I have copied a blueberry glaze recipe (sorry, I could not find the source) and wanted to use it. I decided I would use it to top a cheesecake. The contrast of the base, with the cheesecake and topping would make a beautiful appearance. I am much newer to the dessert side of cooking, so I have a lot to learn and a lot of mistakes to learn from.
In this case, I couldn’t get my whip cream to thoroughly combine. It was suggested to me that I didn’t use a high enough quality of cream cheese. I do think that I used a general store brand. I have been told by a couple of wonderful dessert makers that you just can’t substitute on ingredients for desserts the way you can with foods.
Blueberry Cheesecake (Cheesecake adapted from Ina Garten):
- For the crust, breakdown 10 graham crackers and add 1 tbsp sugar and 6 tbsp melted butter and thoroughly mix
- Place into the bottom of a springform pan going about an inch up the sides
- Bake in a 350 degree oven for 8 minutes and let cool
- While the crust is baking and cooling, in a mixer place 2 1/2 lbs of room temperature cream cheese (5 packages), 1 1/2 cups of sugar, 5 whole extra large eggs and 2 extra large egg yolks at room temperature, 1/4 cup of sour cream, 1 tbsp of grated lemon zest and 1 1/2 tsp of vanilla extract
- Maybe one of my mistakes was I mixed all the ingredients at one time; Ina’s recipe says to mix the cream cheese and sugar in your mixing bowl until fluffy; then, start adding the eggs slowly and finish with the sour cream, lemon zest and vanilla
- Place in a 450 degree oven for 15 minutes; lower the temperature to 225 degrees and cook for another 30 minutes; finish by turning off the oven and opening the door but leaving the cheesecake in for another 30 minutes
- Allow the cake to cool for 2 – 3 hours
Blueberry Glaze (I had the ingredients but not the how – I winged it)
- In a sauce pan, add 3 cups of blueberries, 2/3 cup of sugar, 3 tbsp corn starch, 1/2 cup of water, 1/4 cup of fresh squeezed lemon juice, 1 tbsp lemon zest, 1 tsp of vanilla and bring to a boil and reduce to a simmer
- I cooked for a good 30 minutes allowing the berries to break down but still leaving some whole berries; I also added an extra 1/4 cup of water during the process so I could have more liquid/glaze
- I finished my cheesecake by topping with the glaze; I did not need all the glaze, so I served the extra on the side for anyone who wanted to add more.