Blueberry Cheesecake
An easy recipe for Blueberry Cheesecake.
Ingredients
Cheesecake crust
- 500 g butter biscuits
- 120 g butter
- 2 tsps cinnamon
- a pinch of salt
Cheesecake
- 720 g mascarpone cheese room temp
- 400 ml whipping cream room temp
- 200 g icing sugar
- 3 tsps vanilla extract
- 4 eggs room temp
- 250 g fresh blueberries
Blueberry top
- ½ tbsp butter
- 300 g fresh blueberries
- 50 g black forest fruits
- 1 tbsps brown sugar
- 1 ½ tbsps cornstarch
Instructions
- Preheat the oven to 180°C. Prepare a cake pan 25 cm in diameter.
- Heat the butter and crush the butter biscuits until they are the consistency of the flour. Mix butter with crushed biscuits and push down with a glass into the bottom and sides of the cake pan. Bake for 10 minutes.
- Decrease the temperature of the oven to 140°C.
- Start mixing the cheesecake filling by creaming the mascarpone with icing sugar until it's smooth. Mix on low speed.
- Add whipping cream, eggs, and vanilla extract. Mix until well combined. For 4-5 minutes, or until the eggs are well mixed.
- Wash the blueberries and fold them in with a rubber spatula. Then pour the mixture into the cool crust. Bake for 50-60 minutes.
- Take the cheesecake out of the oven and let it cool completely. The cheesecake should be moving in the middle. No worries, it gets firm after a few hours. Let the cheesecake chill in the fridge overnight or for at least 6 hours.
- When the cheesecake is ready to be served in an hour, prepare the blueberry sauce. Start by heating the butter, blueberries, brown sugar in a pot.
- Stir and cook for 10-15 minutes or until it gets the consistency of the sauce. Then add cornstarch and stir until the cornstarch disappears. Add more water or cornstarch if you need to. Let the sauce cool.
- Put on top of the cheesecake. You can cut the cheesecake after a few minutes.