Dive into the world of baking with this exquisite Blueberry Cheesecake recipe, a perfect blend of creamy texture and the fresh zing of blueberries. This recipe is a testament to the classic cheesecake with a delightful twist, offering layers of flavor and a visually stunning presentation. Whether you’re a seasoned baker or trying your hand at something new, this recipe is designed to guide you through each step for a perfect cheesecake every time.
Why You’ll Love This:
- Burst of Flavors: The combination of tangy blueberries and rich, creamy cheese is a match made in heaven.
- Homemade Crust: A perfectly baked, homemade crust adds a wonderful texture and depth to the cheesecake.
- Eye-Catching: The vibrant blueberries on top make this dessert not only delicious but also a feast for the eyes.
- Versatile: This cheesecake is perfect for any occasion, from a family dinner to a festive celebration.
Perfect Occasion: This Blueberry Cheesecake is an excellent choice for birthdays, anniversaries, holiday gatherings, or just a special weekend treat. It’s also a great dessert for summer picnics or potlucks, where its freshness and flavor can be truly appreciated.
Recipe: Ingredients for the Crust:
- 90g butter
- 70g sugar
- 1 egg
- ½ teaspoon baking powder
- 230g (about 1 cup plus a bit more) flour
Ingredients for the Filling:
- 750g quark (or cream cheese)
- 1 cup sugar
- 2 eggs
- 1 packet vanilla pudding mix
- ½ cup vegetable oil
- 1 cup cream
- 150 ml milk (about 1.5 cups)
- 170g cream cheese
- 1.5 teaspoons lemon juice
- 300g blueberries for topping
Instructions:
- Knead the crust ingredients together. Line a 28cm cake pan with parchment paper and grease the sides. Press the dough into the pan and chill in the refrigerator for 15 minutes.
- Mix all filling ingredients until smooth. Pour over the crust in the pan. Arrange the blueberries on top, ensuring they are not wet.
- Wrap the edges of the pan with parchment paper. Place a bowl of water in the oven to prevent the top from cracking.
- Bake in a preheated oven at 170°C (no fan) for 65 minutes. Turn off the oven and leave the cake inside with the door slightly open for 30 minutes. This helps the center cook without collapsing.
- Allow the cheesecake to cool for 4-5 hours.
Serve this berrylicious Blueberry Cheesecake and watch as it becomes the star of your dessert table!
