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New Yolk Blueberry Cheesecake
New Yolk Blueberry Cheesecake

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We hope you got benefit from reading it, now let’s go back to new yolk blueberry cheesecake recipe. You can cook new yolk blueberry cheesecake using 14 ingredients and 16 steps. Here is how you do it.

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

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