Are you looking for delicious food and wine blueberry cheesecake recipes? Want to know how to make the most special food and wine cheesecake? Refer to this article to know how to make the best cheesecake food and wine.
Each of us has our own personal favorites. So, what should you do if you want to make a meal with wine and blueberries?
Best food and wine blueberry cheesecake recipe
Let’s start with wine, which is an essential beverage for the foods I’m about to show you. To prepare for your future supper, select a delectable bottle of grape wine.
1. Cheesecake with Blueberries
A thin layer of sweetened sour cream, hidden behind a mound of delicious summer berries (Bopp uses native huckleberries, but blueberries are good), tops this delightful no-fuss cheesecake based on his great recipe. grandmother’s To get the greatest results, carefully dollop the airy batter into the pan.
Checklist for Ingredients:
- 2 cups graham crackers, smashed (from about 16 cracker sheets)
- Melted 1/2 cup unsalted butter (4 ounces)
- Divided 1/2 cup plus 2 tablespoons light brown sugar
- 2 (8-ounce) packages of softened cream cheese
- 4 huge, separated eggs
- 3/4 cup granulated sugar + 3 tablespoons granulated sugar (distributed)
- 1 1/2 tsp vanilla extract (distributed)
- Sour cream, 2 cups
- 2 cups blueberries or huckleberries, fresh
Preheat the oven to 375 degrees Fahrenheit. In a mixing dish, combine crushed graham crackers, butter, and 1/2 cup brown sugar. Wrap the bottom of a 10-inch springform pan with aluminum foil or lay it on a rimmed baking sheet and press the mixture into the bottom. Bake for 8 minutes in a preheated oven until golden brown. Allow 10 minutes for cooling. (Preheat the oven to 375 degrees Fahrenheit.)
In a medium bowl, with an electric mixer on medium-high speed, beat cream cheese, egg yolks, 3/4 cup granulated sugar, and 1 teaspoon vanilla until smooth, about 2 minutes, scraping downsides of the bowl as needed. In a separate medium bowl, using clean beaters, whip egg whites on high speed with an electric mixer until stiff peaks form, about 2 minutes. In three additions, fold the egg whites into the cream cheese mixture. Smooth the top of the mixture into the prepared crust.
Bake at 375°F for 22 to 25 minutes, or until the filling puffs up and the top begins to dry out. Allow 1 hour to cool on a wire rack.
In a mixing dish, combine sour cream, the remaining 2 tablespoons of brown sugar, and the remaining 1/2 teaspoon vanilla extract. Spoon onto cheesecake gently and smooth with an offset spatula.
Bake cheesecake at 375°F for 18 to 22 minutes, or until the center is set (the middle will wobble somewhat). Allow 1 hour to cool on a wire rack. Refrigerate for at least 6 hours, up to 8 hours, or overnight, until cool.
Meanwhile, in a small saucepan, combine blueberries and the remaining 3 tablespoons of granulated sugar; simmer, stirring often, until blueberries start to release juices and sugar melts, approximately 4 minutes. Remove from heat and set aside to cool.
Cut around the edges of the cheesecake in the pan with a knife. Remove the cheesecake’s springform ring and place it on a serving plate. Just before serving, drizzle blueberry sauce over the cheesecake.
How to Make a Stunning Berry-Topped Cheesecake in No Time
On its own, a tangy, creamy piece of cheesecake is ideal. Sweetened sour cream and homemade berry sauce on top? It gets even better. Chef Andrae Bopp created the cover hero of our August 2020 edition, a St. Louis-style cheesecake. The dessert is based on his great recipe, grandmother’s and it’s perfect for summer when fresh berries are plentiful—also it’s low-stress since there’s no need to worry about cracking (you’ll see why in a minute). Finally, you’ll have a show-stopping dessert that you’ll want to prepare throughout the season.
Check out these helpful hints taken from Bopp’s recipe and the Food & Wine Test Kitchen for making the cheesecake.
Take a Measuring Cup with you.
You may always push the crust mixture into the springform pan with your hands. Using the bottom of a measuring cup, on the other hand, may help you obtain a more smooth, equal surface.
Fold in the egg whites that have been beaten.
In the second stage of the recipe, whisk together the cream cheese, egg yolks, granulated sugar, and vanilla extract in one bowl and the egg whites in another until firm peaks form. The egg whites are then folded, not whisked, into the cream cheese mixture “in three additions.” Folding the batter preserves the airiness of the batter.
…as well as Dollop That Batter
Bopp advises gently dolloping the batter into the pan with a spoon in the recipe headnote. If you want, you may pour it in instead, but dolloping, like folding in the egg whites, will help keep the air and volume in the batter.
Cracks aren’t a problem.
It’s aggravating to take a cheesecake out of the oven and discover a broken top. Fortunately, you’ll be topping the cake with a layer of sweetened sour cream and homemade berry sauce in this instance, so even if there are cracks, you won’t notice them.
Initially, bake the cheesecake at 375°F for 22 to 25 minutes, or until the “filling is puffed and the top starts to dry out.” The brown-sugar-vanilla-sour cream topping is then added and baked some longer. This adds moisture to the cake while also preventing cracks.
Seek out the Wobble.
After adding the sour cream layer, bake the cheesecake for another 18 to 22 minutes, or until the middle is set but still a bit wobbly, according to Bopp. Give the cheesecake a slight shake (carefully, using oven mitts) to test if it jiggles just a little.
The Most Basic Berry Sauce
This cheesecake’s lovely berry topping is simple to create. All you need are berries and sugar to make a basic sauce since berries naturally contain pectin (a natural gelling agent). If you wish to skip this step, you may just top the cheesecake with fresh berries.
Speaking of Berries: This recipe asks for blueberries or huckleberries, but you may substitute whatever fresh fruit you have on hand. Alternatively, blackberries and raspberries would taste great.
Make it ahead of time and enjoy it whenever you want.
If you wish to make the cheesecake ahead of time, you may do so up to one day ahead of time and keep it refrigerated in an airtight container. Take the berry sauce, ladle it over the top, and cut yourself a big slice when you’re ready to serve (or two).
Hopefully, with the experience and instructions in the article, you can combine the food and wine blueberry cheesecake recipe more deliciously.