The Generation Teamplate Theory of Dr. Alexa Abrenica

How to start making Cheesecakes

The beginner's guide in making delicious cheesecakes

Red Ruby Cherry Cheesecake

When starting a new hobby like beginning to make blueberry cheesecakes, you should always make sure that you are interested on what you are going to do. Passion is very essential. Second, you must study it. Before starting my cheesecake business, I was like a curious girl who was eager to know how does the soft and expensive white cakes are made. I watched baking shows in Lifestyle channel, viewed baking videos in Youtube, and read countless blogs from experienced bakers.

Then, you must familiarize yourself to the different tools and ingredients to be used. When I was starting to make cheesecake, I prioritized buying stand mixer, springform, measuring cups and spoons. I'm a thrift person but I always choose quality products. My thrifty advice to those curious and aspirin bakers out there is to buy products that would last for atleast five years even if they are quite expensive than the fake ones.

The next thing you must do is to finalize the recipe to be followed and take note of the ingredients. Remember to highlight the main ingredients, these are the ingredients that would make the entire cake (like creamchesese). And also, take note of the ingredients that could be missed or substituted (like if you can't find a caster sugar, you can use refined sugar instead).

Now, I am going to share to you my No-bake Blueberry Cheesecake Recipe. You should start with a No-bake recipe because using an oven is anotjer story. I was the one who made and finalized this recipe from my months of research, practice  and learnings.

Lindsey's Blueberry Cheesecake Recipe ( No-oven version)

Ingredients:

*For the base

• 2 cups of graham crackers (It would be easier to use MY crushed grahams)
• 1/4 teaspoon of nutmeg ( This is quite costly. You can make a cheesecake without this but it can make your cheesecake much tastier)
• 1/2 cup of melted butter.
• 1/2 teaspoon of cinnamon (To those who hate cinnamons, you can skip this ingredient... but I swear, a pinch of cinnamon can bring your cheesecake base to the next level)
• 1 teaspoon of refined sugar
• 2 tablespoon of condensed milk (This is my secret to make my base chewable and soft yet firm)

*For the filling

• 500 ml Whipping cream (Others suggest to use All-purpose cream, but listen to me, I tried it. It made my cheesecake liquidy and harder to set. But if you can't find a whipping cream or you can't afford it because it's a bit expensive, you can use all-purpose cream- make sure to put your mixing bowl and cream in the refrigerator before mixing. Never whip a liquid all-purpose cream, make sure that the cream has been chilled for few hours)
• 1 brick/cup cream cheese
• 1 sachet unflavored gelatin
• 1/2 cup evaporated milk
• 3/4 cup caster sugar (I suggest caster sugar because it is really made for baking and whipped creams)
• 1 teaspoon lemon juice (I always use fresh lemons. This is if you want your cheesecake lemon)

• 1/2 cup blueberries (I used to buy canned blueberries. putting some blueberries in the cheesecake could better emphasize the flavor)

*For the topping

• 1 can blueberries
• 200 ml whipping cream
• 1/4 caster sugar

Procedures:

1. In a large bowl, mix all the dry ingredients (crushed grahams, cinnamon, nutmeg, sugar). Add butter. Add the condensed milk. Mix using a spatula. Pour it into the springform. Press the base using a clean glass to make a firm base. Put it in the refrigerator.

2.Using an electric mixer, mix the whipping cream from low to medium and gradually add sugar until it has doubled in size.

3. In a separate bowl, mix the cream cheese in a low speed until it becomes fluffy. Gradually add sugar and blueberries.

4. Fold-in together the whipped cream and creamcheese mixture using a spatula.

5.In a saucepan, heat the evaporated milk. Add the gelatin. Mix until the gelatin is dissolved.

6. Pour the gelatin into the cheesecake mixture and mix.

7. Pour the mixture into the springform, refrigerate for several hours.

8. When the top of the cheesecake is no longer soft or moist, spread evenly the blueberries on top.

9. In a mixing bowl, whip the cream and gradually add sugar until fluffy.

10. Using an icing decorator, top the cheesecake with a whipped cream.

*Just add 1 teaspoon of lemon if you wish to make your cheesecake to be lemony.


When you are done making your first cheesecake, expect some imperfections. Imperfections, in the world of food, are very useful because they serve as tools in learning. When you got a mistake, it's an opportunity to improve your next piece. And that makes you professional without attending culinary school. After all, it is the experience that best teaches us.

Oreo-Kisses Cheesecake