Intro

Preparing the crust

Preparing the blueberry filling

Preparing the crisp topping

Preparing the cream cheese filling

Assemble the cheesecake

Baking the cheesecake

Enjoying the cheesecake

Biscoff Crust

Blueberry Stews

Cheesecake Filling

Whipped Cream And Mascara

Finishing The Cheesecake

Time To Eat

Outro

Intro

1 cup of blueberries

Zest Lemon

Measure out lemon juice

Measure out 2 teaspoons of lemon juice

Add in salt

Add eggs and egg yolk

Make the Blueberry Sauce

Add monk fruit

Refrigerate

Introduction

Preheat oven to 325F (160C). In a medium-sized bowl, stir together graham cracker crumbs, granulated sugar, and brown sugar until combined. Stir in melted butter, stirring until all of the graham cracker crumbs are moistened.

Press graham cracker crumbs evenly into the bottom and up the sides of 9” springform pan (I like to use the bottoms and sides of a glass to do this). Set aside and prepare filling.

In a large mixing bowl using an electric mixer (or using stand mixer fitted with paddle attachment), stir together cream cheese and sugar on medium-low speed until smooth, creamy, and completely combined (scrape side and bottom of the bowl with a spatula to ensure ingredients are thoroughly combined).

Stir in sour cream and vanilla extract until combined.

Add eggs, one at a time, stirring until just combined after each addition.

Add blueberries and use a spatula to gently fold them into the batter until well distributed. Pour batter evenly into prepared springform pan and bake on 325F (160C) for 45-50 minutes. When finished the center will be slightly jiggly but cheesecake will be mostly set.

Allow cheesecake to cool at room temperature until no longer warm then transfer to the refrigerator to chill for at least 6 hours (preferably overnight, I do not remove the springform collar until I am ready to serve). Blueberry topping can be prepared any time between now to an hour before serving.

Whisk together sugar and cornstarch in a medium-sized saucepan.

Add 1 ½ cups (232g) blueberries, water, and lemon juice and stir to combine.

Turn stovetop to medium/low and stir constantly until blueberries release their juices and are softened and the mixture reaches a jammy consistency.

Remove from heat and add remaining 1 ½ cups (232g) blueberries and butter and stir until completely combined and butter is melted.

Transfer to a heatproof container then cover and allow to cool completely in refrigerator.

Once cheesecake has set, spoon blueberry topping evenly over the top of the cheesecake (if it’s become too firm in the refrigerator, simply stir in a splash of water).

GRAHAM CRACKER CRUMBS

MELTED SALTED BUTTER

CREAM CHEESE

ALL PURPOSE FLOUR

SOUR CREAM

LEMON JUICE

Combine crushed graham sugar and melted butter

Add the calamansi juice and flour

Pour the filling into the baked crust

And bake in a waterbath at 1800 for 1 hour

Leave the cake inside the oven for 1 hour

Allow to completely cool

Refrigerate the cheesecake for at least 4 hours or Overnight

Sweetened Heavy Whipping Cream (Cold) - 3/4 cup

Cream Cheese Croftened - 200 gms

Powdered Sugar - 1/4 cup

and use cut and fold method to mix well.

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