I am trying to make a fruit flavored cheesecake - blueberry to be exact. I found a recipe and gave it a try but as I was making I knew that there where just too many wet ingredients…The recipe sounds good and looked nice in the photo, BUT the cake came out very loose even though I cooked it 50% longer than directed.
The cake only has 3 8oz packages of cream cheese to 1 C of sour cream, 2 eggs 2 egg yolks 1C sugar, 1 t vanilla PLUS the blueberry puree (worked out to almost 1.5 C)...and NO salt HUH (I added a pinch)? Anyway, the cooking time was 1 hour in a water bath at 350…Seemed way too short to me. Given all the moisture I did add 2t of cornstarch (probably could have used more but I was worried about taste) and cooked it for 90 minutes. The top did brown a little but not bad, the color was absolutely glorious and the flavor very good (though the berries could have been sweeter).
My only real complaint is texture, the cake was loose, more like a no bake cake - far to soft for me. I like a nice firm but not dry cheesecake.
Wondering if the solution here is longer baking (and sacrificing the top) or do I need to add more cheese to firm it up?? I am at a loss - anyone have any thoughts or a good Blueberry cheesecake recipe?