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| Blueberry Topping on Cheese Cake |
This is the recipe for classic New York baked cheesecake with a rich and creamy topping and a simple biscuit base. This wonderfully rich baked cheesecake is equally good made with fresh fruits of the season or a handful of frozen berries.
Ingredients
• Biscuits 150gms (Digestive Biscuits)
• Butter 4 tbsp room temperature
• Cream Cheese 300gms
• Powdered Sugar 1 Cup
• Cream 200 gms
• Eggs 4
• Vanilla essence 2 tsp or lime Juice
• Corn Flour 1 tbsp
Method
1. Powder biscuits add butter and mix well.
2. Press this onto the bottom of an 8 inch greased spring bottom pan and keep aside.
3. Beat cheese and sugar till smooth.
4. Add cream beat well; add one egg at a time.
5. Now add vanilla essence and corn flour and beat well.
6. Pour this over the base and bake it in a pre heated oven at 180 degree
for 1 ½ hours or till the centre is firm.
7. Cool and chill for 24 hours
8. Dust icing sugar and serve.
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Blueberry Cheesecake Topping
Blueberry cheesecake topping is a sweet, tangy compote made from simmered blueberries and sugar, adding a vibrant burst of flavor and color to creamy cheesecake. It perfectly balances richness with fruity freshness.
Ingredients:
• 1 cups Blueberry
• ¼ cup Sugar
• ¼ cup Water
• ¼ Tablespoons Cornstarch
• 1 Tablespoon of Water
Instructions:
1. Combine in a saucepan
Add the blueberries, sugar, and water to a small saucepan.
2. Cook the mixture
Place the saucepan over medium heat. Bring it to a gentle boil and let it cook for about 4–5 minutes, until the blueberries start to release their juices and the mixture thickens slightly.
3. Make the slurry
In a small bowl, mix the cornstarch with 1 tablespoon of water to form a smooth slurry (no lumps).
4. Thicken the compote
Pour the slurry into the bubbling blueberry mixture. Stir well and let it boil for 1–2 more minutes, until it thickens further.
5. Cool it down
Turn off the heat and let the compote cool to room temperature. It will thicken slightly more as it cools.
Terms used here:
Slurry: In baking and cooking, a slurry refers to a thin liquid mixture of a starch (like cornstarch or flour) and a cold liquid (usually water or milk). It’s used to thicken sauces, soups, pie fillings, or fruit toppings.
Compote is a fruit-based sauce or topping made by simmering fresh or frozen fruit with sugar and sometimes spices or flavorings.
🧁 In Baking:
• You may make a slurry to thicken your compote.
• The slurry is part of the process, while the compote is the final product.
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Why Is a Water Bath Used for Baking Cheesecake?
A water bath (also called a bain-marie) is used to create a gentle, even heat around the cheesecake while it bakes. Here’s why it’s important:
🌟 Benefits of Using a Water Bath:
1. Prevents Cracks on the Surface:
Cheesecake is a delicate custard-like dessert. Dry, intense oven heat can make the top crack. The steam from the water bath keeps the oven moist and helps the cake bake slowly and evenly.
2. Ensures Creamy, Smooth Texture:
A water bath provides gentle heat, which is essential for that rich, velvety texture. Without it, the outer edges can overbake while the center stays undercooked.
3. Reduces Browning:
Helps avoid over-browning on the top or edges, maintaining a pale, uniform finish—perfect for topping with fruits or sauces.
📝 Pro Tip:
Wrap your springform pan tightly with aluminum foil to prevent water from seeping in during the bake.
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Why Use a Springform Pan or Loose Bottom Tin for Cheesecake?
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| Loose Bottom Pans used for baking Cheese Cake |
1. Easy Release Without Damaging the Cake:
Cheesecakes are delicate and can crack or break if flipped.
o A springform pan lets you release the sides easily by unclipping the latch.
o A loose bottom tin allows you to push the base upward, lifting the cake cleanly.
2. No Inverting Needed:
Unlike regular cake pans, these pans let you remove the cheesecake without turning it upside down, keeping the smooth top and sides intact.
3. Perfect Presentation:
You can serve the cheesecake directly on the base—no need to move it, reducing the risk of cracks or collapse
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