Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup blueberry kiisseli (Finnish fruit soup)
- 1/4 cup blueberry jam
- 1/4 cup fresh blueberries
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool.
5. In a large bowl, beat cream cheese and sugar until smooth.
6. Add eggs, one at a time, beating well after each addition.
7. Stir in vanilla extract.
8. Pour the cheesecake mixture over the cooled crust.
9. In a saucepan, heat blueberry kiisseli and blueberry jam over medium heat until the mixture is smooth.
10. Drizzle the blueberry mixture over the cheesecake mixture.
11. Use a knife to swirl the blueberry mixture into the cheesecake mixture.
12. Bake the cheesecake for 45-50 minutes or until the center is almost set.
13. Remove the cheesecake from the oven and let it cool to room temperature.
14. Refrigerate the cheesecake for at least 2 hours or overnight.
15. Before serving, top the cheesecake with fresh blueberries.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 532
Fat: 39g
Carbohydrates: 40g
Protein: 7g
Sodium: 330mg
Sugar: 30g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with digestive biscuits or any other cookie crumbs.
- Blueberry kiisseli can be substituted with any other fruit soup or puree.
- Blueberry jam can be substituted with any other fruit jam or preserves.
Variations:
- Instead of blueberries, use any other fruit of your choice.
- Add a layer of whipped cream on top of the cheesecake before serving.
- Use a chocolate cookie crust instead of graham cracker crust.
Tips and tricks:
- Make sure the cream cheese is softened before using it in the recipe.
- Use a water bath while baking the cheesecake to prevent cracking.
- Let the cheesecake cool to room temperature before refrigerating it.
- Use a sharp knife to cut the cheesecake into slices.
Storage instructions:
Store the cheesecake in the refrigerator for up to 3 days.
Reheating instructions:
The cheesecake can be served cold or at room temperature.
Presentation ideas:
Serve the cheesecake on a cake stand or a platter.
Garnishes:
Top the cheesecake with fresh blueberries or whipped cream.
Pairings:
Serve the cheesecake with a cup of coffee or tea.
Suggested side dishes:
Serve the cheesecake with a side of fresh fruit or a fruit salad.
Troubleshooting advice:
- If the cheesecake cracks, it means it was overcooked or the oven temperature was too high.
- If the cheesecake is too soft, it means it was undercooked or the oven temperature was too low.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Kiisseli is a traditional Finnish fruit soup that is usually served as a dessert.
Flavor profiles:
The cheesecake has a creamy and tangy flavor with a sweet and fruity blueberry topping.
Serving suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat for a special occasion.
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