Super beautiful, fresh and delicious cheesecake with blueberries. I really think it turned out super delicious! The cheesecake is super fresh and has just a good taste of blueberries.
Recipe for blueberry cheesecake
Super beautiful, fresh, and delicious blueberry cheesecake.
We attended my in-laws’ 50th birthday celebration, and on that occasion, I made this delicious cheesecake.
It received a lot of praise, and I am personally very satisfied with the result.
I really think it turned out super delicious!
The cheesecake is super fresh, with a great taste of blueberries.
Additionally, I personally love the color, I find it so beautiful, and it also stands out from the classic cheesecakes.
Here is the recipe for you, hope you want to try it.
Please let me know what you think.
Servings: cake
Blueberry Cheesecake
Super beautiful, fresh and delicious cheesecake with blueberries. I really think it turned out super delicious! The cheesecake is super fresh and has just a good taste of blueberries.
Equipment
- Springform
- Baking Paper
- Pot
Ingredients
Dark biscuit base
- 250 gram Digestive biscuits
- 100 gram Butter
- 28 gram Brown sugar
- 12.5 gram Cocoa powder
Blueberry cream cheese cream
- 10 pcs. Gelatin Sheets
- 750 gram Frozen blueberries
- 300 gram Sugar
- 600 gram Cream Cheese
- 1 pcs. Lemon just the juice
- 300 gram Greek Yoghurt
Instructions
Dark Biscuit Base
- First, prepare the springform pan.
- Place baking paper at the bottom of the springform pan and cake lining around the inside edge of the form.
- Blend the biscuits into fine crumbs.
- Then add melted butter, brown sugar, and cocoa powder.
- Mix everything together.
- Finally, spread the mixture at the bottom of the form and press it firmly.
- Place the biscuit base in the fridge.
Blueberry Cream Cheese Filling
- Soak the gelatin in water.
- Slowly bring the blueberries to a boil in a pot. Once soft, blend them into a "purée" (save about 100g for topping before adding gelatin).
- Now add the gelatin and melt it.
- Mix cream cheese, lemon juice, Greek yogurt, and sugar into a cream.
- Add the remaining purée to a small amount of the cream and mix it together.
- Then combine it with the rest of the cream.
- Finally, pour the cream over the cake.
- Make stripes with the saved purée, then drag a pointed object, e.g., a meat skewer, through in the opposite direction to create a pattern.
- Place the cheesecake in the fridge for at least four hours.