martha stewart baked cheesecake with blueberry topping recipe

martha stewart baked cheesecake with blueberry topping recipe

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Are you looking for a show-stopping dessert that’s sure to impress your guests? Look no further than this Martha Stewart-inspired baked cheesecake with blueberry topping recipe. In this comprehensive guide, we’ll walk you through the process of making this scrumptious treat, from preparation to presentation. With its creamy texture, rich flavor, and eye-catching appearance, this cheesecake is the perfect solution for any special occasion or dinner party.

 

Ingredients:

 

For the Crust:

 

    • 1 1/2 cups all-purpose flour (190g)

 

    • 1/2 cup confectioners’ sugar (100g)

 

    • 1/4 cup unsalted butter, softened (55g)

 

    • 1/2 teaspoon salt

 

 

For the Cheesecake:

 

    • 2 pounds (900g) cream cheese, softened

 

    • 3 large eggs

 

    • 1/2 cup granulated sugar (100g)

 

    • 1/2 cup sour cream (115g)

 

    • 2 teaspoons vanilla extract

 

    • 1/4 teaspoon lemon zest

 

    • 1/4 teaspoon salt

 

 

he Blueberry Topping:

 

    • 2 cups fresh or frozen blueberries (250g)

 

    • 2 tablespoons granulated sugar (25g)

 

    • 2 tablespoons cornstarch (25g)

 

    • 2 tablespoons freshly squeezed lemon juice

 

 

Step-by-Step Guide:

 

To begin, preheat your oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper, and grease the sides with butter.

 

Next, prepare the crust by combining flour, confectioners’ sugar, and salt in a medium bowl. Add the softened butter and mix until the dough forms a ball. Press the dough evenly into the prepared pan, making sure to cover the entire bottom.

 

For the cheesecake, beat the cream cheese and sugars in a large mixing bowl until smooth. Beat in the eggs one at a time, followed by the sour cream, vanilla extract, lemon zest, and salt. Pour the batter into the prepared crust and smooth the top.

 

Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool completely on a wire rack.

 

To prepare the blueberry topping, combine the blueberries, granulated sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries release their juices. Remove from heat and stir in the lemon juice.

 

Assemble the cheesecake by spreading the blueberry topping over the cooled cheesecake. Cut into slices and serve.

 

Variations:

 

    1. Lemon Lavender Cheesecake: Replace the blueberries with 1/4 cup (60g) of lavender syrup and add 1 tablespoon (15g) of dried lavender buds to the cheesecake batter.

 

    1. Strawberry Basil Cheesecake: Use 1 cup (120g) of fresh strawberries, halved, and 2 tablespoons (30g) of chopped fresh basil in the blueberry topping.

 

    1. Orange Creamsicle Cheesecake: Replace the blueberries with 1/4 cup (30g) of orange marmalade and add 1 tablespoon (15g) of orange zest to the cheesecake batter.

 

    1. Pumpkin Spice Cheesecake: Use 1 cup (120g) of roasted pumpkin puree and 1 teaspoon of pumpkin pie spice in the cheesecake batter.

 

 

Common Mistakes to Avoid:

 

    1. Overmixing the batter: This can cause the cheesecake to become tough and dense.

 

    1. Not letting the cheesecake cool properly: This can lead to a misshapen or broken cheesecake.

 

    1. Using low-quality ingredients: This can affect the overall texture and flavor of the cheesecake.

 

 

Storing and Freezing:

 

    • Store the cooled cheesecake in an airtight container at room temperature for up to 5 days.

 

    • Freeze the cheesecake for up to 2 months. Thaw at room temperature or in the refrigerator before serving.

 

 

Nutritional Information:

 

Per serving (serving size: 1 slice, 1/12 of the cheesecake):

 

    • Calories: 320

 

    • Fat: 24g

 

    • Carbohydrates: 24g

 

    • Fiber: 2g

 

    • Protein: 12g

 

 

 

Martha Stewart Baked Cheesecake with Blueberry Topping Recipe FAQs:

 

Q: What is the best way to ensure a smooth cheesecake?
A: Make sure to beat the cream cheese and sugars until smooth, and don’t overmix the batter.

 

Q: Can I use frozen blueberries for the topping?
A: Yes, but thaw them first and pat dry with paper towels to remove excess moisture.

 

Q: How do I prevent the crust from becoming too dark?
A: Use a water bath while baking to prevent the crust from browning too much.

 

Conclusion:

 

With this Martha Stewart-inspired baked cheesecake with blueberry topping recipe, you’ll be well on your way to creating a show-stopping dessert that’s sure to impress your guests. Whether you’re looking for a special treat or a impressive presentation for a dinner party, this recipe is the perfect solution. Try it out and share your results with me!

 

Try this recipe and share your results, and don’t forget to explore more delicious recipe ideas on our site!

 

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