What I had planned was an apple upside down cake but my daughters insisted on a cheesecake. They work so hard these days, what with the schoolyear almost over and so many projects due. I didn’t have the heart to say no.
Adapted from a recipe in Nigel Slater’s The Kitchen Diaries, this cheesecake was baked without a baine marie (water bath). I retained the recommended baking temperature of 275oF but prolonged the baking time to two hours. The result was much, much better than my first attempt at baking a cheesecake — the sides were lightly browned and nicely textured while the inside was light and soft. I still want to make another improvement. Next time, I will line the sides of the spring form pan with baking paper so that the sides of the cheesecake will be smoother. Other than that, I’m sticking with Nigel Slater’s recipe.
Blueberry cheesecake
Print PinIngredients
- 450 grams cream cheese softened
- 1 cup all purpose cream at room temperature
- 3/4 cup white sugar + 2 tablespoons
- 4 eggs
- 1 and 3/4 cups graham cracker crumbs
- 1/3 cup butter
- 1 can blueberry pie filling
Instructions
- Preheat the oven to 275<sup>o</sup>F.
- Melt the butter and stir into the graham cracker crumbs. Using the back of a teaspoon, press firmly onto the bottom of an 8-inch spring form pan.
- In a bowl, beat the cream cheese, sugar and eggs until smooth (about 1 minute with an electric mixer on medium speed). Pour in the cream and mix on low speed for about 30 seconds or just until blended. Pour into the crust-lined pan.
- Bake in a 275<sup>o</sup>F oven for 2 hours. Cool to room temperature then chill for an hour or two before pouring in the topping.
Above, that’s how the cheesecake looks after it has cooled to room temperature. It is normal for the cheesecake to shrink at the center as it cools. Don’t worry too much about it. In fact, it’s a good thing because it creates a natural ridge around the top of the cake to hold the topping and prevent it from falling down the sides.
So, all you have to so is open the can of blueberry filling and pour the contents on the cheesecake after it has cooled. For best results, chill the blueberry filling too before pouring it on the cheesecake.
Pasta Putanesca
annmariemarie
02/27/2009 at 2:09 pmAhah! Another brave soul who baked a cheesecake without baine marie. This is a very timely post of yours. My Chocolate Marble Cheesecake cracked too, that’s why I’m considering to baine marie my next cheesecake attempt. I am sure your kids felt to rewarded with your baked creation. Thanks for sharing your success!
Connie
02/27/2009 at 5:49 pmOh, the cracking on top is fine so long as the texture is good. In fact, if the baking time is shortened by about 5 minutes, the top would be smooth.
anna
02/27/2009 at 2:36 pmhi ms connie,
this is the kind of cheesecake i wanted to achieve! the one that that can hold the blueberries on top. my first attempt kasi to make this was that yung cheesecake malambot yung gitna na parang hindi nabuo so when i poured the blueberry filling (after cooling it) humalo sya sa cheesecake :( i followed naman your recipe, possible kaya that it was the cream cheese that caused the prob? i used magnolia cream cheese. mas ok ba yung philadelphia brand?
and i also remember baking the crust, but for this recipe pwede na pala na hindi i-bake. i also used a regular round pan, line it with baking paper pero when i pulled it out, napunit yung paper so the cheesecake remained in the pan together with the wet paper that mixed with the cake (nakain ko pa nga ata yung iba LOL!). disaster talaga! pero i will still try to make this one until ma-perfect ko sya :)
thanks! btw, the photo makes me drool!
Connie
02/27/2009 at 5:51 pmThe original recipe was not meant to hold any topping, I think. And never pour the topping until the cheesecake has chilled sufficiently.
anna
02/27/2009 at 2:43 pmand i also remember baking the crust, but for this recipe pwede na pala na hindi i-bake.—> oopps, i meant chilling the crust not baking. sorry, got carried away :)
anna
Jane Amora
02/27/2009 at 3:25 pmHi. This cheesecake looks amazing and easy to make (i’m not much of a baker). I am definitely enticed to try this recipe. :)
Ellen
02/27/2009 at 6:17 pmThis looks divine Connie =) I’m sure it tasted delicious too…I might even try baking this…’might’ being the operative word since I’m not much of a baker =) this recipe seem easy enough for a poor lil inexperienced me =)
auee
02/27/2009 at 6:51 pmyum!! :-P
Maruh Bordage
02/27/2009 at 8:52 pmWow! your blueberry cheesecake looks so yummy!!!
