Blueberry cheesecake recipe
Blueberry Cheesecake recipe
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|For the Base:|
|150 g||digestive biscuits, crushed and crumbed|
|20 g||caster sugar|
|70 g||butter, softened|
|For the Filling:|
|800 g||cream cheese, eg Philadelphia|
|150 g||crème fraîche|
|175 g||caster sugar|
|1 tbsp||vanilla sugar or 1 tsp vanilla extract|
|30 g||plain flour|
|For the topping:|
|100 g||crème fraîche|
|blueberries, to decorate|
Preheat oven to Gas Mark 4, 180°C, 350°F. Lightly oil a 10 inch, 25-26cm cake tin.
Rinse and drain the blueberries.
To make the base: Mix the ingredients together and press evenly into the bottom of the tin. Do not line the sides.
To make the filling: Using an electric mixer, beat together cheese, creme fraiche, sugar(s) and vanilla extract (if using). Add the eggs one at a time and beat well to mix. Add milk and flour and beat again to mix thoroughly. Finally, fold in the blueberries.
Bake for one hour. Remove and allow to cool.
Once cooled, spread or pipe the creme fraiche topping. Chill in fridge for at least 3 hours before serving. Decorate with blueberries immediately before serving, still chilled.
Options: Replace blueberries in filling and topping with mandarin orange segments (fresh or canned). Replace blueberries with raspberries or strawberries in both locations.
ca. 30 min
ca. 5 hrs
Grade of difficulty:
Calories per portion:
Reference: Blueberry cheesecake recipe
Recipe type: xarchivex
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