Secrets of the Best Blueberry Cheesecake
Cheesecake. It’s the dessert you make when you want guests to think you’re a chef extraordinaire. It’s a show-stopper dessert - and a conversation stopper. After tasting it, guests will want to know your secrets.
The first secret is to always use full-fat cream cheese. Remember, fat is back in, and you can tell yourself it’s better, dare I say healthier, to use the full-fat. The cheesecake will be more full-bodied this way. Also, plan ahead when you want to make cheesecake. Set the cream cheese out at least an hour or two before, so it can come to room temperature. This way, it will be easier to mix and will better incorporate with the other ingredients. Don’t tell, but you can also bake the entire cheesecake ahead of when you need it, which can relieve stress when planning for big meals.
Think about the flavors you want to include in your cheesecake. Make sure to consider what flavors will best complement the texture and slight tang of the dessert. When in doubt, stay simple! Many home cooks think that a flavor explosion is more impressive, but the secret is that something done well is more impressive. A classic plain cheesecake can be delicious when you pair it with the right complement, like blueberries.
You may also be interested in the below video.
Some blueberry cheesecake recipes call for blueberries in the cheesecake batter, but some dress up a plain cheesecake with blueberry jam and fresh blueberries, like this one. Let the flavor of the fresh berries shine! The simple topping allows you to focus your energy on making the cheesecake itself taste as good as possible while still showcasing the blueberries.
Covering the top of the cheesecake with jam and berries will also cover any cracks that might have formed in the surface. But because you know all the secrets to making the best blueberry cheesecake, you’ll know that a water bath, coupled with the just right baking time - until the edges are set but the middle is still a tad jiggly - and a slow cooling can help avoid cracks in the cheesecake.
Another secret? Cheesecakes don’t have to be made in springform pans. Make blueberry cheesecake bars instead. They will bake for less time but will taste just as good. Plus, they’ll be easier to eat.
If you happen to sneak a bite of the cheesecake before serving it, then … I suppose that can be your secret to the best cheesecake.