Kitchen Corner

February 24, 2009

Blueberry Baked Cheesecake

I've some leftover blueberries so I used to make a very simple cheesecake. I would normally bake cheesecake by using the water bath method, but after came across a recipe from a book which is bake right straight in the oven without water bath, I decided to give it a try.
There were some different between water bath method and bake straight in the oven. Water bath method normally gives a moisture and creamier texture whereas I found this bake straight in the oven is much firmer and dense. I still prefer those water bath bake cheesecake but this blueberry cheesecake quite refreshing.
Digestive biscuit crumbs 90g
Melted butter 40g
Cream cheese 300g
Yogurt 15g
Sugar 50g (I used 30g)
Eggs 3 (lightly beaten)
Lemon juice 10ml
Corn flour 10g
Some blueberries
  1. Mix the bread crumbs with melted butter and press it into a 9 inches cake tin evenly. Set aside.
  2. Beat the cream cheese with sugar until the sugar dissolve. Mix in the yogurt until everything combine and smooth.
  3. Slowly add in the beaten eggs then lemon juice.
  4. Mix in the cornflour until everything incorporate.
  5. Pour the cream cheese mixture into the cake tin and topped with some blueberries. Bake in a 150'C preheated over for 25 minutes.
  6. Keep the cheesecake in the fridge once it completely cool down.


Honey Bee Sweets said...

Hi KC,

It's the first time I've seen bread crumbs used for the cheesecake base. Interesting! But it sure looks like cookie base, how does the texture turn out? BTW the cake looks great!


Kitchen Corner said...

Oppsss sorry Honey Bee Sweets,
I've got typo error. It should be biscuits crumbs not bread crumbs. I'm sorry!

Anonymous said...

Your Cheesecake is amazing

Snooky doodle said...

wow that surely looks great. i like the blueberries on top :)

Happy Flour said...

Hi Kitchen Corner,

Can I have your email address, so that I can email the Pandan Swiss Roll recipe to you. I learned this swiss roll from Aunty Yochana Class and it not so nice if I post the recipe. I do like to share but it unfair to those who paid and took their time to go to her place and learned from her. Please do not post this comment. My email

Anonymous said...

the cheese cake is so yummy, I baked it last night, but I used strawberry on the top, the taste still good. and I think that your blog is one of my favorite :) thanks for sharing the recipes

Lydia said...

Hi, thanks for sharing the recipe. i've tried to bake the cake and i'm not sure if it's cooked. As i can't adjust my oven to 150C, i had to bake it at 140C for 35 minutes. but the cake has a 'siap' taste, if you know what i mean, its like i can taste some flour in it but i suppose it shouldnt taste that way as there is no flour in it except for a little corn flour. Should i bake it longer? or it should taste like that and it would taste better after i've chilled it?
appreciate ur comment

Lydia said...

Hi, another question, do i chill it in the springform pan itself or do i take it out and put it into a container to chill in the fridge?

Kitchen Corner said...

Hi Lydia,
This cheesecake shouldn't have the taste you've mentioned. I'm not sure you have over baked or under baked the cheesecake. I chill the cheesecake together with the springform pan in the fridge once it's completely cool at the room temperature.

Anonymous said...

hi, for the Yogurt is it 15 gr or 150gr. thanks.