Classic Blueberry Cheesecake

Ingredients:

  • 2 cups crushed graham crackers
  • ¾ cup melted unsalted butter
  • 3 tbtsp. sugar

Filling

  • 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

Procedure:

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.
4. 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.
6. 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.
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