Chill for several hours or overnight. Run a hot knife blade around the outer edge of the cake, then remove the sides of the springform pan.
Lay a piece of plastic over the top and invert the cake to remove the bottom of the pan and parchment paper. Invert the cake onto the serving plate. Top with whipped cream and berries before serving. I used a Leaf Decorating Tip to make the ruffles.
Serve with remaining blueberry sauce. Tried this recipe? Let us know how it was! If you made a cake for a crowd, it will almost certainly be devoured. However, if you do have leftovers, most cheesecakes will keep in the fridge for about a week. You can also freeze most cheesecakes, but be sure to wrap it first with plastic wrap and then with foil. It should keep for about a month in the freezer, but make sure it is wrapped well to avoid freezer burn. One option is to do a wobble test.
You can gently tap the pan to see how much the cake jiggles. It should jiggle slightly, but seem loose. This can also depend on the style, as some of my recipes should appear more like a souffle, and others should be a dense custard.
Follow the bake time on the recipe, and make sure the cake is set before removing it. You can get a great texture on your custard without using it. Cracking is often caused by overbaking or a lack of moisture. Pay close attention to the baking time, and use a water bath to help keep the cake moist while it is baking.
Check out my Amazon shop for my essentials. But if you get only one piece of equipment, make it a springform pan. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email.
Notify me of new posts by email. Jump to Recipe Print Recipe. Blueberry Swirl Cheesecake. Course: Dessert. Servings: Instructions Blueberry Sauce Cook the frozen berries, sugar and zest in a small saucepan over medium-low heat until they are tender and the sugar dissolves, about 5 minutes.
Combine crumbs, sugar and butter in bowl; mix well. Press evenly into prepared pan and bake 10 minutes. Beat the cream cheese in a mixing bowl until light and fluffy. Gradually add sugar and beat until completely smooth. Beat in sour cream and vanilla. At low speed, beat in eggs one at a time, then flour just until blended.
Pour batter over crust. Place springform pan in a larger baking pan. Swirl knife through batter to marble-size. Place baking pan in the oven. Pour boiling water into the larger pan 1-inch up side of the springform pan. Remove springform pan from the water bath. Remove the foil; cool completely. Cover and refrigerate hours or overnight. Run a knife around the sides of the pan. Remove the sides of the pan. I made this recipe yesterday. I was very nervous, because I have always thought making a cheesecake is intimidating.
Put the cheesecake in the oven and pour hot water into the large baking pan to reach 1 inch up the sides of the springform pan. Bake about 1 hour or until the top appears set. Cool the cheesecake in the water bath for 1 hour. Remove the pan and cool on a wire rack for another hour. Chill at least 6 hours or overnight before serving.
Set out on the counter for an hour before serving. Garnish with fresh berries and mint if desired. Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you. Baking Tips Cheesecakes Desserts. Next Post » Easy Glazed Salmon. Level Up Your Desserts!
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