Baked Cream Cheese Cake with Blueberries
Cake
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Cook Time
2 h 45 min
Servings
12
Difficulty
Medium
Prep Time
45 Min
Description
This baked cream cheese cake with blueberries is a delightful dessert that's perfect for any occasion. I've been making this recipe for years, and it's always a hit! The creamy, rich filling combined with the sweet and slightly tart blueberries creates a wonderful balance of flavors. It's especially delicious during the summer months when fresh blueberries are in season. While it takes a little time to bake and cool, the result is well worth the effort. This cake is ideal for birthdays, brunches, or any time you want to treat yourself and your loved ones to something special.
Ingredients (11 ingredients)
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1.5 cups graham cracker crumbs
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6 tablespoons butter, melted
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0.33333333333333 cup white sugar
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3 pack cream cheese, softened to room temperature
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0.75 cup white sugar
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1 teaspoon vanilla extract
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3 piece eggs
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2 cups fresh blueberries
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0.33333333333333 cup white sugar
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2 tablespoons cornstarch
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0.5 cup cold water
Preparation (11 steps)
Prepare the oven and pie plate
Preheat the oven to 325 degrees F (165 degrees C). Grease a pie plate.
Crush graham crackers
Place 1 ½ cups graham cracker crumbs into the Thermomix bowl and process for 10 Sec./Stufe 10 to ensure they are finely crushed.
Combine crust ingredients
Add 6 tablespoons melted butter and ⅓ cup white sugar to the graham cracker crumbs in the Thermomix bowl. Mix for 10 Sec./Stufe 3 until well combined.
Press crust into pie plate
Press the crust mixture firmly into the bottom of the prepared pie plate.
Prepare cream cheese filling
Place 3 (8 ounce) packages cream cheese, softened to room temperature, and ¾ cup white sugar into the Thermomix bowl. Mix for 30 Sec./Stufe 4 until smooth and creamy.
Add vanilla and eggs
Add 1 teaspoon vanilla extract and 3 eggs, one at a time, to the cream cheese mixture in the Thermomix bowl. Mix for 15 Sec./Stufe 3 after each egg addition, ensuring each egg is fully incorporated.
Pour filling over crust
Pour the cream cheese filling evenly over the prepared crust in the pie plate.
Bake the cheesecake
Bake in the preheated oven until the center is almost set and slightly jiggly, about 45 minutes. Then, let the cheesecake cool completely for about 1 hour.
Prepare blueberry topping
Place 2 cups fresh blueberries and ⅓ cup white sugar (or more to taste) into the Thermomix bowl. Cook for 5 Min./100°C/Stufe 1.
Add cornstarch mixture
In a separate bowl, combine 2 tablespoons cornstarch and ½ cup cold water until dissolved. Add the cornstarch mixture to the blueberries in the Thermomix bowl. Cook for 5 Min./100°C/Stufe 2 until thickened.
Pour topping over cheesecake
Pour the blueberry topping evenly over the cooled cheesecake before serving.
Finished cooking? Great! 🎉
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Created by
Amelia Lee
5
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
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