Cheesecake with homemade blueberry topping

The 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.

casaveneracion.com blueberry-cheesecake-whole

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

casaveneracion.com blueberry-cheesecake-whole

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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Comments

  1. mija says

    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.

  2. lemon says

    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.

  3. Nash says

    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?

    • says

      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.

    • janice says

      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..

  4. issa says

    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!

  5. haidee m. novelo says

    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.

  6. gigi says

    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.

  7. says

    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.
    :-P

    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
    :-D

    • says

      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.

      • says

        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.

  8. says

    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 =)

  9. says

    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:

    -¼ 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.

    • says

      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. :)

  10. tita says

    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

    • says

      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!

  11. ricci says

    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!

  12. Kathleen Wester says

    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!

  13. joyce says

    hi ms. connie, thanks to your blueberry cheesecake, my family and friends love it.. thanks for always sharing your recipes to us. thanks again (“,)

  14. GC says

    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.

    • says

      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.

  15. GC says

    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?

  16. Kathy Galang says

    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 :D

    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.

  17. Ly says

    Looks incredible – and fresher than, say, the instant-pie-topping-topped variety. Where in the Philippines were you able to buy frozen blueberries?!

  18. faye says

    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

    • says

      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.

  19. farrah says

    hi miss connie!would this work with fresh strawberries?same lang po ba the procedure to make the strawberry topping?

  20. pooh says

    ask ko lang po kung same ba yung philadelphia soft cheese sa philadelphia cream cheese dito sa recipe..gusto ko po kasi subukan na ibake ang bleberry cheesecake nyo pero hindi ko po mahanap yung cream cheese dito sa UK. thanks po

    • Connie says

      I am not familiar with Philadelphia soft cheese so I don’t know if it’s the same as cream cheese.

  21. jhaie says

    hi ms connie,

    thanks so much for this recipe. i tried it & my family loves it!! juz want to ask po sana what adjustments should i make for a 9 inch cake? sa sobrang sarap nabibitin cla sa 8 inch cake e. :)

    thanks so much in advance po! God Bless

  22. pooh says

    i made this last week pero fresh strawberry ang nilagay ko sa top.ang saya kasi i wasn’t expecting na perfect yung form nya at magiging masarap.1st time ko kasi ngbake.i made one again yesterday.this time blueberry na nilagay ko.thanks to your website.hindi masyadong complicated yung procedures nyo.

  23. zhay says

    Ms. Connie, mangungulit ako ulit :) ask ko lang if same ba un cream cheese spread (un lang kc nakita ko dito sa dubai eh) para gamitin dito s recipe na ito? medyo nakakalito kc dami kind of cheese.. hehe

      • zhay says

        noted, i might go to other groceries to look for real cream cheese :) hirap kc hindi pa ako masyado sanay magbake, this will be the 2nd sana..
        btw, ms. connie thanks dun sa recipe mo na chocofudge, i baked it and i bring some for my officemate here na ibang lahi and they really liked it.. nagkaroon ako bigla nang extra income here, nagpapagawa cla with additional charge sempre :) Godspeed..

  24. chocoholic says

    Thank You! this will now replace my other tested cheesecake recipe. I made this today and we like it better! though I didn’t have lemons so I just omitted that. and also I used the Philadelphia Cream Cheese 1/3 less fat cause that’s what I have on stock in our fridge. still great!

    and mali ko lang was I only wrapped the bottom of my pan w/ aluminum foil, which only reached like 1/4 nung pan. I forgot the sides. so when I poured water it was higher than the foil so may pumasok sa loob.. yung crust ang nag-suffer. pero ok parin naman!

    THANK YOU again for this great recipe and I’m looking forward to try the rest.. next on my list is your ‘most sinful chocolate cake’ :)

  25. Judy says

    I like to may my blueberry topping with corn starch. It’s thicker that way!
    4 cups blueberries, fresh or frozen
    1 T Corn Starch
    1/2 cup sugar

    Mix the starch and sugar in a sauce pan till blended well and no lumps then add the blueberries, turn on the heat to medium and stir away till it all gets melty and starts to bubble then continue to cook/stir till as thick as you want it!
    It’s awesome.

  26. lou says

    hi ms connie I noticed yung dalawang recipe nyo for the blueberry cheesecake is magkaiba. Yung isa may flour with 3 eggs only while the other one without flour with 4 eggs. Ano po pagkakaiba nya pag naluto?
    I would love to try this recipe one of this days.

    • says

      Lou, the number of eggs isn’t the only difference. There’s flour and more sugar in one recipe. What does egg and flour do to a cake? What does more sugar result in? Answer that and you don’t have to ask me. A little self-reliance makes a long, long way. :)

  27. Menchie Naval-Alegre says

    I will try this once my little girl and i are done baking the self frost nutella cupcakes tomorrow! I hope the hazel nut spread i got will have the same result as Nutella. Sabi naman ng son ko, pareho lang daw lasa nung Goya brand sa Nutella.
    Thank you! Baking and cooking is bonding time for me and my 3.5 year old girl!

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