Delicious and ultra Creamy blueberry cheesecake bars baked on buttered biscuit crust and topped with homemade blueberry preserve. A perfect way to enjoy flavours of blueberries and cream cheese.
A baked New York Style Cheesecake topped with sweet and tart blueberry preserve. A great fruity dessert option after any meal.
No cream cheese? Now making cream cheese could not be easier, since you are likely to have everything you need to make rich, tangy and creamy cream cheese, right in your kitchen! Delicious homemade cream cheese in no time
Why bake in a Water bath?
The hot water bath insulates the outer ring of the mould and keeps the oven moist. This gives the center time to cook and prevents the outer edge of the cheesecake from baking faster than the center. Uneven cooking can cause a cheesecake to sink or crack.
How to make Blueberry preserve?
In a sauce pan take one part of fresh blueberries with half of sugar . On a medium low flame, cook the blueberries & sugar till the sugar dissolves and begins to boil. Mash the fruit lightly with the back of a ladle. Let the preserve thicken till it becomes sticky and has reduced in volume.
The jam will continue to thicken as it cools, so remove the jam from the flame while its still liquid. Once cool, transfer to a sterilised jar and refrigerate.
Storing
Store this cheesecake in the refrigerator covered for up to 5 days…
Try other cheesecake recipes –
- Passion fruit Cheesecake with caramelized rum pineapple
- Burnt Basque Cheesecake
- Baked Cheesecake with black plum preserve
- Spiced Pumpkin Cheesecake Muffins
Blueberry Cheesecake Squares
Course: Dessert8-10
servings30
minutes1
hourDelicious and ultra Creamy blueberry cheesecake bars baked on buttered biscuit crust and topped with homemade blueberry preserve. A perfect way to enjoy flavours of blueberries and cream cheese.
Ingredients
- Base
175 g Plain Marie Biscuits or Graham Crackers
40 g Salted Butter, melted
- Cheesecake Filling
450 g Cream Cheese, at room temperature
75 g Caster Sugar
3 Large Eggs, at room temperature
60 ml Lemon Juice
1 tsp Vanilla Extract
Zest of one Lemon
100 g Blueberry Preserve/Crush, to top
Directions
- Preheat the oven to 180C / 160C (Fan).
- For the Base
- Crush the biscuits to fine crumbs in a zip lock or food processor. Add melted butter and combine well.
- Line the base of a removable bottom square cake pan with the crushed biscuits. Press down firmly with the back of a glass or spoon. Chill the base while you prepare the cheesecake filling. Also, cover the outside of the pan with foil twice, to avoid water from the water bath from getting in while baking.
- For Cheesecake Filling
- Place the sugar, cream cheese, heavy cream, vanilla extract, lemon juice and zest in a large bowl and beat well with an electric hand whisk until smooth. Add in the eggs one by one, mixing well after each addition.
- Add in a tablespoon of the blueberry preserve and mix well.
- Pour this filling over the biscuit base and level the surface.
- Place the spring foam pan in a water bath (Pour enough water in the tray to cover a little bit of the sides of the baking pan) and bake in the preheated oven for 45-50 minutes, until there center is just a loose wobble.
- Once set, turn off the oven and leave the door ajar to allow the cheesecake to cool in the oven for an hour. Run a palette knife around the outside edge to loosen the cheesecake and cool completely on the counter.
- Refrigerate for at least 1 hour, to help it set. Top the Cheesecake with blueberry preserve.
- Cut the cheesecake into squares of desired size. Top with fresh blueberries (optional)
Notes
- It is important to let the cheesecake cool gradually as a sudden change in temperature could lead to the cheesecake collapsing.
- The hot water bath insulates the outer ring of the mould and keeps the oven moist. This gives the center time to cook and prevents the outer edge of the cheesecake from baking faster than the center. Uneven cooking can cause a cheesecake to sink or crack.
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