By Diana Shyam
Cheesecake with blueberries
Because the filling is generous with this cheesecake, I chose to cover the top and the edges so that the top-to-filling ratio is equal. In addition, in order for the filling to be light and delicate, I chose to add yogurt instead of cream as in a classic baked cheesecake.
In order to have a cheesecake with a fine texture and that does not crack on top, you need to have all the ingredients at room temperature, so make sure you take the eggs, cream cheese and yogurt out of the fridge in time.
Use a pan with a 20cm diameter
Updated at: Thu, 17 Aug 2023 11:31:24 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Nutrition per serving
Calories5051.3 kcal (253%)
Total Fat302.9 g (433%)
Carbs522.4 g (201%)
Sugars332.5 g (369%)
Protein88.1 g (176%)
Sodium3497.3 mg (175%)
Fiber33.3 g (119%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Crust
Filling
500gcream cheese
150gGreek yogurt
10%
150gsugar
3eggs
30gstarch
1lemon
grated peel and juice
2 teaspoonsvanilla sugar
300gfresh blueberries
Topping
Instructions
Step 1
First, prepare the cheesecake top: put the digestive biscuits in a blender and start the blender. Crush the biscuits until you have no more pieces of biscuits. Pour the melted butter over the biscuits and blend 2-3 times, no more, until you get a composition like wet sand.
Step 2
Alternatively, you can put the biscuits in a ziplock bag and with the help of a rolling pin crush the biscuits until you get a fine powder. Then pour the melted butter and mix well.
Step 3
Pour the mixture into a tray with a removable ring with a diameter of 20 cm. With the help of a spoon, distribute the composition over the entire surface of the tray. Then slowly wallpaper the edges of the tray until close to the top lip of the tray. This operation is a more painstaking one, as you have to make sure that the layer on the edges of the tray is uniform. Until you prepare the filling, put the tray in the refrigerator.
Step 4
Heat the oven to 160 degrees Celsius.
Prepare the filling:
Step 5
In a bowl, add cream cheese, yogurt and sugar. Mix everything with a whisk until you get a uniform composition. There is no need to insist on mixing and there is no need to use a mixer either, the whisk is enough. Add the eggs one by one, then the starch, the lemon zest and juice and the vanilla sugar or vanilla paste. Add blueberries to the mixture, then mix gently with a spatula.
Step 6
Pour the blueberry mixture into the biscuit-lined tray, leveling it slightly with a spatula. Place the cheesecake tray in a large baking tray and put the cheesecake in the hot oven for an hour. I always put a larger pan under the pan with the removable ring to make sure that the butter on the top does not drain from the pan directly into the oven, but into the larger pan below.
Step 7
After an hour, remove the cheesecake from the oven, let it cool completely at room temperature, then put it in the refrigerator for 4-5 hours or overnight.
For the topping:
Step 8
put the 200 g of fresh or frozen blueberries together with the sugar and lemon juice in a saucepan. Let it boil until the blueberries are soft, and the consistency becomes like a jam. At the end, add the 100 g of fresh blueberries, mix everything and leave aside to cool completely.
Step 9
You can place the topping over the cheesecake before putting it in the fridge, or even before serving it. I usually prepare the topping while the cheesecake is baking and cooling, this way it has time to cool well so that I can put it on top of the chilled cheesecake from the fridge.
Step 10
At the time of serving, remove the cheesecake from the refrigerator, release it from the tray with the baking ring, place it on a serving plate. Place the blueberry topping on top. Optionally, you can add some fresh blueberries and garnish the cheesecake with fresh mint.
Step 11
Cut generous slices.
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