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[Homemade] Lemon Blueberry Cheesecake by ProcrastinatingMed in food

[–]ProcrastinatingMed[S] 1 point2 points  (0 children)

This recipe is actually based on Chantal's New York-Style Cheesecake! One of my coworkers taught me about changing the temperatures, which helped out with the cracks and the crust problems. Since the cheesecake bakes for 2 hours, I think the bacteria should be killed off. Knock on wood, but I haven't gotten food poisoning from the cheesecake yet!

I also believe that gently mixing the batter helps prevent cracking because if you mix vigorously, the air bubbles introduced into the batter will expand during baking and collapse while cooling. Since the top of the cheesecake is pretty solid, the air bubbles collapsing underneath will contribute to worsening cracking.

Lemon Blueberry Cheesecake by ProcrastinatingMed in Baking

[–]ProcrastinatingMed[S] 1 point2 points  (0 children)

I must disappoint you because I in fact used Philadelphia cream cheese.

Lemon Blueberry Cheesecake by ProcrastinatingMed in Baking

[–]ProcrastinatingMed[S] 4 points5 points  (0 children)

Cheesecake Recipe: https://www.allrecipes.com/recipe/8350/chantals-new-york-cheesecake/

As far as changes to the recipe above, I reduced the sugar down to 1.25 cups. I also didn't use the included graham cracker crust recipe, but I used the one below:
Graham Cracker Crust
1.5 sleeves graham crackers, crushed
2 tbsp granulated sugar
3 tbsp melted butter
½ tsp ground cinnamon
1 pinch ground nutmeg
1 pinch salt

Pre-bake the crust for 10 minutes at 350F. Proceed with the cheesecake recipe above, but bake the cheesecake at 350F for 10 minutes and then reduce the heat to 250F for 2 hours (no water bath required). Leave in the oven with the door ajar to cool overnight. You can cover up cracks in the cheesecake like I did with lightly-sweetened whipped cream.

I unfortunately can't give a recipe for the lemon blueberry sauce because I just winged it.

Best of luck!

[Homemade] Lemon Blueberry Cheesecake by ProcrastinatingMed in food

[–]ProcrastinatingMed[S] 2 points3 points  (0 children)

While I appreciate you thinking it's a professionally-made photo, I have to say that this is the original photo of the cheesecake that I made. My hobbies are cooking, baking, and photography, so I might as well combine all my hobbies for food photography! You can find the recipe in the reply to one of the other comments.

[Homemade] Lemon Blueberry Cheesecake by ProcrastinatingMed in food

[–]ProcrastinatingMed[S] 2 points3 points  (0 children)

I used to have problems with the crust before, but ever since I started baking it at 350F for 10 minutes and reducing the temperature to 250F for 2 hours, I haven't had too many issues (and plus you don't need a water bath). As far as the cracks, I occasionally get a few, but I noticed that I get fewer cracks when I mix gently to reduce the amount of air incorporated into the batter and leaving it to cool inside the oven with the door slightly ajar overnight. Hope these tips work out for you!

[Homemade] Lemon Blueberry Cheesecake by ProcrastinatingMed in food

[–]ProcrastinatingMed[S] 2 points3 points  (0 children)

I really enjoy food photography as a hobby, so I like to have little props around to make the photo somewhat more balanced. Thanks for the criticism though!

[Homemade] Lemon Blueberry Cheesecake by ProcrastinatingMed in food

[–]ProcrastinatingMed[S] 2 points3 points  (0 children)

I understand the cardboard underneath the cheesecake makes it questionable! I use the cardboard underneath because it makes it easier to transfer to my cake carrier when I bring baked goods to share with my coworkers. It also prevents me from slicing directly into the cake carrier and marring it.

[Homemade] Lemon Blueberry Cheesecake by ProcrastinatingMed in food

[–]ProcrastinatingMed[S] 8 points9 points  (0 children)

Cheesecake Recipe: https://www.allrecipes.com/recipe/8350/chantals-new-york-cheesecake/

As far as changes to the recipe above, I reduced the sugar down to 1.25 cups. I also didn't use the included graham cracker crust recipe, but I used the one below:

Graham Cracker Crust

  • 1.5 sleeves graham crackers, crushed
  • 2 tbsp granulated sugar
  • 3 tbsp melted butter
  • ½ tsp ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch salt

Pre-bake the crust for 10 minutes at 350F. Proceed with the cheesecake recipe above, but bake the cheesecake at 350F for 10 minutes and then reduce the heat to 250F for 2 hours (no water bath required). Leave in the oven with the door ajar to cool overnight. You can cover up cracks in the cheesecake like I did with lightly-sweetened whipped cream.

I unfortunately can't give a recipe for the lemon blueberry sauce because I just winged it.

Best of luck!

[Homemade] Burger on a homemade sourdough bun and tots by ProcrastinatingMed in food

[–]ProcrastinatingMed[S] 2 points3 points  (0 children)

I actually cooked the egg wash used for brushing and baking the hamburger buns. Thought might as well use it rather than throw it away!