Hello my food lovers!
Today I will introduce a delicious winter dessert: my blueberry cheesecake. A surprisingly light dessert, with both acidity and sweetness. A true delight!
It is a recipe inspired from my cheesecake recipe that I already shared with you. Adding blueberries brings a slight acid taste that changes everything!!
You will love this blueberry cheesecake with a blueberry sauce. In order to do so, I suggest that you simply adapt my strawberry and raspberry sauce by replacing the strawberries and raspberries by blueberries, as easy as that…
This rather light dessert will be delicious after a good meal. I could bet that your guests will be surprised!!
And for the perfect making, I recommend to bake my shortbread pastry. It will help with the right texture : crunchy and firm.
No more talking. The recipe, Chef!
- 300 g pastry
- 600 g smooth cream cheese
- 15 cl cream
- 4 eggs
- 200 g blueberries
- 30 g almond powder
- 60 g starch (or flour if you don't have starch)
- 225 g sugar
- 1 bag of vanilla sugar (approx 10 g)
- Iced sugar
Preheat your oven at 210 degrees.
In a large bowl, put the smooth cream cheese, the cream, the egg yolks, the sugar, the vanilla sugar and the starch. Mix.
Whip the egg whites fermly.
Add the egg whites with a spatula to the cream cheese mixture.
Spread your pastry with a generous thickness and put it in your mold.
Spread the almond powder and put the blueberries.
Pour the cream cheese mixture on the blueberries.
Bake for 45 minutes.
After 45 minutes, turn off your oven, open the door and leave the cake inside for a few minutes.
Then, let it cool down at room temperature for 20 minutes before unmolding.
When it has cooled down, spread with iced sugar.
I do not recommend to have frozen blueberries since they will loose water during baking and your pastry will suffer ...