recipes and tips. tried and tested.

Blueberry cheesecake @ Kek Keju bluberi

This is one of our favourite cheesecakes. My sister’s favourite too. I have to credit Mary Crownover for her list of amazing cheesecakes in her book ‘Cheesecake Extraordinaire’. The smudges and stains on the pages proves how much I adore this book.

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I have made hundreds (thousands actually) of cheesecakes- No baked, baked, cracked, under-cooked, overcooked, dry, burnt, perfect, smooth, rubbery, runny, silky, you name it. After a lot of meltdowns and inconsistent results, I finally have more control over my own cheesecake. Baking classes alone would not have taught me the tricks and tips that I have learned. I literally had to endure those painful baking moments that at times made me rethink of my baking career. And that is only on cheesecakes. Don’t even get me started on butter cakes, bread, pastry etc.

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In baking cheesecakes there are helpful techniques suggested by the experts. Never overbeat the cheese mixture. Beat (medium speed) until cream cheese turns creamy, not fluffy. The cake won’t rise but will set to a custardy and creamy texture.

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When it comes to baking cheesecakes, they can either be baked with or without waterbath. Mary Crownover’s way of baking cheesecakes without waterbath, would still produce that smooth and creamy texture we normally look for.

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If at any point of making a cheesecake you find that a waterbath is not possible (no large pan to fill water in, or oven just not big enough to accommodate a large water-filled pan), you should try this technique. The result will not be dissappointing I assure you.

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Temperature too, is an essential key in baking a cheesecake. Seriously, techniques are as important as the ingredients here. You don’t wanna waste all those expensive cream cheese simply because of a step that you thought you could skip. That step, for all you know, could have saved you. I am using a fan-forced oven, and I normally reduce the temperature to 20 degrees Celcius less than the temperature called for in any recipe.

Blueberry cheesecake

Recipe by Mazmin ShariffCourse: DessertCuisine: EuropeanDifficulty: Easy


Prep time


Cooking time








  • Crust
  • 1 1/4 cup graham cracker crumb (I use digestive)

  • 3 tablespoons sugar (I use 1 tablespoon)

  • 1/4 cup (60 grams) butter , melted

  • Cheesecake filling
  • 25 ounces (about 680 grams) cream cheese, room temperature

  • 3/4 cup sugar (I use slightly less than 1/2 cup, about 80 grams)

  • 5 teaspoons cornstarch (I use 3 teaspoons)

  • 3 eggs

  • 1 egg yolk

  • 2/3 cup whipping cream

  • 2 teaspoons vanilla extract

  • 1 teaspoon finely shredded lemon peel

  • 1 cup fresh blueberries

  • Half to one can of blueberry filling (Comstock or any choice desire)


  • Preheat oven to 180 Celcius. Mix all ingredients for crust in a bowl. Press into a 9 inch round pan (loose or springform pan).
  • Bake for 8 minutes. Leave to cool.
  • Pour onto crust and place dollops of blueberry filling on top and make swirls using the back of a spoon.
  • On medium speed, beat cream cheese till creamy.
  • Add sugar and cornstarch and beat till well mixed. Do not overmix.
  • Add eggs one by one and continue beating on medium speed just until mixture is incorporated.
  • Add vanilla and cream and mix well with a spatula.
  • Pour onto crust then place dollops of blueberry fillings scattered on top of filling.
  • Using the back of a spoon, make swirls inside the filling.
  • Bake at 180 Celcius for 15 minutes then reduce the temperature to 150 Celsius (I reduce mine to 130 Celcius) and bake further for 45 to 60 minutes. I would still check my cake after 45 minutes as I want the middle to still be slightly wobbly. Different oven may call for different length of baking time.
  • Once oven is turned off, I would run a knife around the inside of the cake pan and leave the cake in the oven for 30 minutes (door half-open).
  • Then cool the cake at room temperature before chilling for at least 4 hours.
  • Spread filling on top and place fresh blueberries on top. Enjoy!
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Kek keju bluberi

Untuk resipi kek keju sedap yang tak perlu dibakar menggunakan teknik ‘waterbath’ (loyang kek diletakkan dalam loyang lebih besar berisi air), inilah resipinya. Resipi ni kami dah lama ikut bertahun-tahun. Ubah sana sini sikit saja. Ini ialah salah satu resipi kek keju dalam buku “Cheesecake Extraordinaire” oleh Mary Crownover.

Setelah bertahun kami buat beratus (beribu mungkin) kek keju, kami cuba kongsikan resipi yang terbaik sahaja dan inilah salah satunya. Yang bagusnya, Mary menggunakan teknik membakar kek macam biasa. Tiada waterbath. Yang penting, suhu membakar kek mestilah mengikut teknik yang dinyatakan. Kek tetap akan jadi licin dan berkrim.

Selain dari blueberi, kami juga pernah gunakan buah stoberi. Ada juga ‘strawberry filling’ jenama ‘Comstock’ dijual. Jika tiada, di kedai bahan bakeri ada dijual filling blueberi atau stoberi dalam pek biasa di dalam peti sejuk. Untuk krim keju pula, kami biasa gunakan jenama Philadelphia atau Anchor. Ada jenama lain yang lebih murah dan lebih mahal di psaraya. Terpulang pada citarasa masing masing.

Kek keju ni boleh disimpan dalam peti sejuk beku. Caranya ialah dengan menggunakan plastik ‘cling wrap’, yang dibalut dikeliling loyang kek secara kemas. Ini ialah untuk pastikan tiada kristal ais masuk ke dalam kek. Bila nak makan, biarkan dalam peti sejuk semalaman. Jangan sekali-kali menyahbekukan kek keju ni dalam ketuhar gelombang mikro. Kek nanti akan hilang tekstur asalnya.

Yang pasti, kek keju Mary Crownover ni, memang menjadi pilihan kami.

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About Me

Mazmin Shariff

A mom, baker and cook, living in Malaysia, sharing the best curated and tried tips and recipes she has in her collection.



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