Blueberry Cheesecake
- Serves 10
- Prep time 25 minutes
- Refrigeration 3 hours
- Cook time 8 minutes
Blueberry Cheesecake
Ingredients
For the crust:
- 180 ml (3/4 cup) graham cracker breadcrumbs
- 45 ml (3 tbsp) brown sugar
- 30 ml (2 tbsp) melted butter
For the cheesecake:
- 1 pouch (7 g) unflavoured gelatine
- 125 ml (1/2 cup) milk
- 3 packages (250 g each) cream cheese, softened
- 1 small lemon, zest and juice
- 250 ml (1 cup) blueberries
- 250 ml (1 cup) sugar
- 180 ml (3/4 cup) whipped cream
To garnish:
- 375 ml (1 1/2 cups) whipped cream
- 250 ml (1 cup) blueberries
- 180 ml (3/4 cup) blueberry jam
- A few leaves of mint
Preparation
- Preheat the oven to 180 °C (350 °F).
- In a bowl, mix together the ingredients for the crust.
- Line a un 20 cm (8 in) springform pan with parchment paper. Evenly spread out the crust mix in the pan, pressing it into the bottom of the pan. Bake for 8 to 10 minutes. Remove the springform pan from the oven and let it cool completely on the counter.
- In a microwave safe bowl, mix the gelatine with the milk. Let bloom for 5 minutes.
- In the blender, add the cream cheese, lemon zest and juice, blueberries and sugar. Mix until smooth throughout.
- Heat the gelatine in the microwave for 20 to 30 seconds.
- Add 180 ml (3/4 cup) whipped cream in the blender, then add the hot gelatine, mixing.
- Pour the blueberry preparation into the springform pan and evenly spread out. Refrigerate for 3 to 4 hours.
- Remove the cake from the pan and garnish with the rest of the whipped cream.
- In a bowl, mix the remaining blueberries with the blueberry jam. Top the cake with the preparation and a few mint leaves.
Would love some recipes. Must try the blue berry cheese cake