Is a sudden obsession with cheesecake baking a good thing? I mean, it’s not as if cheesecakes were the healthiest desserts on earth. On the other hand, when they are well done, they are amongst the most delicious desserts on earth. Or I think so anyway. As mine has a homemade jam on top made with blueberries, and blueberries are fruit, that is an excuse for eating fruit. Right? Also, I’m sure we can all think of worse obsessions in life. I won’t name any of them.
Just one week ago I decided to venture out of my absurd afraid of making cheesecakes zone, and actually make one. Typical of me, I did not religiously follow any one single recipe. I browsed through my Cheesecakes comme à New York cookbook and went through some of my favourite baking blogs, with notable mentions to Jessica’s no bake cheesecakes in What Jessica Baked Next, and Rosa’s cheesecakes in Pemberly Cup & Cakes. I opted for a yes bake cheesecake at the end. With so much inspiration to choose from, I thought I would try to make a sort of simple cheesecake to begin with. My own invention which would be a mish mash of many of the recipes I read that day, and which would later be modified again because it was Sunday afternoon, and as I ventured out to look for some of the ingredients I was missing, they would indeed still be missing – because it was Sunday afternoon – so I had to do a bit more re-invention.
It’s strange how our fears freeze us. I had guessed that I would have to go through a lengthy process of recipe development before making a decent cheesecake. I envisioned having to force feed the Papaya Pieces household & friends with runny liquid, dodgy tasting cheesecake for about four attempts before landing on a good one. But no! I’m still blowing kisses to my own cheeks for making the most marvellous cheesecake in the first attempt. And I am actually a modest person. The first attempt was last weeks. I, cough cough, did not make photos of it. But I decided to make another one last night, yes, in so little time, just so that I could photograph it and put it into this blog, so that I could look it up if I ever wanted to make it again. Here it is.
Triple Cheese Lemon and Blueberry Cheesecake Recipe
The three cheeses in this cheesecake are Mascarpone, Mató and Philadelphia cheese. I initially wanted to use Ricotta instead of Mató, but couldn’t find any last Sunday afternoon. You can use Ricotta cheese instead, as I’m sure Mató might be quite tricky to find outside of Spain.
Last week’s cheesecake featured raspberry jam but I decided to make blueberry jam this time. If you’re going to make some jam just for the cheesecake, like I did, then I would recommend using a naturally pectin rich berry, such as raspberries, blackberries or blueberries, so that the jam making process is fast.
With regards to the cheesecake crust, I decided not to crush biscuits. I just made my own crumbly type of pie/tart crust.
Ingredients for the crust
2 cups flour, 220gr butter, 1/4 cup sugar, 1/4 teaspoon baking powder, 1 pinch salt, 1/4 glass cold water
Ingredients for the triple cheese filling
250gr Mascarpone cheese, 200gr Mató cheese, 200gr Philadelphia cheese, 1 cup sugar, 1/4 teaspoon vanilla, 1 pinch salt, 3 tablespoons flour, juice of 1 lemon, 3 eggs
Ingredients for the blueberry jam
125gr blueberries, 1/4 water, 3 tablespoons sugar, 1 teaspoon butter
Preheat the oven to 180ºC. Grease a baking tin. The baking tin should be a springform or removable bottom type.
Prepare the crust first. Mix the flour, sugar, salt and baking powder in a mixing bowl. Add the butter, cut into cubes. Mix / knead altogether, until the mixture becomes approximately pea sized grains. Add the water and continue kneading until it becomes a neat mass that you can easily shape out into a ball. Bring it to the baking tin and spread out to cover the whole base of the tin. Bake in the oven for about 10 minutes.
While the crust is baking, make the cheese filling. Add all of the ingredients, except for the eggs, into a large mixing bowl and mix with an electric mixer. Finally add the eggs and mix again. Once it has become a homogenous creamy mixture, remove the baking tin from the oven and pour over the crust. Lower the heat in the oven to 165ºC. Bake for 70-75 minutes.
Don’t worry if the cheesecake gets a bit cracked on top, you’ll be hiding the cheesequake with some jam anyway.
Meanwhile make the blueberry jam. Wash the blueberries. Add all of the ingredients into a small pot. Cook on the stove on medium heat, stirring continuously until it becomes a thicker jam texture.
Once the cheese cake is cooked and cooled down, spread the jam onto the cheesecake. To avoid jam spillages like the one you can see next photo, make sure both the cheesecake and jam have cooled down before spreading on the jam.
Patience is the key.
My plans for my next cheesecake is to make an Oreo cheesecake. What do you think? Any suggestions?