Cheesecake with homemade blueberry topping
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieThe last time I baked a cheesecake, I poured a can of blueberry pie filling on top. Sure, it was thick and nice but the thickness was too unnatural for me and I wondered if I could make my own topping. So, I bought a pack of frozen blueberries and decided to try. The result was lovely but my kids preferred that the blueberries be a bit mushier. No problem, I said, next time I’ll simmer the syrup a bit longer.
So, did I bake a cheesecake just to experiment? No, shucks, that would be too pricey an experiment if the intention was just to satisfy my curiosity. See, my daughter has gone off to college and we only see her on weekends. When she’s home, I cook and bake her favorites. Last weekend, we had lengua (ox tongue) with mushroom sauce for dinner on Friday, homemade pizza and blueberry cheesecake on Saturday.
My younger daughter, Alex, did the cheesecake crust. She likes helping out with the cooking. She just doesn’t like shelling shrimps or touching raw meat. 
Please note that this is a new recipe for cheesecake as well, the proportion of ingredients, baking temperature and baking time quite different from before. This cake is heavier and more dense which my family seemed to like better. The top did not crack either.
Ingredients:
For the crust:
1-1/2 c. of crushed graham crackers
1/2 c. of melted butter
1 tbsp. of sugar
For the cake:
500 g. of cream cheese (I used Philadelphia brand), at room temperature
1 c. of cream
1 c. of sugar
3 eggs, at room temperature
1/2 c. of flour, sifted
grated zest of one lemon
juice of half a lemon
1/2 tsp. of vanilla essence
For the topping:
1 c. of blueberries (fresh or frozen)
1/2 c. of sugar
*Note that you can double the amount of ingredients for the topping
Preheat the oven to 325oF.
Mix together the ingredients for the crust and press onto the bottom of a 8-inch springform pan. Bake for 10 minutes. Cook on a wire rack.
Take two large squares of aluminum foil and wrap the bottom and sides of the springform pan.
In a large bowl, beat the cream cheese and sugar with a wire whisk until soft and creamy. Add the eggs, one at a time, beating after each addition. Add the flour; stir until smooth. Pour in the cream, lemon juice and vanilla essence. Mix until smooth. Stir in the lemon zest. Pour over the prepared crust.
Place the springform pan in a larger baking dish. Pour enough water into the baking dish to come up to half of the height of the springform pan. Bake for an hour and 10 minutes. Turn off the oven but leave the cheesecake inside for another two hours.
While the cheesecake bakes, make the topping. Place the blueberries and sugar in a thick-bottomed pan. Place the pan over medium high heat and cook until the sugar melts. The blueberries with expel its own juices and mix in with the sugar. When the mixture is boiling, swirl the pan to evenly distribute the liquid and solids. Continue boiling gently (medium heat is best) until the mixture thickens and turns syrupy. Cool to room temperature.
Take the cheesecake out of the oven and cool to room temperature. Spread the blueberries and syrup on top and chill the cheesecake for a couple of hours before slicing and serving.
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hi..
have you tried making a no-bake cheesecake? unfortunately, we don’t have an oven which makes it hard for me to look for no-bake desserts.
Ah, it’s my sister-in-law who’s good at making no-bake cheesecake. Haven’t tried it myself.
Ms. Connie, is this the baine marie procedure? Do you think this would work too if I use a turbo broiler?
With the delicious food you prepare, mukhang wed. night pa lang mapapauwi na ang kolehiyala nyo.
Yes and yes. Turbo broiler is really a small convection oven so it’s perfect.
Eh alam mo naman, miss na miss ko yung bata.
Hi Ms. Connie. Another yummy-looking recipe. Do you have any cheesecake recipe that can be baked using microwave oven? I don’t have a conventional oven but my microwave oven has the oven feature so I was wondering if I can use it to bake this yummy-looking cheesecake?
I don’t cook nor bake with the microwave, sorry. Maybe, in the future. We just bought a new microwave after giving away the old one five years ago and it’s still just for reheating.
hi nash!
the microwave we use at home has an option to be used for convection or baking and its what i use to bake some cakes, so far okay naman sya mag-bake..
