I thought I will keep this recipe for myself but what's the joy in that?
So, I'm gloriously sharing it to all.
Ingredients:
Crust:
2 1/3 cups Graham Cracker Crumbs
1/2 cup
1/4 cup sugar
Fillings:
900 grams cream cheese
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs (or 7 small-to-medium ones)
460 grams sour cream
1/4 cup milk
1 tablespoon vanilla extract
Toppings:
1 cup fresh blueberries
1/4 cup sugar
1 cup ready-made blueberry toppings
1 1/2 teaspoons cornstarch diluted in 2 tablespoons cold water
Makes one 10-inch cheesecakes or
five 4-inch crust and 10 4-inch cheesecake fillings (so you might want to double your crust for mini pans).
Procedure:
Crust:
Preheat oven to 375 degrees F. Prepare your springform pan by wrapping the outer part with aluminum foil.
Using a food processor, mix all ingredients until it's well combined and moist. Press crumb mixture onto the bottom of the pan and on the sides, 2 inches for 10-inch cake and an inch will be enough for a 4-inch cake.
Bake until it starts to brown, 8-10 minutes. Set your crust aside and let cool.
Filling
Beat cream cheese and sugar in your mixing bowl (either by stand alone mixer or hand mixer). Beat in flour, then add one egg at a time. Add the sour cream, milk and vanilla.
Pour the filling into the crust or ladle if you are making mini-cheesecakes.
Place the pan(s) in a large roasting pan. Pour hot water into the roasting pan until it reaches an inch or so of the springform pans' side.
Bake cheesecake until it's just set in the center, golden brown, 1 hour for 10-inch cake, 15-20 minutes for 4-inch mini-cakes.
Refrigerate for 6 hours before adding toppings.
Toppings:
In medium high heat, heat the fresh blueberries, starch and sugar until it is completely dissolved. Boil until the mixture thickens. Stir in 1 cup ready-made bluerry toppings and heat for a few seconds. Cool the mixture before spreading it on top of your cheesecake.
Refrigerate your cheesecake with toppings for 2 hours if you want your toppings to run a little bit on the side when you release it from the pan. If you want it to be fully set, then refrigerate it longer until toppings are fully set.
You can add whichever toppings you like, I tried it with Blueberries, Strawberries and even Lemon Icing... go nuts ... be experimental and have fun!
Happy Baking!!!
So, I'm gloriously sharing it to all.
Ingredients:
Crust:
2 1/3 cups Graham Cracker Crumbs
1/2 cup
1/4 cup sugar
Fillings:
900 grams cream cheese
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs (or 7 small-to-medium ones)
460 grams sour cream
1/4 cup milk
1 tablespoon vanilla extract
Toppings:
1 cup fresh blueberries
1/4 cup sugar
1 cup ready-made blueberry toppings
1 1/2 teaspoons cornstarch diluted in 2 tablespoons cold water
Makes one 10-inch cheesecakes or
five 4-inch crust and 10 4-inch cheesecake fillings (so you might want to double your crust for mini pans).
Procedure:
Crust:
Preheat oven to 375 degrees F. Prepare your springform pan by wrapping the outer part with aluminum foil.
Using a food processor, mix all ingredients until it's well combined and moist. Press crumb mixture onto the bottom of the pan and on the sides, 2 inches for 10-inch cake and an inch will be enough for a 4-inch cake.
Bake until it starts to brown, 8-10 minutes. Set your crust aside and let cool.
Filling
Beat cream cheese and sugar in your mixing bowl (either by stand alone mixer or hand mixer). Beat in flour, then add one egg at a time. Add the sour cream, milk and vanilla.
Pour the filling into the crust or ladle if you are making mini-cheesecakes.
Place the pan(s) in a large roasting pan. Pour hot water into the roasting pan until it reaches an inch or so of the springform pans' side.
Bake cheesecake until it's just set in the center, golden brown, 1 hour for 10-inch cake, 15-20 minutes for 4-inch mini-cakes.
Refrigerate for 6 hours before adding toppings.
Toppings:
In medium high heat, heat the fresh blueberries, starch and sugar until it is completely dissolved. Boil until the mixture thickens. Stir in 1 cup ready-made bluerry toppings and heat for a few seconds. Cool the mixture before spreading it on top of your cheesecake.
Refrigerate your cheesecake with toppings for 2 hours if you want your toppings to run a little bit on the side when you release it from the pan. If you want it to be fully set, then refrigerate it longer until toppings are fully set.
You can add whichever toppings you like, I tried it with Blueberries, Strawberries and even Lemon Icing... go nuts ... be experimental and have fun!
Happy Baking!!!
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