Description
A delicious blueberry cheesecake made with fresh ingredients.
Ingredients
Scale
- 300 g Blueberries (fresh or frozen)
- 2 tbsp Cane Sugar (or Castor Sugar)
- 200 g Digestive Biscuits (or graham crackers finely crushed)
- 65 g Butter (melted; see notes for options)
- 550 g Cream Cheese (room temperature; see notes for options)
- 160 g Unsweetened Plain Yogurt (or Greek style yogurt; see notes for options)
- 200 g Cane Sugar (or Castor Sugar)
- 120 ml Whipping Cream (room temperature; see notes for options)
- 160 ml Blueberry Sauce (cooked, cooled & blended)
- 25 g Cornstarch
- 2 tsp Vanilla Extract
Instructions
- Combine blueberries and sugar in a medium-sized pot and let it come to a boil on medium heat. When it comes to a boil, reduce the heat and allow it to simmer for 10 minutes until all the blueberries burst and a thick puree starts to form. Remove from heat, transfer to a heatproof bowl, and let it cool completely. Blend it in a food processor to make a smooth sauce.
- Mix the crushed graham cracker or digestive biscuits and melted butter until you get a mixture resembling wet sand.
- Press the mixture into an 8-inch springform pan and, using the flat bottom of a glass or a spoon, press them into an even layer on the base and sides with an approximately 1/2-inch thickness of the biscuit base.
- Chill it for 20 minutes while you prepare the cheesecake filling.
- Preheat the oven to 325°F (160°C).
- In a bowl, mix cream cheese with an electric whisk or paddle attachment until it is soft. Next add yogurt, sugar, cornstarch mixed with whipping cream, blueberry sauce, and vanilla, mixing all at low speed.
- Scrape the sides and bottom with a spatula to make sure there are no lumps. Pour the cheesecake batter over the set biscuit base and spread it in an even layer.
- You can bake in a water bath or add some water to a pan and keep it on the bottom shelf to create steam before baking the cheesecake.
- Bake the cheesecake for 45-50 minutes. When it is jiggly in the middle and set around the sides, turn the oven off and allow the cheesecake to cool in the oven.
- Take the cheesecake out of the oven and let it cool completely at room temperature for 2 hours and then in the fridge for 5-6 hours.
- Remove cheesecake from the ring and place it on a plate. Spread the remaining blueberry sauce and decorate with whipped cream and fresh blueberries. Serve chilled and store it in an airtight container in the fridge for 3-4 days.
Notes
- For the butter, you can use margarine as an alternative.
- The cheesecake can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg