Cakes & Cupcakes
Vanilla Bean Cheesecake with Blueberry Compote
A stunning blueberry cheesecake with a gorgeous purple swirl and fresh blueberry compote topping. Creamy, fruity perfection!
Method
1. Add blueberries, sugar, lemon juice, and salt to a saucepan. 2. Cook over medium heat, stirring occasionally, until berries burst and release juices (8–). 3. Lightly mash some of the berries for texture. 4. Stir in vanilla and lemon zest. 5. If thicker compote is desired, add cornstarch slurry and simmer 30–60 seconds until glossy. 6. Remove from heat and cool completely before topping cheesecake.
Texture Control (use this as a tip box) • No cornstarch → looser, spoonable topping • ½ tsp cornstarch → clean slices, bakery-style finish • 1 tsp cornstarch → very set, almost jammy (I wouldn’t go higher)
Preheat oven to 325°F (165°C). Make the crust by mixing graham crumbs, sugar, and butter. Press into a 9-inch springform pan and bake .
Beat cream cheese until fluffy. Add sugar and vanilla, mix well. Add eggs one at a time on low speed. Fold in sour cream.
Pour filling over crust. Drop spoonfuls of blueberry sauce on top. Use a knife to create beautiful swirls.
Don't over-swirl! A few gentle strokes create the prettiest pattern.
Bake in a water bath for until edges are set and center jiggles slightly.
Cool in oven with door cracked for . Refrigerate at least or overnight.
Before serving, top with fresh blueberries tossed with warmed jam. Garnish with mint.
Keep baking
You may also like
Cakes & Cupcakes
Silky Classic Leche Flan
A smooth, creamy caramel custard with deep amber caramel and a melt in your mouth texture. This is my go to flan when I want something elegant but simple. It uses mostly egg yolks for richness, a gentle water-bath bake, and a slow chill for that ultra silky finish.
Easy
Pastries & Treats
Classic Italian Tiramisu
Tiramisu has always been one of those desserts that feels effortlessly elegant. It looks impressive sitting on the table, yet it's made from just a handful of simple ingredients that come together into something truly special. After trying countless versions over the years, I kept coming back to the classic Italian method—made with fresh raw eggs, rich mascarpone, strong moka-pot espresso, and delicate savoiardi soaked just enough to stay light without becoming soggy. This is the tiramisu I make when I want something that tastes like it came from a little café in Italy. The cream is incredibly light and silky, the espresso adds just the right amount of bitterness to balance the sweetness, and a generous dusting of cocoa ties everything together. I also make a little extra cream so there's enough to create a beautiful finish on top, whether you prefer smooth swirls or piped decorations. Like many traditional Italian desserts, tiramisu doesn't rely on complicated techniques or fancy ingredients. The key is using the best quality ingredients you can find and giving the dessert plenty of time to chill. By the next day, the layers have melded together into the perfect slice that's creamy, airy, and full of rich coffee flavor. If you're making homemade tiramisu for the first time, don't be intimidated. I'll walk you through every step so you can confidently make an authentic tiramisu that's every bit as good as one you'd find in Italy.
8 hr 35 min · Medium