Classic Blueberry Cheesecake
- 2 cups crushed graham crackers
- ¾ cup melted unsalted butter
- 3 tbtsp. sugar
- 2 bars cream cheese
- ⅔ cup sugar
- 6 pcs. room temparature eggs
- 1 ½ cups Nestlé All Purpose Cream
- 1 tbsp. lemon juice
- 1 tbsp. vanilla extract
- 1 can blueberry compote
|1.||Mix graham, butter and sugar. Press in a pie pan. Bake crust using Hot Blast mode. Set aside to cool. For both MC32K & MC35J: Select Hot Blast (). Set to 200°C for 5 minutes.|
|2.||Whisk cream cheese in a large bowl until light and smooth. Slowly add sugar. Add eggs gradually and continue to whisk until well combined. Stir in Nestlé All Purpose Cream, lemon juice and vanilla.|
|3.||Pour filling into the pie pan with cooled crust.|
Transfer pie pan to a roasting pan or baking dish big enough to hold it. Pour boiling water into the roasting pan. Bake pie pan in a hot water bath using Convection mode.
MC32K: Select Hot Blast mode. Set to 200°C for 40 minutes, or until a toothpick comes out clean when inserted in the middle of the custard.
MC35J: Bake using Convection mode. Select (). Set to 200°C for 45 minutes, or until a toothpick comes out clean when inserted in the middle of the custard.
|5.||Set aside to cool for 1 hour. Refrigerate overnight.|
Spread blueberry on top. Cut into serving pieces and serve well chilled.
Note: Recipe includes automatic pre-heating once baking details are entered in the oven.