Pierre Herme’s Cheesecake, Blueberryfied

I’m looking for guest posts once again! The guest post can be a recipe post, a “tips” on how to bake/cook something post or a nutrition related post. Just email it to qiting93@hotmail.com and I’ll get it up and going! :D I’ll need as many as I can get.

In the past year, I decided to challenge myself in baking. Put aside all fear of failure. Step out of the basics. Venture into the world of gourmet desserts. Because that’s what “growing” and “learning” is supposed to be. Doing what you’ve never done before. Making most out of the money spent on buying the ingredients. Why make bread with flour when you can come up with a product that’s worth more with the same ingredients? Why spend the same amount time making everyday desserts when you can make expensive, exquisite ones? And need I remind myself of the beauty of all things gourmet? Those simple ingredients, through my hands and equipment, transform, from a blank canvas into a valuable piece of art. This is the beauty of baking. This is why I fell heads over heels in love with baking. Edible art.

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This cheesecake is easily a good example. Simple yet beautiful.

Recipe for crust is adapted from here, recipe for blueberry swirls is adapted from here, and Pierre Herme’s recipe for cheesecake is adapted from here.

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Its rich, heavy, with the just right amount of sweetness and a hint of sourness. Just small slice is adequate to satisfy a cheesecake craving.

Make it yourself for the full experience. I assure you– its good.

For the text version of the recipe, click here.

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5 thoughts on “Pierre Herme’s Cheesecake, Blueberryfied

  1. I made this cheesecake exactly like the recipe. The thing was huge. It turned out “Eggie.” Just like a custard. Very, very disappointing. disappointing.

    • Hi Zenna. I’m sorry about how your cheesecake turned out! Its not supposed to be eggy. Did you use a weighing balance to measure the ingredients? Did you read the recipe wrongly and use more eggs than you should? Or did you use very large eggs? The eggs used should be regular sized. You may also have underbaked the cake. It should be almost fully set. Different ovens vary so your cake may not have baked completely within the time stated in the recipe.

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