i baked cheesecake last week but its not a big hit. next time i’ll try ur recipe.
sarah
02/28/2009 at 1:01 amWow looks awesome… When I bake my cheesecake I usually just put graham crackers at the bottom of the pan. I like your idea. How were you able to place the graham crackers on the side of the pan? Parang magcrucrumble kasi pag ako yung gumawa. Thank you! Love you your site!
Connie
02/28/2009 at 11:45 amI didn’t put graham crackers on the sides, Sarah. That’s browned cheesecake you see on the sides, not graham crackers.
Jescel
02/28/2009 at 3:40 amblueberry cheesecake is one of my fave sweets. yours came out looking so good. i’ve never tried baking a cheesecake, i’ve always done with with baine marie. might try this one.
precy
02/28/2009 at 12:39 pmHI Ms Connie!
Wow you cheesecake is mouth watering!!! I will try that this weekend for our house warming. Anyway I also want to try your lemon cheesecake recipe, is it possible to use the cooking process that you did on this recipe instead of doing the baine marie part? More Power!!!
Connie
02/28/2009 at 12:49 pmYes, it’s the same recipe. :)
ida
02/28/2009 at 8:47 pmI’ve done cheesecake many times before and a bain marie is not always necessary if you are lazy, hehe. Just lower the temperature and prolong cooking time. Or if your oven has 2 racks, just put a pan of water in the lower to give the same “steaming” effect.
I thought there was graham crust at the sides too, hehe. Why don’t you put graham crumbs up the sides too? I guarantee that it will come out smooth.
nads
03/01/2009 at 11:32 pmcan I use a pyrex glass/cookware instead of a springform pan? I don’t have one here in manila. thanks!
Connie
03/02/2009 at 1:06 amYou’ll have a problem taking it out.
AiDiSan
03/02/2009 at 1:43 pmhello ms. connie,
your blueberry cheesecake looks extremely delicious. i’m good at making no bake blueberry cheesecake but i haven’t done one for a long time now. i’m thinking of making either banana tiramisu or blueberry cheesecake next week for my hubby’s bday.
mai
03/05/2009 at 12:29 amhi ms. connie =) i already baked a strawberry cheesecake, with and without the bain marie method. i have one question though ms. connie, “brick of all purpose cream at room temp”? i’m quite confused hehehe
Connie
03/05/2009 at 9:23 amMai, all-purpose cream comes in cans or cartons. The cartons are called bricks as opposed to triangular ones — tetra packs — usually for juices. People once said “tetra bricks” but that’s really weird because tetra means having three sides and a brick can’t have three sides.
mai
03/11/2009 at 1:46 pmthanks ms. connie =) i’m going to try this recipe this holy week, long vacation e =)
i admire you for having this wonderful site, though you’re busy being a mom, wife, etc. you still find time to update and post new tried and tested recipes. kudos to you ms. connie =)
nads
03/05/2009 at 9:01 pmclarification: for the graham cracker crumbs, is it 1 AND 3/4 cups crumbs, or one (1) 3/4 cup crumbs? Also, if I’d cook it with bain marie method, what should the temp be?
Connie
03/06/2009 at 12:41 amIt’s 1 and 3/4 cups. Actually, there wouldn’t be any point in placing the “1” there if I only meant 3/4 cup. Notice the measurements for the butter and the sugar. And there’s a reason why there is a dash between 1 and 3/4 too. Notice the lack of dash with the cream cheese and the all-purpose cream.
Re “Also, if I”?d cook it with bain marie method, what should the temp be?”
Please reread the part that says “…this cheesecake was baked without a baine marie (water bath). I retained the recommended baking temperature of 275oF but prolonged the baking time to two hours.”
Angie
03/11/2009 at 7:01 amIs all purpose cream the same as heavy cream?
