blueberries in the center of the cake. If there is blueberry in the center, it will be difficult to cut.

Pour the remaining cheese dough into a mold.

Place blueberries for toppings. As before, don't put blueberries in the center of the cake.

Bake in an oven at 338 °F/170 °C for about 60 minutes. If you get uneven baking, it's a good idea to swap the front and back of the mold 10 to 15 minutes before baking.

After baking, put it in a cake cooler to remove the heat. When it has cooled sufficiently, wrap it in plastic wrap and chill it in the refrigerator overnight. Enjoy!