I love cheesecake and the only cake I eat. I’ll definitely try this.
Hi Connie…
Was just reading your instructions – when does the 1/2 cup flour come in or it’s really not included? Just asking. I want to try this one although I have tried the other cheesecake recipe you did a while back. Yummy!
Whoops, let me edit the instructions. Thanks for pointing it out.
oh my, this looks so yummy, ms. connie. i’m a big fan of blueberry cheesecake. can’t wait to try this. you’re daughters are very lucky to have you as their mom.
Hi Ms. Connie,
I love cheese cakes, and really want to try this time. Pls help me what other crackers that can substiture Graham. It’s not available here this part of the world. Nakalimutan ko kasing nag dala during my Christmas vacation. thanks a lot.
Digestive biscuits are okay.
I’ve been wondering how to make this with fresh blueberries
Thanks!
Eng-eng ‘no? May google naman pero ang talagang kelangan pa kong i-spoonfed.
You remind me so much of Nanay. Nung freshie ako, pagdating ko from LB talagang parang fiesta. Lagi pang binibilin na iuwi ko mga whites ko para maging puti uli… Kaso by the 4th year, minsan ako pa nagluluto para sa sarili. Rason? Dalawa na lang kasi sila so nagj-jollibee na lang daw! Lalo na nung nagwo-work ako, minsan I have to call in advance to remind her/them to cook lunch.
Now though, dahil 3 years kaming di nagkita, grabe… BUNDAT talaga kami ng pamilya ko. Mabanggit lang namin in passing na mahilig si pogiBoy sa tahong, voila! Tahong ang lunch
Pagka kasi unang nahiwalay ang anak, naku, the separation anxiety is overwhelming. We call up Sam everyday; sometimes, more than once a day. We ask if she has eaten, etc. Although everytime she goes back to the condo after each weekend, I pack 5 sets of ulam for her that she can just reheat in the microwave. She just needs to buy cooked rice for dinner.
Lola ko ganyan. From LB, I’d stay the weekend in Quezon City instead of going to NE. Pagbalik ko LB may dala na kong 2 piling na saging at jars nang ulam
Wala kasi syang tupperware hehe
Sabi ni Tatay lagi daw naiyak si Nanay nung freshie ako.
I’m sure magiging ganyan din ako. May field trip nga sila pogiBoy sa farm daw. Excited na ko for him pero last month pa naka-plan na sa isip ko mga ipapadala at ibibilin ko sa kanya para safe at busog sya. He’s no longer a baby, big boy na talaga! Like your Sam, may wings na talaga.
Parang ang hirap paniwalaan ano? They grow up so fast. SO. FAST.
hi ms. connie =)
question lang po, what kind of cream did you used? is that the canned nestle cream or the “tetra” packed one?
thanks in advance =)
Tetra.
Hi Connie, got another cheesecake recipe want to share it with you it’s called white chocolate and cranberry cheesecake from Australian Women Weekly, although I used blueberries instead of cranberries. Just imagine the cream, white chocolate and cream cheese together…this is so yummy!
White Chocolate and Cranberry
For the crust:
-100g plain sweet biscuits
-50g butter, melted
-150g frozen cranberries or blueberries
For the filling:
-ΒΌ cup (60ml) thickened cream
-180g white eating chocolate, chopped coarsely
-375g cream cheese, softened
-1 teaspoon finely grated orange rind
-1/2 cup (110g) caster sugar
-1 egg
1. Preheat oven to 150 C (130C for dark coloured baking pan) or 130 C fan forced. Line 6-hole Texas (3/4 cup or 180ml) muffin pan with paper cases or freeform cases, made from 17cm square sheets of baking paper. You can also use a 22cm springform tin.
2. Process biscuits until fine. Add butter, process until combined. Divide mixture among paper cases; press firmly over base of pan. Refrigerate 30 minutes.