Connie
03/11/2009 at 9:58 amAccording to Fil-Am readers, all purpose cream is single cream.
ogz
03/11/2009 at 10:38 amI’m gonna try this recipe
michelle
04/03/2009 at 9:00 pmHello Miss. Connie,
I just wanna know if is it okey to use Magnolia cream cheese in this recipe? We don’t have Philadelphia here in our province…as you said, it is okey to used a wire whisk, as to what consistency do i need to stop from whisking?Please help! Thanks you are very inspiring!
Connie
04/03/2009 at 9:43 pmMichelle, I used to be a Magnolia cream cheese user. But the last time I used Magnolia for making a cheese cake (about 3 months ago), the cheese did not soften to a creamy state. Even after mixing for so long, there were lumps. I don’t even use Magnolia butter anymore because the quality of the baked product turns out to be inferior.
Re whisking. The mixture should be smooth and creamy.
Maricel O.
04/05/2009 at 1:46 amI will definitely give this a try.. I’ll gather my ingredients asap! I will surprise my two eaters (hubby and 7-yr-old son) here.hehehe.. Will give you a feedback! Thanks..
Karen
04/11/2009 at 11:31 pmI have read the posted comments but am still confused on the “all purpose cream”. Is it same as “evaporated milk” or is there actually something labeled “all purpose” milk? Love your site!!
Connie
04/12/2009 at 8:59 amIt’s labeled ALL PURPOSE CREAM in the Philippines.
apple
04/25/2009 at 10:39 amhi miss connie. :) thanks for this recipe. I tried before your heavy lemon orange cheesecake and mukhang ok naman kinalabasan. the first time I tried medyo crumbly nga lang ng konti ung crust. pero nung ginawa ko ulit I added butter and ok naman na sya. kaya lang hindi ako sure sa texture nung mismong cheesecake, when I sliced it kc medyo kumakalat. hindi ko sya ma-slice ng smooth ung sides nya. I don’t know if it’s because I didn’t used all purpose cream. I can’t find any all purpose cream here in japan kaya I tried what they called here “nama cream” or fresh cream. I used the one with 25% fat content. I’m not sure if that’s a good substitute for all purpose cream though.
I want to try this recipe of yours, if you have any suggestion sana for a good substitute for all purpose cream, i will be really thankful. :)
Angie
05/19/2009 at 6:51 pmHow much fat is in that all purpose cream? 18% or 35%?
Connie
05/19/2009 at 7:23 pmYou’ll have to check the label.
anonymous
05/28/2009 at 7:30 pmHello, I was just wondering. Where did you get your blueberry pie filling? Is it available is rustans?
Connie
05/28/2009 at 9:11 pmIt’s available in Shopwise, Unimart and Landmark. I wouldn’t know about Rustan’s since I don’t shop there.
dexy
05/30/2009 at 10:56 pmi would like to ask if you could bake a cheesecake in an oven toaster…our oven broke down two months ago and all we have as of the moment is an oven toaster…
Connie
05/31/2009 at 12:26 amI don’t know how you can a fit a baking pan inside a larger pan with water in an oven toaster.
docs
06/04/2009 at 12:54 pmhi! i’ve tried making no-baked blueberry cheesecake using the recipe in Magnolia’s cream cheese bar. It tastes good like in the restos.
I just wanna ask if the no-baked one is as good as the one that requires baking?
Connie
06/04/2009 at 1:49 pmThat depends on which recipes were used. Not all no-bake cheesecakes are good, same with baked cheesecakes. You can only make that comparison with two specific recipes and the only person that can compare is someone who has tried both.
Leixa Lopez
09/01/2009 at 1:43 pmHi! THAT BLUEBERRY CHEESECAKE IS SOO MOUTHDROOLING!. fave ko po kasi ang bb cheesecake. i was wondering pano ko po ba ito mggwa na ndi na kelangan ibake? err. ala po kasi kmi OVEN eh. (poor :( )
pero GUSTONG GUSTO ko pa tlga maitry to gawin. cud you please help me po? and pwede ko po maitanong kung mgkano ang over-all na mggastos for this recipe.
thanks and more power to you!
PS. I LOVED YOUR SITE!
