Hello, this was my first attempt at making a blueberry cheesecake and it turned out ok, but doesn't look as perfect as I would like it to be. I really would appreciate some pointers fromt his community. How do I even make a uniform base for a cheesecake? How to check it's uniform? I used biscuits and added butter for the base. The base stuck to the cheesecake pan(which is of the non stick variety) and I can't seem to get it out while serving.
The blueberry slurry I added on top dripped down at the sides. Is that supposed to happen?
by su3188
32 Comments
Hm, if u don’t want the base to stick to ur baking pan then try cutting ur baking sheets to layer it & ard the side too. As for leveling the base crumbs, try using a spoon to level it, or a metal spatula? It looks ok to me & I don’t mind the rustic look, just I think the blueberry on top could b better. How did u do dat? U baked the cheesecake first then poured the blueberry thingy on top? A tip, a small sprig of mint leaves in the middle will b a nice touch. Overall, ur doing great! Keep trying!
First thing and most important is to be kind to yourself. this is a great looking cheesecake. be proud of yourself rather than trying to tear yourself down.
Tamp down the crumb with a slightly smaller pan
Measure the depth of the crumb
Realize no crumb is going to stay perfect without enough moisture(fat)
Looks pretty great to me. If things are TOO perfect I don’t wanna mess them up to eat them.
Don’t let internet pics set the standard!
Honestly? It looks pretty good to me
This legit looks like a perfect blueberry cheesecake
I hope all my cheesecakes fail like yours!
I use a small metal cup or meat mallet to tamp my crust down and level it.
As for the topping, I’d recommend using a little clear gel to achieve a firmer set, like pastry chefs use. There are two types, instant and cook type, choose the one that is appropriate for what you are making.
I tend to use instant unless making jam, a hot pudding or custard without cornstarch/tapioca starch, or using it to fix a too liquid fruit pie filling.
I don’t think your cheesecake qualifies as a failure at all.
Now you have an excuse to make another and practice. Oh noooo, then you’ll have to eat the improved version! 🍽🥹😳🙃
These are good problems to have.😹
I think it looks stunning.
I use those flat bottomed and straight side measuring cups to level off the crust and pat it dense. Baking/parchment paper works great when placed at the bottom of the springform pan. Make sure the paper is attached to the pan, and coming out the sides. As far as the slurry, increase your thickener (or add it if you weren’t using one).
BUT that cheesecake looks amazing!
for neater edges around the base, you could try pressing them down with a shot glass or something similar, make sure to really press around the outer edge. it’s usually easy to see the crumbs creeping up the sides so it’s easy to know when you’re done. greaseproof/parchment paper can be cut out and places under the base so the cake slips out the pan easier. can’t help with the blueberry topping, but Im sure that some of it bleeding into the cheesecake is normal, most cakes Ive seen look this way.
with all that said, this looks incredible – Im having trouble believing that this is your first cheesecake!! you’re definitely being far too harsh on yourself here, try not to compare yourself to what you see online (especially when you’re already doing so well I mean holy shit). 🙂
Perfect cheesecake, well done
For even crust, I use a metal measuring cup that is quite square. It helps level things out. They never will be perfect.
If it’s sticking to your pan, you can line it with a cake pan liner, or parchment paper. Also, you can pre-bake the crust before putting your cheesecake in it so the crust doesn’t have as much moisture.
Cornstarch will thicken your topping. So will gelatin, but you want to be careful that you don’t overdo it and make it rubbery.
Sounds like you underbaked the base if it’s that stuck, you can also always use parchment on the bottom
Edit: Looking at the photo did you put your base in upside down?
This looks absolutely amazing, it wouldn’t last 30 seconds in my house! Don’t be so hard on yourself! If I had made this cheesecake I would be super proud of myself and you should be too!
It looks perfect to me, and very delicious.
Hope mine woild look like that.
Don’t have any tips, but you already got a few good ones.
You can ship it my way if you’re too disappointed to eat it 😜
Looks delicious
It still looks delicious to me!
Looks perfect! You can always pipe some whipped cream on the edge to cover the base showing, but I’d happily eat that as is! Anyone who says differently shouldn’t be allowed at the table!
It looks amazing, but it would look better in my belly.
I even my base out with several different-sized spoons for ages. Whether it is worth the time and effort is debatable.
For a sticky base, I’ll use a sheet of greaseproof paper on my greaseproof pans. It sounds utterly pointless but it works for me with a decent palette knife.
looks amazing to me! i see no issues except that its not in front of me right now on a plate! 😆😂
I’ve been staring at this for a solid minute and fail to see what is wrong with it!
where’s the fail? It looks amazing, a nice glistening surface and is retains the form. Looks absolutely scrumptious and I’d eat it in a heartbeat.
Fails?
Is this a shit post?
That’s your fail? Looks great!
looks pretty perfect to me!
You’re better at making cheesecakes than taking pictures! It looks great!
Damn, I kept looking at the photo and the “fail” title and was confused. That’s a beautiful cheesecake and the smooth blueberry top is a refreshing option.
It looks homemade in a good way and I’d be squealing if I went somewhere and this was offered to me.
Delicious and beautiful work!
Is the fail in the room with us?
Cut a piece of parchment paper just slightly smaller than your base and put it in before you add your base. No stick!
As for the evenness on the side, maybe use a toothpick marked with the thickness you want to test around the side and see where it’s uneven? Use a flat edge to go around the edge of the base and get it nice and flat.
But honestly? This looks delicious and lovely like everyone else saidn