Name: Berry Cream Cheese Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 8 tbsp 120g unsalted butter; 7 oz 200g Arnott's Marie crackers or other plain biscuit/28 Graham Cracker squares; 8 oz 250g blueberries; 3 pcs eggs; 1 pcs Zest of lemon; 1 ½ cups caster sugar; ½ cup sour cream; 1 tsp vanilla extract; 2 tbsp flour; 1 lb 500g cream cheese; 2 tbsp water; 1 ½ tsp cornflour/cornstarch; ½ tsp vanilla extract; ½ cup white sugar; 2 tbsp lemon juice; 13 oz 375g blueberries

Berry Cream Cheese Cake

The brilliant cream cheese–studded muffins at Sister Pie, a Detroit bakery founded by Lisa Ludwinski, inspired this berry and cream cheese combo. The molasses flavor of the dark brown sugar cuts through the sweetness of the berries and the cream cheese's richness. When the weather is cooler, I like to use a combination of blueberries and raspberries, but you may also use blackberries or cranberries. When strawberries are folded into this mixture, they become a touch too soft.

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Dessert

Cuisine American

Servings

Calories 489 kcal

Ingredients

CHEESECAKE BISCUIT BASE:

8 tbsp 120g unsalted butter
7 oz 200g Arnott's Marie crackers or other plain biscuit/28 Graham Cracker squares

CHEESECAKE FILLING:

8 oz 250g blueberries
3 pcs eggs
1 pcs Zest of lemon
1 ½ cups caster sugar
½ cup sour cream
1 tsp vanilla extract
2 tbsp flour
1 lb 500g cream cheese

BLUEBERRY TOPPING FOR CHEESECAKE:

2 tbsp water
1 ½ tsp cornflour/cornstarch
½ tsp vanilla extract
½ cup white sugar
2 tbsp lemon juice
13 oz 375g blueberries

Instructions

CHEESECAKE BISCUIT BASE:

Using your hands, break up the biscuits and place them in a food processor.
Blitz until the mixture resembles fine crumbs. Blitz in the butter until it's wholly scattered and resembles wet sand.
Pour the batter into the prepared cake pan. Spread it out with a spatula over the base and up the walls
To press the crumbs up the wall almost to the top of the sides and flatten the base, use a flat bottom and vertical edges

FILLING: Cream cheese:

Using a stand mixer (with paddle) or a handheld beater, beat the cream cheese for no more than 20 seconds on speed 4 until it is just smooth.
Add the flour and beat on speed 4 for 5 seconds, or until just combined.
Combine the vanilla, sour cream, sugar, and lemon zest in a mixing bowl. Mix until everything is well blended
Add the eggs one at a time, beating for 5 seconds on speed 4 between each addition. After the last egg, continue to beat until the batter is smooth, but stop immediately once it is.

Blueberries:

Using a rubber spatula, fold in blueberries. Pour into the crust that has been made.
Preheat oven to 350°F and bake for 70 minutes. The top should be somewhat puffy, light golden brown in colour, not cracked, and nearly flat.
When you gently shake the pan, it should jiggle somewhat, as shown in the video at 1 minute 23 seconds
Cool for 2 hours in the oven with the door open approx 20 cm / 8", then refrigerate for 4 hours+ in the pan or overnight . The cake will sink, so make sure the surface is flat.
Remove the sides of the springform pan to release it. To remove the cheesecake from the cake pan base, use the overhanging paper. Then lift the cheesecake from the parchment paper.

SAUCE WITH BLUEBERRIES FOR CHEESECAKE:

Combine 1 cup blueberries (125g/4oz), vanilla, sugar, and lemon juice in a saucepan. Stir in the other ingredients and bring to a low simmer over medium heat. Cook for 7 minutes, or until blueberries have broken down.
Stir in the cornflour and water mixture, which will thicken quickly.
In a separate bowl, combine the remaining blueberries. Remove the sauce from the heat and set it aside to cool. As it cools, it will thicken.
tir once the mixture has cooled. Make it the perfect "oozing" consistency by adding 1/2 teaspoon of water at a time (see a video, Note 7) – don't make it runny!
Spoon the sauce over the cheesecake until thoroughly covered; you should have about 1/2 cup sauce leftover for touch-ups. Refrigerate for at least 2 hours.
Cut and serve

Notes

In the oven to cool: This keeps the inside creamy and prevents the surface from cracking:
Cracks appear when the oven temperature is too high or the food is overcooked.

In this recipe, you finish cooking when it’s still jiggly in the centre (see video at 1 minute 23 seconds), which implies it’s still somewhat undercooked.

It finishes cooking in the oven, but the lower temperature prevents it from overcooking.

If you skip this stage, you’ll have to cook it in the oven for longer to get it to the middle, which causes it to rise too much, resulting in a cracked surface and a less creamy interior.

(But don’t worry if yours cracks a little; you’ll be covering it in blueberry sauce!)
The blueberry topping should have the consistency of thick syrup rather than a hardened jelly. When cut, it should ooze slightly.

Various measures: Cups and spoons range slightly from country to country . I prepared the cheesecake using both American and Australian measurements, as well as Australian Marie crackers and American Graham Crackers. The Graham Cracker crust is slightly crunchier than Marie Cracker crust since the biscuit does not smash to a fine sand. Both are delectable.

Make Ahead / Storage: The cake is best eaten within 4 days; beyond that, I think it starts to get thicker, but it’s still delicious, and most people wouldn’t notice! It’s the perfect way to end the day or the day before. The top does begin to “sweat” after 2 to 3 days, but it is barely perceptible.

Nutrition

Sodium: 284mgCalcium: 80mgVitamin C: 24.6mgVitamin A: 945IUSugar: 41gFiber: 1gPotassium: 184mgCholesterol: 114mgCalories: 489kcalSaturated Fat: 15gFat: 28gProtein: 5gCarbohydrates: 55gIron: 1.4mg

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Berry Cream Cheese Cake