This week’s SMS was chosen by Eliana of A Chica Bakes: lemon blueberry cheesecake with cornmeal crumble crust! A few weeks ago I was shopping, found a great deal on cream cheese and picked up far too many packages so this cheesecake comes at just the right time!
The last time I made a cheesecake I opened the oven to find a huge crack across the top so my main goal was to avoid that problem this time. I did some research and found that cracks usually form when the cheesecake is overbaked. Instead of trying to visually judge whether the cheesecake was done (which I find difficult), I used a thermometer to check its internal temperature. I baked mine to 160 F and successfully avoided any cracks!
Of course, that’s not to say I didn’t have any issues. This recipe calls for baking the cheesecake in a water bath and I think some of the water seeped through the foil covering my pan. The crust looked a bit soggy when I removed the springform pan. I was pretty worried about how it would affect the flavor. Fortunately, aside from appearance, I don’t think it had a negative impact – the cheesecake was terrific! The cornmeal crust had great texture and provided contrast to the smooth, creamy filling. The blueberry sauce was my favorite part – sweet and juicy and the perfect finishing touch for the cheesecake!
Lemon Bars
Glazed Grapefruit Cake
Orange Sherbet
Meyer Lemon Pound Cake
Beautiful! Cornmeal and blueberries are a great combination. I love it when I can find something on sale (and then find a recipe to make with it!)
The cheesecake looks great 🙂 I’ve been meaning to try baking one soon!
Tracey– Your cheesecake looks just perfect!
Looks great. I ve never made cheesecake so far.
Great looking cheesecake and delicious photos!!! I will make this one when I get back from vacation and can eat something not on my diet, LOL.
Such a beautiful photo of it all, too! It really looks wonderfully delicious. Why do you live so far from me?
I just love drooling looking at those petite wholesome blueberries, just melt me instantly! 🙂
Your photos alone made me wish i never forgot the blueberries! Fantastic!
Fantastic! I didn’t get to this one. I’m trying to ease off the baking a bit so I can stay in this pant size! :o) I’m being picky about what I’m making. It sounds and looks delicious, though.
Your cheesecake looks delicious! I loved the blueberries too- I loved them with the lemon.
Soggy crust or not I would eat this in a heartbeat as it looks delicious.
Joyce
Wow this looks fantastic! I have yet to try the cornmeal and blueberry mixture but I hear it is fantastic.
Lovely cheesecake, I bet this was delicious!!
Cornmeal crust sounds so delicious when paired with this blueberry cheesecake. Stellar photo!
Beautiful photos of a beautiful cheesecake! But cornmeal and blueberries don’t sound like a good combo to me! I must be missing something! Anyway, you don’t need to worry about a crack in your cheesecake when using a topping…!!
Your cheesecake looks perfect! Great job!
Hi Tracey!
How are you? SO lovely to hear from you- it was a great way to start my day 🙂 Your cheesecake looks gorgeous… I love how the blueberry sauce started seeping down the sides! It’s funny, I had the same problem with water getting into foil lining- and I even had 3 layers of tinfoil! I wonder if there’s a step you can take to prevent this from happening. If I ever figure it out, I’ll definitely let you know!
Can’t wait to talk to you again after next week’s post. Have a fabulous week!
Your cheesecake looks amazing!!! Thanks so much for baking along with me this week. I had major seepage the first time I made this so I was extra careful this time and used a smaller pan so that my foil came up higher on the sides.
This looks seriously good, I love the sound of the crust.
Your photos are just gorgeous! My cheesecake didn’t crack either, until I tried to lift it off of the bottom of the pan. I think that’s what the blueberry topping is for!!
Although I’ve dropped out of SMS, this cheesecake sure looks great.
And I’ve always had a problem with the water bath seeping into my crust – it drives me crazy!
HOLY MOLY that looks GOOD!
Tracey, your cheesecake is beautiful! What a great idea about using a temp probe to check for doneness. Thank you for sharing the temperature you baked the cheesecake too. I loved the blueberry sauce with the creamy lemon flavor myself. =)
That’s a cool tip about the temperature. I’ll have to try that next time I make a cheesecake.
Your cheesecake looks gorgeous!
that’s why i usually double wrap the foil – no matter how careful i am about wrapping it, i always seem to tear it somewhere! this looks amazing w/all the fresh blueberries on top!
It seems like the water bath can be pretty treacherous. I’m glad that you still liked the final result though. Those blueberries do look very juicy; they seem to pop right out of the photo.
Yum! Gotta love all of those juicy berries on top.
beautiful! those water baths are tricky, aren’t they?!? congrats on avoiding the big crack on the top!!!
What a stunning cheesecake! Thanks for the tip on checking for doneness: I found it impossible to tell when it was baked and I made a mini, so I couldn’t rely on the baking time.
This looks fabulous! Love the cornmeal crust.
It’s official. Another home run here at work. (Sorry I didnt post earlier, I took yesterday off) Taste was great, and everybody liked the crust. (I was skeptical because I always seem to have it with the sweet graham cracker crumb crust, but this was awesome) Thanks for sharing!
Wow, that is a terrific looking cheesecake! It doesn’t look soggy at all, and the crust looks so delicious!
I strayed from the flock this week, though I did still make a cheesecake…
Glad to hear that your cheesecake turned out just right. It looks great! I’m intrigued by the cornmeal crust. I’m going to have to give that a try.