Indulge in the delightful combination of tart blueberries and creamy cheesecake with our Blueberry Cheesecake with Almond Crumble. This dessert pairs the classic richness of cheesecake with the fresh zing of blueberries, all topped with a delicious almond crumble for added texture.
Why You'll Love This
Our Blueberry Cheesecake with Almond Crumble is a true delight for those who enjoy the harmonious blend of fruit and creamy desserts. The velvety cheesecake base, combined with the tang of fresh blueberries and the nutty crunch of almond crumble, creates a luxurious dessert experience. It's a perfect balance of flavors and textures that's sure to satisfy any sweet tooth.
Perfect Occasion
This cheesecake is perfect for a range of occasions, from family gatherings to special celebrations. Whether you're hosting a dinner party or looking for a delectable dessert for a festive occasion, this cheesecake is sure to impress. Its elegant presentation and exquisite taste make it a wonderful choice for any event where you want to serve something special.
The Recipe
Almond Shortcrust Pastry
- 1 egg
- 250 g (2 cups) flour
- 180 g (3/4 cup) butter
- 100 g (1 cup) ground almonds
- 100 g (1/2 cup) sugar
- 1 packet (2 tsp) vanilla sugar
Almond Crumble
- Set aside 250 g (about 1 cup) of the shortcrust pastry and mix with 2 tbsp flour
Cheesecake Filling
- 500 g (2 cups) low-fat quark or cream cheese
- 200 g (3/4 cup) sour cream
- 200 g (3/4 cup) cream, whipped
- 200 g (1 cup) sugar
- 2 packets (4 tsp) vanilla sugar
- 1 packet (3 tbsp) vanilla pudding powder
- 4 eggs
- 1 tsp lemon extract
- Knead the ingredients for the shortcrust pastry into a smooth dough. Chill in the fridge. Keep 250 g of the dough for the crumble.
- For the filling, whip the cream until stiff. In a separate bowl, combine the quark or cream cheese, sour cream, sugar, vanilla sugar, pudding powder, eggs, and lemon extract. Gently fold in the whipped cream.
- Press the dough into a parchment-lined baking pan. Pour the cheesecake mixture over the crust.
- Sprinkle the reserved almond crumble on top.
- Bake at 170°C (338°F) for about 60 minutes. Let it cool in the turned-off oven, then chill overnight in the fridge. Dust with powdered sugar before serving.
Enjoy this exquisite Blueberry Cheesecake with Almond Crumble, a delightful dessert that combines fruity freshness with creamy indulgence!