- Digestive biscuits 250 gr, roughly broken
- Butter 2 tbsp, softened to room temperature • 717 kcal
- Frozen unsweetened blueberries 150 gr, thawed to room temperature
- Sugar 1/2 tbsp • 470 kcal
- White flour 1/2 tsp, for the blueberry sauce
- Water 4 tbsp
- Plain cream cheese 150 gr
- Powdered sugar 1/4 cup, for the cream base
- Refined flour 1 1/2 tbsp, for the cream base
- Vanilla Extract 1 1/2 tsp
- Egg 1 large • 130 kcal
- Sour cream 75 gr
- Fresh or frozen unsweetened blueberries 100 gr, to put on top of the cheesecake
This cheesecake recipe is so fancy looking and appealing that will impress all your loved ones for sure! And, believe us it certainly takes someone with lots of dedication and strong will to resist a spoonful of this fabulously delicious blueberry cheesecake…
Nutritional information (per serving): 629 Calories, 31.5g Total fat (6.9g Saturated fat, 0.7g Polyunsaturated fat, 3.3g Monounsaturated fat), 55.7mg Cholesterol, 70.2mg Sodium, 70.2mg Potassium, 75.3g Total carbohydrates (2.8g Dietary fiber, 8.5g Sugars), 9.8g Protein
- Preheat oven to 250 degrees C and prepare the baking dish by lightly greasing it with ½ teaspoon of vegetable oil or butter on the base and sides of the dish.
- Powder the biscuits very finely in a blender. Add butter and churn the ingredients together until the mixture is well blended and biscuits turn in to fine crumbs.
- Transfer the biscuits mixture to the baking dish and then firmly press it down to cover the base and sides of the baking dish all over.
- Bake the base of the cheesecake for 8 to 10 minutes at 200 degrees C. Let the base cool down to room temperature.
- Meanwhile, in a pan add the blueberries, sugar, and flour with water and stir well.
- Now heat the pan and cook the berry mixture until it starts to boil.
- Lower the flame and let the berry mixture cook on simmer for 5 to 7 minutes or until it is thick and saucy in consistency.
- Let it cool to room temperature.
- Meanwhile, whisk cream cheese with a spatula or a ladle until it is smooth in consistency.
- Add the sugar powder, flour, vanilla, and give it a stir.
- Break the egg into a separate bowl carefully so that it does not have any bit of egg shells in it.
- Add egg, sour cream and mix all the ingredients together until well combined and smooth in consistency.
- Now, pour half of the cheesecake mixture over the blueberry base.
- Put dollops of blueberry sauce at small distances over the cream base.
- Pour the remaining cream base over the previous layer, smooth the surface lightly, and randomly drizzle the reaming blueberry sauce over the cheesecake.
- Using the tip of a toothpick or a knife make random ‘S’ to join all the blueberry drizzles.
- Transfer the cheesecake to oven and bake at 120 degrees C for about 40 to 45 minutes.
- Turn the oven off and let the cheesecake sit inside the oven for about 15 to 20 minutes.
- Cool the cheesecake to room temperature and then chill it for at least 3 to 4 hours.
- Evenly spread the blueberries over the cheesecake, slice and enjoy!
Alternatively, you may line the baking dish with parchment or butter paper.
You may also choose to spread the biscuit mixture just on the base of the baking dish. In this case, you have to reduce the quantities of biscuits and butter by half of the original quantity.
You may check the degree of doneness of the cheesecake by inserting a toothpick at the center of the cheesecake. If the toothpick comes out clean with either nothing or just some tiny bits sticking to the toothpick then the cheesecake is baked/ cooked.
You may also use an electric blender to blend the ingredients instead of using a ladle or a spatula.
Move your hands or gadgets in one direction only while mixing the ingredients.
Make sure there are no egg shells present along with the broken whole eggs.
You may replace vanilla extract with vanilla essence a well in similar quantities.