Hummingbird bakery cheesecake

Hummingbird bakery in the city of Miami has a cheesecake that’s prized for its intricate, hand-painted design. The cake is so unique and beautiful it’s become wildly popular on Instagram with more than 10,000 followers.

The “hummingbird bakery cheesecake” is a dessert that has been around for quite some time. It’s made with cream cheese, sour cream, eggs and sugar. Cheesecake is also one of the first desserts to be created.

  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 45 minutes
  • 1 hour and 45 minutes total
  • 1 big cheesecake (1x) yield
  • Dessert is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 45 minutes
  • 1 hour and 45 minutes total
  • 1 big cheesecake (1x) yield
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to prepare: 1 hour
  • Time to prepare: 45 minutes
  • 1 hour and 45 minutes total
  • 1 big cheesecake (1x) yield
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Ingredients

to make the crust:

  • digestible biscuits (eight ounces) (or graham crackers)
  • 7 tablespoons melted unsalted butter

to make a cheesecake

  • 1 1/2 pounds cream cheese (full fat)
  • 1 teaspoon extract de vanille
  • 4 oz. caster sugar (1/2 cup plus 1 tablespoon)
  • 3 eggs (big)
  • 3 oz. berries (mixed)

Instructions

  1. Use parchment paper to line the bottom of a spring form pan. Using the blade attachment, whiz the biscuits into tiny crumbs in a food processor. Place the crumbs in a mixing basin and stir in the melted butter with a spoon. Place the mixture in the prepared pan and use the back of the spoon to push it into the base. Place in the refrigerator for 20-30 minutes to chill and solidify.
  2. Preheat the oven to 320 degrees Fahrenheit. Mix the cream cheese, vanilla extract, and sugar on medium speed with an electric mixer until smooth. One at a time, crack the eggs into the bowl, mixing vigorously after each addition and scraping down the sides of the basin to ensure that everything is absorbed. Hand-stir in the mixed fruits, making sure they’re uniformly distributed, before pouring the mixture into the prepared pan.
  3. For the cheesecake, prepare a water bath. Wrap foil around the exterior of the spring form, folding it up around the sides. Then, in a roasting tin, lay the pan and fill it with water to approximately 1/4 inch below the top edge. The moisture produced in the oven aids in the prevention of cracking on the top of the cheesecake. Use a palette knife to run around the inner edge of the pan, releasing the mixture from the edges and preventing it from sticking.
  4. Bake for 35-45 minutes, or until the cheesecake is a light golden hue on top (more so around the edges) and firm to the touch, with just a small wobbling in the center.
  5. Allow the cheesecake to cool at room temperature before placing it in the fridge to set for a few hours, or ideally overnight. After the cheesecake has set, remove it from the pan and top with more berries or whipped cream.

The Hummingbird Bakery Cake Days Cookbook was used to create this recipe.

fancy, show-stopper, centerpiece, summer, fruity

This is a recipe for the cheesecake that I made. It’s called “Hummingbird bakery cheesecake” and it has a light, fluffy texture with a hint of lemon. Reference: hummingbird bakery recipes.

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