Connie
09/01/2009 at 3:00 pmLeixa, cost is always relative since ingredients cost differently based on your location. I suggest you check the prices at your local stores.
shoppingera
10/26/2009 at 4:42 pmhi there tita connie! i baked this last saturday, it was my son’s 8th bday celebration. it was verrry successful! it was a winner! on thursday, i’ll repeat the performance coz hubby wasn’t able to eat, just tasted a bit. he was complaining hehehe…
Connie
10/26/2009 at 6:22 pmEasy lang, di ba, once you get over the fear? :)
lori
12/22/2009 at 9:16 amHi connie! I want to bake this cheesecake for Christmas and bought the ingredients already . I wasn’t able to find the all purpose cream and I end up purchasing table cream instead. Do you think it will work? PLs advice me and also my springform pan is 9 inches. Do you think I should add more cream cheese? Thanks a lot and merry Christmas to your family…
Connie
12/23/2009 at 9:33 amI’m not familiar with the term “table cream.” Someone mentioned though that the equivalent of all-purpose cream is “single cream.”
Lee
05/22/2010 at 10:03 amHi miss connie…
Your site is just mouth drooling!!!:-) i never cook n bake before in my life but since i move in NZ last nov. I started cooking and baking and never want to stop… :-) i even bake 3am in the morning… Thanks to you for making it easy for me…
Anyways… As im new to cooking.. I just want to know about all of these “CREAM” topic.. I am confused and really want to bake All your cheesecakes esp. Coffee cheesecake and blueberrry cheesecake.. Here in NZ all i can see is CREAM on the label, so is that the whipping cream? Then i don’t know if the ALL PURPOSE cream that you required on your recipe here is the same with NESTLE Reduced cream (in can)… It says on the label made with fresh milk and skim milk.
Sorry for bothering you about this but really want to bake some of your cheesecake so if only you could help me with the whipping cream and all purpose cream. I will really appreciate it. :-) thanks!
Lastly miss connie is using a lite creamcheese alright or not? :-) thanks in advance!
Connie
05/22/2010 at 10:55 amWhipping (double) cream is best. All-purpose cream is single cream and that’s what’s widely available here (imported whipping cream is so expensive here). I wouldn’t recomment reduced (low-fat) cream for cheesecakes. I wouldn’t recommend lite cream cheese either.
Cheffy
01/06/2011 at 1:44 amThank you for the recipe! i made it last new year and it was perfect! exactly like the pic above!
mintlair
02/04/2011 at 11:49 amhi ms connie! :) question po, if I use a dark pan, two hours pa rin po ba ang baking time? or 1 1/2 hours? thank you po.
Connie
02/04/2011 at 1:51 pmLower the heat when baking with dark-colored pans.
frian
02/04/2011 at 5:23 pmhi ms. connie,
can i bake this using a turbo broiler?! will that be the same temperature? do i need to preheat as well? tnx..
frian
02/04/2011 at 5:25 pmoh and will that be the same baking time?.. tnx..
Connie
02/04/2011 at 6:22 pmYes, Frian you can. If you preheat your turbo broiler, everything is just the same.
Jennie Lyn Madolora
02/11/2011 at 1:40 pmHi love your blueberry cheesecake!!!! can’t find a blueberry in cans here, can i use a fresh blueberry? Do i need to boil it first before pouring it to the cheesecake?
Connie
02/11/2011 at 3:41 pmPut them in a pan with sugar. Boil just until the sugar turns syrupy.
Jennie Lyn Madolora
02/20/2011 at 1:23 pmthanks for the great advice…
mintlair
02/16/2011 at 9:19 pmhi ms connie! I’ve tried this recipe and ang sarap! :) question po, will it be ok to put wax paper para mas madali pong ilipat sa plate yung cheesecake? Yun po yung naging dilemma namin last time kaya di ko na lang po inalis yung bottom part ng springform pan while serving the cake. thank you po.
Connie
02/16/2011 at 9:46 pmI’ve thought about that for a long time but never tried it.
pat
02/18/2011 at 10:10 amhi miss connie, can I do mini versions of it by using silicon baking cups? what would be the time and the temperature?
