Easy blueberry cheesecake

Learn how to avoid common cheesecake mistakes and make a easy blueberry cheesecake cheesecake! Make the best cheesecake of your life by following my 10 simple tricks. Looking for a recipe to try? WHAT GOES INTO A CLASSIC CHEESECAKE?

CAN I MAKE CHEESECAKE WITHOUT A SPRINGFORM PAN? Leaky pans, cracks and fallen centers are all things that can make a cheesecake go awry, but these tips for how to make a perfect cheesecake can help you avoid those pitfalls. The trick is in the little details. Your cream cheese should always be room temperature.

This one is really all about making sure that your cheesecake isn’t lumpy and that the ingredients combine smoothly. Cream cheese that is too firm won’t mix well and will leave you with a lumpy mess, so it needs to be room temperature. In a pinch, take the cream cheese out of the foil wrapping, cut into smaller sections and heat for about 15 seconds at a time until softened. Also, as far as cream cheese goes, the full fat regular stuff is going to give you the best cheesecake. More fat means more creamy, plus you don’t have any fillers or anything that is made to replace fat. For your cheesecake texture to be on point, you don’t want anything funky going on. Use a little flour or cornstarch.

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