How to Make Blueberry Cheesecake With a Springform Pan

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One key tool you're going to want to have around when making blueberry cheesecake is a nice springfoam pan. Make blueberry cheesecake with a springfoam pan 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, the owner of The Harrison House Suites, Tucker House Inn and Coho Restaurant in Friday Harbor, San Juan Island, Washington. Today, I'm going to show you how to make a blueberry cheesecake in a springform pan. So, a springform pan is nothing but a pan with a removable bottom, and it just helps you get the cheesecake in and out. I actually have some mini ones that I'm going to use today, for demonstration. And this is what the cheesecake looks like, when it's finished. And you might be wondering why I had it wrapped in aluminum foil, is because when we bake it, we bake it in a water bath. So, the aluminum just keeps any water from breaking the seal of our springform pan. So, we're going to start with our crust, I have some graham crackers here. I'm going to put them in a food processor and just grind them. You're going to probably need about eight graham crackers, I have seven that's already ground and ready to go. O.k., I'm going to pour this in my bowl. It's about eight graham crackers, about four tablespoons of melted butter, and I'm going to add a little bit of that, now. You can add sugar to your crust, I usually don't, because there's enough sweetness going on in the dessert, or in the cheesecake. O.k., let's pour it in here, and I'm just going to push it around and cover the bottom. Oops, sometimes, it's good to use the ramekin if it's a little sticky. Just push it down, so it's nice and firm. And then, I'm just going to bake for 350 degrees for about eight to ten minutes, until you see the edges of these are golden brown. So, now, we're going to work on our filling. You can choose to do this in a standing mixer, I, for convenience, I already have one appliance out and dirty. So,might as well continue on, Cuisinart works just as well. The one thing that is important, is to make sure that all your ingredients are at room temperature, you get a better emulsion. So, this is eight ounces of cream cheese, to which I'm going to add a half a cup of sugar. And this recipe scales really well, this one that I made, is two eight ounce packages of cream cheese. So, we're just going to be cutting the recipe in half. So, you can scale it for how big or how few portions you want to make. And I'm going to just scrape this down and I'm going to make sure we don't have any lumps in there. O.k., and then, I'm going to add one egg, and this is half of what I did for that cheesecake. I like doing these individual ones, because it's nice to eat it for a couple or an individual. Or, if you don't have a lot of folks coming for dinner, having a whole big pie, a whole big cheesecake going around, maybe that'd be too much. O.k., so, I'm going to add a third of a cup of sour cream and a tablespoon of flour, flour's optional, and a teaspoon of vanilla. Just mix until combined. I'm going to just scrape it down, to make sure, particularly with the flour, we don't want any lumps. O.k., perfect. So, let's start with these, probably best to wrap it, I have some foil, two or three, and just cozy the aluminum around here. Then, this is going to be my water bath, I'm going to fill this about half way up, so half way up here, with some hot water. You're going to put them in and you're going to bake for about 20 to 25 minutes, just until there's a little bit of jiggle, but you'll see that one inch around here is already set. So, let's pour this in. Yeah, the blade, because getting the blade out, it's a messy part. So, you're going to fill these up, about half way. And we still have to make this a blueberry cheesecake, it's just a regular cheesecake at this point. O.k., so, give them a little bit of a shake to level them off. O.k., so, I have some fresh blueberries, actually these were frozen blueberries that we had from this season. So, I'm going to pour, put some of them on, just sprinkle them around. Just, since I thought this looked just too bare, I have a little bit of a streusel topping, just some butter, sugar, little cinnamon,and some pecans. Just kind of cut the butter into the flour and the sugar. So, let's get this little stem out, add a little bit of the streusel topping. So, there you have them, they're ready to go into the oven. And then, just peel the paper off, and probably it's best just to give this a little bit of a score. I do score it when it comes out of the oven, it's not a bad idea to score it one more time. And then, gently un, there you go. And there you have your blueberry cheesecake, I hope you enjoy it.


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