Desserts/ Sweet Snacks

Blueberry Cheesecake

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!

Blueberry Cheesecake

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Serves: 8-10 Difficulty: Easy Price: $$
Cooking Time: 1 hour 30 min

Ingredients

  • 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

Instructions

1

Preheat your oven at 210 degrees.

2

In a large bowl, put the smooth cream cheese, the cream, the egg yolks, the sugar, the vanilla sugar and the starch. Mix.

3

Whip the egg whites fermly.

4

Add the egg whites with a spatula to the cream cheese mixture.

5

Spread your pastry with a generous thickness and put it in your mold.

6

Spread the almond powder and put the blueberries.

7

Pour the cream cheese mixture on the blueberries.

8

Bake for 45 minutes.

9

After 45 minutes, turn off your oven, open the door and leave the cake inside for a few minutes.

10

Then, let it cool down at room temperature for 20 minutes before unmolding.

11

When it has cooled down, spread with iced sugar.

Notes

I do not recommend to have frozen blueberries since they will loose water during baking and your pastry will suffer ...

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8 Comments

  • Reply
    Celine
    Sunday April 15th, 2018 at 12:14 PM

    Excellent! Léger! On s’est régalés!!
    À refaire
    Par contre je n’ai eu besoin que de la moitié de l’appareil
    Merci!!

    • Reply
      Emma
      Monday April 16th, 2018 at 07:25 AM

      Super Céline !! Pour la quantité je remplis toujours mon moule au max. Quelle taille avait le vôtre ? Belle semaine !!

  • Reply
    Aurélie
    Monday May 7th, 2018 at 08:37 PM

    Bonjour,
    Quelle taille de moule conseillez-vous pour réussir cette tarte?

    • Reply
      Emma
      Monday May 7th, 2018 at 10:01 PM

      Bonsoir Aurélie
      Je prends un moule de 24-26 cm de diamètre. Avec une hauteur de 8 cm environ. Bonne pâtisserie !

  • Reply
    Jijey
    Sunday August 12th, 2018 at 03:25 PM

    Merci Emma pour cette excellente recette… parfum d’enfance de la tarte de Tata Mimi de Docelles dans les Vosges. Il me restait de l’appareil je l’ai fait cuire sans pâte, ça un fait un super sufflé aux myrtilles.

    • Reply
      Emma
      Sunday August 12th, 2018 at 04:26 PM

      Merci pour ce commentaire !! C’est top ! Ravie que ça ait rappelé de bons souvenirs !

  • Reply
    Gall
    Friday February 19th, 2021 at 12:56 PM

    Bonjour,
    Pensez vous que je puisse prendre des myrtilles congelées mais de les laisser décongelées et égoutter 24 heures avant de les utilisées?
    D’avance merci!

    • Reply
      Emma
      Friday February 19th, 2021 at 03:50 PM

      oui Clarisse, pas de souci !

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