I’ve been hooked into baking lately, trying different bread and cake recipes. Because, I have no formal studies yet in baking, but planning to enroll in a baking class this summer if schedule permits, all I do for the meantime is trial and error. If my baked goods fail, I just charged it o experience, ahaha.
Aside from the Everyday Baking cookbook that a dear friend gave me, I also search on different recipes in the web, compare and choose the ones which are easier to bake, ingredients wise and procedure as well.
So here it is my ever first Blueberry Cheesecake. My husband and sons gave a two thumbs up for it is finger lickin’ good 🙂
For the crust:
1 cup of graham cracker crumbs
¼ cup of unsalted butter, melted, I use the butter compound from Wonderbake
For the filling:
340 grams of Blueberry preserves
2 large eggs
2 (8 ounce) packages of cream cheese, softened
1 (300ml) can of condensed milk
2 tsp of vanilla extract
2 tsp lemon extract
Preheat the oven to moderate settings at 350 º F or 177 ºC
Using a fork mix graham cracker crumbs and melted butter in a bowl.
Pour the mixture into the baking pan, press it into the bottom of the pan and bake it for 12 minutes or until it is set.
When set remove it from the oven and let it cool.
Next is to prepare the filling. Beat cream cheese and condensed milk using an electric mixer until smooth.
Add the eggs, vanilla extract and the lemon extract, continue beating until it becomes well combined and creamy.
Pour the filling over the cooled baked crust, use a spatula for even spreading.
Now, bake it for 25-30 minutes, until the filling is set but still jiggly in the middle.
Let it cool for an hour then refrigerate for another hour or until it is completely chilled.
After chilling pour in the blueberry preserve on top, spread it evenly then refrigerate it again before serving.