Connie
02/18/2011 at 10:12 amI don’t know since I’ve never tried that.
Cheryl Esteban
03/07/2011 at 1:00 pmhi miss connie!!! I have been forever dreaming about making cheesecake but all recipes seem complicated and i dont want to waste all that cream cheese!!! – but this recipe seems foolproof – i hope i can successfully (finally) make that cheesecake!!!
you have a great blog – a great reference when I dont know what to cook!! :)
thaaanks a bunch!!!
keanne
05/04/2011 at 11:26 amhow do you remove it from the tin without destroying its shape? :D could i turn it over??
Connie
05/04/2011 at 11:55 amYou use a spring-form pan or a cheesecake pan.
keanne
05/04/2011 at 12:40 pmsadly i dont have any of those.. :(
i only have a normal baking pan :(
do you know any techniques i could use??
Connie
05/04/2011 at 1:34 pmTry what I did when I still didn’t have a cheesecake / springform pan: https://casaveneracion.com/heavenly-lemon-orange-cheesecake/
keanne
05/13/2011 at 1:25 pmok ok :) thank you..i wanted to ask you if you happen to have cinnamon roll recipes??
my father told me to try making it so..there..im on a hunt for recipes :)
Connie
05/13/2011 at 1:42 pmYes, in the archive. Just use the search box and you’ll find it.
keanne
12/04/2011 at 11:11 pmdo you happen to have a cafe? in gilmore? :)
Connie Veneracion
12/04/2011 at 11:25 pmNo… Although I wish I did. :)
Khay
04/12/2012 at 8:00 amHi Connie,
Just want to verify if the “Blue berry Preserve” is the same as the Blue berry filling for this cheese cake? I have tried to search on SM, Marquee and other grocery stores and that is the only one I see for blueberry. Thank you.
Connie Veneracion
04/12/2012 at 11:10 amYes that will do.
christie ortaliz
10/06/2012 at 4:43 pmhi!
i made my first blueberry cheesecake last night and OMG it was a hit! thanks to my friend bing who passed the recipe to me. btw, i used milkmaid instead of sugar and fresh lemon (outer layer) instead of vanilla and skip eggs. This answers my husband cravings for blueberry cheesecake coz RR doesn’t sell this anymore due to less demand compare to other cakes (expensive daw) My apos were so impressed huh i got endless hugs tuloy.
Thanks,
kris
secretbaker
10/21/2012 at 5:27 amthis is the best. ive done this cheesecake soooo many times and it never failed to amaze my family and friends! thank you connie!
FightForTheBite
10/07/2013 at 9:26 pmLooks delicious! How did you keep the blueberry topping from spilling down the sides in the first picture? Thanks!
Connie Veneracion
10/08/2013 at 12:51 pmThe cheesecake sank at the center.
P.S. It would be nice if you used a real name — it would make your comment more honest than spammy.
Kat Taboac
08/03/2014 at 8:43 amHi Ms. Connie, I was just wondering since everytime I bake cookies and I follow your recommended oven temperature on the recipe, I always get burnt cookies. Is this due to the oven? I am using a classis lagermania manual oven (without rotesserie) and I put the cookie pan at the top layer. My oven has 2 layers only.
I am afraid if I try the cheesecake recipe at 275°C, I might just waste the recipe and expensive ingredients :(
Help please….
Thank you…
Connie Veneracion
08/04/2014 at 1:54 amKat, first of all, baking means putting the cake or cookie tray in the middle of the oven.
Second, this is a cheesecake recipe, so, what cookies are you referring to?
Third, the standard baking temperature is 350F. Cheesecake requires a lower temp, this recipe calls for 275F, not C.
I can’t guess the reason for your burnt cookies. But you might want to consider the following:
1. You’re having problems transposing between Fahrenheit and Celcius; or
2. Your oven is registering the wrong temperature.
Valerie Altura
01/01/2015 at 1:08 pmhi Connie, I tried this but it came out a bit burnt on top and it tasted more “eggy” than I imagined. I’m not sure what I did wrong… :(
Connie Veneracion
01/01/2015 at 1:41 pmHard to guess for me since I wasn’t there when you baked it. :)