I never tire of sharing new cheesecake recipes. This is one of the reasons I love this versatile dessert. It goes well with so many different ingredients, can be prepared in many ways, be simpler or more complex…
This blueberry cheesecake is not too time-consuming, it has a beautiful pink color and even better taste. It is baked, but doesn’t become too dense – its texture is silky and soft. The first step is to prepare a delicious blueberry jam, that is folded into the cheesecake and also serves as its topping.
I’m sure by now you are have realized this is a dessert you can’t miss out on. Now it’s time to get baking!
Blueberry Cheesecake
silky texture and unique flavor unite to create the perfect summer dessert
Ingredients
For the blueberry jam:
- 350 g fresh blueberries
- 2 tbsp white sugar
For the crust:
- 300 g oat cookies
- 100 g unsalted butter (melted)
For the cheesecake:
- 540 g cream cheese
- 150 g white sugar
- 100 ml heavy cream
- 30 g cornflour
- 200 g blueberry yogurt (or plain greek yogurt)
- 130 g blueberry jam
For the decorating:
- 100 ml heavy cream
- blueberry
Instructions
For the blueberry jam:
- Bring the blueberries with sugar over medium heat, stirring every once in a while. The blueberries will burst and, eventually, you will get a thick purée.
- Place in the food processor and blitz to obtain a homogenous mixture. Let it cool down.
For the crust:
- In the food processor blitz the cookies and melted butter for a few seconds. You should have a mixture that resembles wet sand.
- Spread this mixture in a springform pan of about 22 cm in diameter. Press it with the back of a tablespoon to form the base and "walls" of the cheesecake.
- Place in the fridge while you prepare the filling.
For the cheesecake:
- In the mixer, beat the cream cheese with sugar until creamy.
- Dissolve the cornflour in the heavy cream. Pour into the cream cheese mixture.
- Add the yogurt and about 130 grams of blueberry jam (save the rest for decorating). Beat a little more to get a smooth mixture.
- Spread this mixture in the cheesecake pan evenly.
- Prepare a tray with a little water for the water bath. Place the cheesecake pan in a slightly bigger round pan, to avoid water getting in it. Place this pan in the tray you prepared.
- Bake for about 60 to 70 minutes, depending on the oven. The cheesecake should be set in the edges, but still a bit wobbly in the center.
- Let it cool down for 1 hour. Then place in the fridge for at least 6 hour, preferably overnight.
For the decorating:
- Beat the heavy cream to stiff peaks.
- Spread the blueberry jam you set aside on top of the cheesecake.
- Decorate with the whipped cream using a pastry bag. Top it off with a few more blueberries.
