Blueberry sauce and cheesecake, Australasian-ified
I know, I know… It’s a picture of Dorie’s tall and creamy cheesecake, and I give you a recipe for blueberry sauce?!
The truth is, blueberry sauce can go on any dessert, or on breakfast, or you know…on your tongue. Also, the time is ripe for blueberries. Then there’s the fact that the berries stay together (not like those fickle but scrumptious raspberries).
…Fine, this is just a little shrine to my love of blueberries, and blueberry sauce. But just in case you also happen to be interested in the best baked cheesecake, liek, ever, I’ve also converted the recipe into sensible NZ/Aus measurements and taken Australasian ingredients into account. Yeah. You better love me.
makes as much as you like
Place about four parts blueberries to one part sugar to one part lemon juice (honestly it’s not something you need to measure) in a small saucepan. Note: use fresh lemon juice or else.
Place on medium low heat and bring to a simmer. Let simmer away for about a minute or two. Taste, and add lemon juice or sugar to taste. Remove from heat and drizzle on whatever you fancy.
Dorie’s tall and creamy cheesecake (for Australasians)
makes 1 x 8″ (20cm) round cheesecake, plus three little mini ones, or 1x 9″ (23cm) round cheesecake
- 2c or 250g biscuit crumbs (I use malt-o-milk, but one of those cheapo shortbreads in the same range also work. Basically you want a biscuit that will retain a crunch even when dipped in milk for ten seconds)
- about 3 Tbs caster sugar
- 70g butter, melted
Butter an 8″ or 9″ springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminium foil; put the pan on a baking tray. Preheat oven to 175C, arranging a rack in the centre of the oven.
Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into the buttered springform pan and use a glass with a 90 degree edge to pat an even layer of crumbs along the bottom of the pan and all the way up the sides (or halfway up the sides if using a 9″ pan). Don’t worry if the sides are not perfectly even.
Place the springform on a baking tray (do all movements gently so as to not create holes in the foil). Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
- 750g cream cheese, softened and at room temperature*
- 1c caster sugar
- pinch salt
- 1 1/2 tsp pure vanilla extract
- 3 large eggs, at room temperature*
- 1c sour cream, or 1c whipping cream at room temperature
*That’s around 21C or warmer
Reduce the oven temperature to 160C.
In a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. Beat in the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Beat in the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Put a kettle of water on to boil. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream until incorporated.
Put the foil-wrapped springform pan in a roasting pan.
Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides or using the 8″ option and have leftover batter, pour the leftover batter in a few ramekins and fill to the top). Place any ramekins in the roasting pan as well. Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the foil—and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.
Remove the sides of the springform pan. Use a hairdryer to do this (use the dryer to warm the sides of the pan and ever so slightly melt the edges of the cake)—and set the cake, still on the pan’s base, on a serving platter. If you’re brave, wedge the corner of a metal spatula or cleaver between crust and base and swiftly move to a plate, giving the cake support with the base as you do so.
The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.
Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.