Blueberry Philly Cream Cheesecake

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Blueberry Philly Cream Cheesecake is a really simple no-bake cheesecake that you can prepare anytime. Make blueberry Philly cream cheesecake with help from the owner of a bed and breakfast in this free video clip.

Part of the Video Series: Cheesecakes & Desserts
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Video Transcript

Hi, I'm Anna Maria de Freitas, owner of the Harrison House Suites, Tuckerhouse Inn and Coho Restaurant in Friday Harbor San Juan Island. Today, I'm going to show you how to make a Philly blueberry cheesecake. This is actually a no-bake cheesecake. So that's one thing we don't have to do. So we're going to start with the crust. I have some graham crackers that we're going to grind. You can use a prepared crust if you'd like. That was about six graham crackers. So it looks like everything is evenly grounded, maybe a few more pulses. OK. I generally don't add sugar to my crust. You can add sugar, you can add a little cinnamon. Sometimes if I'm doing something with a tropical feel I add a little coconut. So you can have a little fun with the crust if you like. And in to this I'm going to add about three tablespoons of melted butter. I'm going to stir this up. And this cheesecake is quite flexible. You can use a variety of containers. This is one that I've made that's already set up. It's in a tart pan with a removable bottom. I have some mini spring form pans here. And then I have a large spring form pan here with a removable bottom so a variety of options. You can use a traditional pie pan, so nothing fussy here. So just going to put this here and spread this around. Get some even coverage. This is going to have to go in the oven and bake for about ten minutes until they're golden brown. I've already baked these little ones so we're going to use that. We're going to go right to here. This is the point of this. So you do that, make sure it covers the bottom of the pan. Put it in the oven for let's say 350 for eight to ten minutes until it just starts getting golden brown around the edges. And then we're going to go to our cheesecake. You can use a stand mixer or a hand mixer. I like a food processor, it doesn't matter. But it does matter to make sure all of your ingredients are at room temperature, so that's eight ounces of cream cheese. We're going to whip that. Going to let that cream. And you'll just scrape it down. OK. And to that I'm going to add seven ounces of condensed milk. And that's giving you the sugar and a little bit of texture. We're not adding eggs to this because it's a no bake cheesecake. And I have a tablespoon of freshly squeezed lemon juice. I'm going to puree that again. Then scrape it one more time. Can see how nice and creamy it's getting. And then I'm going to finish it off with a half a teaspoon of vanilla. Vanilla extract. OK. And then you can pour these in to your prepared crusts. Then you're going to do like I did here. Cover it with some film right to the top of the custard of the cheesecake. Cheesecakes are custards. Then they'll go in the refrigerator. Six to eight hours or overnight. And then what you're going to do after you take it away you just peel it back. And as I said this has a removable bottom so you just gently work it off the bottom. Right on to a serving plate. And I have a little blueberry sauce here. And I added a little sugar to it and just gently cooked the blueberries down. So I'm going to get my slotted spoon because I don't want to get too much juice on the cheesecake. So I take my slotted spoon and we'll just cover this with blueberries. The blueberries do weep as soon as you get some sugar on them. And then what we're going to do is we're going to thicken this sauce and then we'll pour that on top sort of as a glaze. So I'm going to add a little bit of corn starch to this. Just gently put it on the heat, thicken it up, and then that will become my glaze. So what I did is I took the juice that was left from the berries, a little bit of corn starch. I reduced it, so now I have this wonderful glaze that's going to top the cheesecake, and I'm just chilling it in a water bath so that we don't melt our no bake cheesecake. Water baths are great for getting things to room temperature really quickly. There we go. So we'll use this. Let's wipe the bottom down so we don't drip on our cheesecake. And we'll just spread this. So just to give it more of a finished look. So I added about half a tablespoon of corn starch and a little bit of water just so the corn starch didn't create any. There we go. Just gives it a little more of a finished look. I hope you enjoy your Philly blueberry no-bake cheesecake.

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