3. Make filling by combining cream and 130g of the chocolate in small saucepan; stir over low heat until smooth.
4. Beat cheese, rind, sugar and egg in small bowl with electric mixer until smooth. Stir in cooled chocolate mixture.
5. Divide mixture among cases, sprinkle with berries. Bake about 30 minutes. Cool in oven with door ajar.
6. Refrigerate cheesecake 3 hours.
7. Melt remaining chocolate; drizzle over cheesecake.
hope you’ll try this.
Wow, thanks. I got white chocolate in the pantry. Need another block of cream cheese though. Oooh, my daughter will be home for the weekend and I’m gonna make this for her.
hi..
was surfing the net about pandan leaves..may friend kasi ako sa US who is very interested in herbs..lalo na yung local herbs natin,then i came across homecooking rocks..and got interested in all the recipes..haha..i love to cook too.and would invent foods pa nga..hahaha…
i would really love to do the cheese cake kaso lng wala ako’ng oven..nasira na kasi..
i used to bake brownies and sell it in the hospital were i work..konti lang ang kita..LOL..pero since i love cooking and baking too,ginagawa ko yun..and boy!it sells like hotcakes!..love this site..definitely,ill be back..
thanks for the “ulams” dito..easy to cook and ang sarap..
huwag mo’ng patabain si Alex..hee-hee…
hugs,tita
Alex has cut down drastically on carbs these last few weeks. She thinks she’s put on enough weight over the summer break hehehe But she’s so skinny!
hi ms. connie,
just want to ask if i can use an ordinary round cake pan?
does it have to be a spring form pan?
thanks in advance!
It’ll have to be a spring form pan because you can’t invert this cake.
thanks ms. connie, will definitely buy one so i can try this.
I am so happy to see blueberry related recipes done simply because i love to pick blueberry in the forests. Sweden is gifted with sweet and delicious wild blueberries during the summer season and so now I am excited and looking forward to it as i can use it more to some of the recipes i got from you. Thanks Connie!
Oh, what I’d give to be able to pick fresh berries! Lucky you.
hi ms. connie, thanks to your blueberry cheesecake, my family and friends love it.. thanks for always sharing your recipes to us. thanks again (”,)
hi Ms. Connie,
can I use the cream in can(nestle cream) instead?wala kaming mabiling naka tetra pack dito eh.
And 1 more thing yung paglagay ng foil,before pouring the crumb mixture yun di po ba?
thanks and God Bless your family.
Yes, it’s the same kind of cream anyway.
The foil, you can do that even just before placing the pan in the bigger one with the hot water.
oops sorry po I mean the crust mixture, medyo nalito po ako sa placing of aluminum foil.is that before baking the crust? or after the crust is baked and will you cover the crust with aluminum?
You need the foil before the pan goes into the water bath.
Wow, college na po pala ung panganay nyo. Time goes by really so fast. Sam is soo lucky to have you as her mom. Almost 4 years na rin pala ako na avid fan ng blog nyo
Last month we moved to Finland (from PH). Its summertime and oh boy there are so many blueberries to pick! I plan to pick lots for freezing and for jamming. I just made some jam a few hours ago and it turned out perfect even if it was my first time. 100% natural fruit jam hehe. My 3 year old son also had fun picking blueberries.
I just remembered to check your site for a blueberry cheesecake recipe because I wanted to bake a cake for my 80 year old grandma. But I have to go raid the forest for more blueberries though.
This recipe is just perfect. Thanks po Mrs. Connie! God bless your family.
Looks incredible – and fresher than, say, the instant-pie-topping-topped variety. Where in the Philippines were you able to buy frozen blueberries?!
S&R.
Thanks! I shall hunt them down for Christmas.
hi ms connie. wats the difference betweeen ur 2 recipes of blueberry cheesecakes. i like the cake type rather than the cream-ice cream type. which one is the cake type? thanks
They’re basically the same except for the baine marie. I don’t know what you mean by cake type. Cheesecake (aside from Japanese cheesecake, I suppose) is always creamy.