Dive into the delightful layers of our Blueberry Bliss Cheesecake! This dessert marries the tangy sweetness of blueberry jam with the creamy richness of a classic cheesecake, all nestled atop a crumbly Maria cookie crust.
Why You’ll Love This:
This cheesecake is a symphony of flavors and textures – from the zesty blueberry topping to the velvety smooth cheese layer and the crunchy, buttery base. It’s a perfect dessert that balances fruity tartness with creamy indulgence
For the Blueberry Topping:
- 454g Frozen Blueberries (1 lb)
- 60g Granulated Sugar (1/4 cup)
- 15g Fresh Lemon Juice
- 10g Cornstarch (2 tsp)
For the Crust:
- 150g Crushed Maria Cookies (1 1/2 cups, approx. 30 cookies)
- 70g Melted Unsalted Butter (5 tbsp)
For the Cheesecake Filling:
- 448g Cream Cheese (2 bars)
- 200g Sweetened Condensed Milk (3/4 cup)
- 200g Sour Cream (3/4 cup)
- 5g Vanilla Extract (1 tsp)
- 80g Fresh Lemon Juice (1/3 cup, add more for extra tanginess)
- 100g Eggs (about 2 large)
Tools:
- Springform Pan
- Parchment Paper
Instructions:
- Prepare the Blueberry Jam: Combine frozen blueberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until the berries release their juices and the mixture thickens. Let it cool.
- Make the Crust: Blend Maria cookies into fine crumbs and mix with melted butter. Press the mixture firmly into the base of a parchment-lined springform pan. Chill in the fridge.
- Cheesecake Filling: Beat the cream cheese until smooth. Gradually add condensed milk, sour cream, vanilla, and lemon juice. Mix well. Then, gently fold in the eggs just until combined.
- Assemble and Bake: Pour the cheesecake filling over the crust. Bake in a preheated oven (temperature and time according to your preference). Let it cool and then chill in the fridge.
- Finishing Touch: Once chilled, top the cheesecake with the prepared blueberry jam.
Enjoy your Blueberry Bliss Cheesecake, a dessert that promises a delightful blend of sweet and tangy in every bite!
