New Yolk Blueberry Cheesecake
New Yolk Blueberry Cheesecake

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, new yolk blueberry cheesecake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

New Yolk Blueberry Cheesecake is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. New Yolk Blueberry Cheesecake is something that I have loved my entire life. They’re nice and they look fantastic.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook new yolk blueberry cheesecake using 14 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make New Yolk Blueberry Cheesecake:
  1. Make ready Crust
  2. Prepare 24 pcs Graham crackers, crushed / 200 grams crushed Graham
  3. Prepare 2 tbsp sugar
  4. Prepare 10 tbsp melted butter, room temperature
  5. Make ready Filling
  6. Make ready 16 oz cream cheese, room temperature
  7. Make ready 1 cup sugar
  8. Take 2/3 cup sour cream, room temperature
  9. Prepare 3 tbsp cornstarch
  10. Get 1 tbsp vanilla extract
  11. Get 6 tbsp lemon juice
  12. Make ready 1 tbsp lemon zest
  13. Prepare 3 eggs, room temperature
  14. Get Blueberry preserved topping

He's married to a food blogger and knows he could pick any dessert, from anywhere, and I'd. It's made with cream cheese, eggs, egg yolks and heavy cream or sour cream, to add richness and a smooth consistency. This recipe is proof that you really can have your (cheese) cake and eat it! It's so delicious that it's hard to believe that it's actually good for you.

Instructions to make New Yolk Blueberry Cheesecake:
  1. Preheat your oven at 160°C.
  2. Grease your pan with butter. Line the bottom with baking paper. You can also line the sides.
  3. Mix all crust ingredients. Making sure all is well combined.
  4. Pour into the baking pan, spread and press down equally. Bake crust in the oven at 160°C for 10 minutes.
  5. Once the crust is done, turn down your oven at 150°C. Take the pan out and put it on a tray deep enough to fill up a water bath of about 1/4 of the height of the pan. Or should not be close to 1/2 height of the pan.
  6. Meanwhile, mix cream cheese and sugar. Then add sour cream, cornstarch, lemon juice, lemon zest and vanilla. Mix only until combined.
  7. Drop one egg. Now, restrain yourself from over mixing and only until combined or you don't see any part of the egg anymore. (excuse me, I'm just referring to myself 😅). DON'T OVERMIX. Do this to the remaining eggs.
  8. Add 1 cup of blueberry filling and mix using a spatula. Don't overmix.
  9. Pour the batter on to the baked crust. Even it out.
  10. Bake in the oven for 1 hr.
  11. When the time is up. Check your cheesecake. If it's set and jiggly in the middle, it's done. Put it back in turned off oven and let it stay there for another 1 hr.
  12. Remove cake out and let it cool again for another few hours to room temperature.
  13. Put in the refrigerator overnight. Or in the freezer if you are not using a springform form.
  14. The next day, transfer it to a serving dish, top with blueberry as toppings
  15. PS: Substitute springform pan with a regular baking pan or aluminum foil pan. You can just carefully tear the aluminum foil pan to reveal the cake.
  16. PS: For Baking Pan - board - 1) Warm the knife, NOT intense heat, with heat. Run it on the side to release the frozen cheesecake on it's side. 2) On low heat stove, warm the buttom of the pan for about 10 seconds. 3) Cover pan with a cake board or a flat plate. 4) Holding both in place, turn the pan & plate over carefully. The cake will drop on the plate crust on top. 5) Put the cakeboard on top of the cake securely, carefully flip all together to transfer.

It's made with quark (a virtually fat-free soft cheese) so is considerably lower in calories, fat and sugar; as well as a very tasty way of getting. The lemon base of this Lemon Blueberry Cheesecake is easily my new favorite lemon cheesecake base. If you've ever made my lemon curd, you'll recall that it's made with egg yolks, no egg whites. I find that this gives a better lemon flavor, so I used that idea in this cheesecake and swapped out one of the whole eggs for egg yolks. The Best New York Cheesecake Baked Recipe.

So that is going to wrap this up for this exceptional food new yolk blueberry cheesecake recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!