My Best Cheesecake Recipe
I know that everyone says their cheesecake recipe is the best. I don’t know about yours, but this one is my favorite. Light and fluffy, but rich in flavour. Serve this lovely cheesecake with a spoonful of blueberry sauce on top and enjoy. You’re gonna feel like its your birthday!
Sauce brings the cheesecake to a completely new level.
I love a good cheesecake. And to be honest, I haven’t met a single person that doesn’t, so far in my life.
Not every cheesecake is a good cheesecake, though. I don’t like if the base is too crispy or soggy. I like it being somewhere in between.
Also, I think that cream cheese is really important. Often times it is too grainy and stiff and too sour. Flavour and texture can both be unfavourable for its use in cheesecakes.
So I like making cheesecake with cream cheese I have eaten previously, that is not too sour and has more of a creamy and light texture.
And cheesecake can never reach its full potential if eaten without a sauce. I prefer berry based sauces, but caramel is good as well.
- 16 servings
- Prep time: 40 Minutes|Cook time: 50 Minutes|Total time: 1 Hours 30 Minutes
For the crust
For the sauce
- Break and crumble the cookies, they are quite fragile. Combine with butter and spread on the bottom of your cake mould. Spread evenly and press. Refrigerate while preparing cream mixture.
- Mix all the ingredients except eggs. When everything is well combined and creamy, add one egg at a time, mixing continuously. When you're done, spread the mixture over the cookie base and bake on 160°C or 320 F for about 45 to 50 minutes. Turn the oven off. Open the oven door and leave the cake inside to cool down gradually.
- Once it's cooled down, you can spread the top layer.
- Prepare the top layer by mixing all the ingredients until well combined. Go easy on the whipping cream because the mixture shouldn't be to fluid. Add it gradually.
- Refrigerate it for at least a couple of hours. Overnight would be best.
- Prepare blueberry sauce by cooking all the ingredients except cornstarch. Cook until blueberries start to break down, 15-20 minutes. In the end, mix cornstarch with a little bit of water and add it to the blueberry sauce. It will help thickening it.
- Serve chilled cheesecake with a spoonful of blueberry sauce on top and enjoy.
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