Unveil the magic of our sumptuous Blueberry Cheesecake, where every bite offers a burst of creamy delight mingled with the vibrant tang of fresh blueberries. Crafted to perfection with a blend of rich mascarpone and cream cheese on a crisp cookie base, this dessert is truly a must-have for cheesecake aficionados.
Why You’ll Love This: This cheesecake not only entices with its luscious blueberry swirls but also its smooth, creamy texture that melts in your mouth. Its balanced sweetness and refreshing berry flavor make it a universally appealing dessert, sure to satisfy both fruit and cheesecake lovers alike.
Perfect Occasion: Ideal for special celebrations like birthdays, anniversaries, or any festive gathering, this cheesecake shines as the centerpiece dessert. It’s also perfect for a luxurious weekend treat or as a show-stopping finale to a dinner party.
Decoration Tips: For a stunning presentation, adorn the cheesecake with fresh blueberries, a sprinkle of crushed pistachios, and mint leaves just before serving. For a more dramatic effect, drizzle some blueberry syrup over the top and swirl it with a toothpick for a marbled look.
Cookie Dough Base:
- 175g Maria cookies, finely crushed
- 150g butter, melted
Blueberry Mixture:
- 250g fresh blueberries
- 90g crystal sugar
Cheesecake Batter:
- 250g mascarpone cheese, room temperature
- 800g cream cheese, room temperature
- 150g crystal sugar
- 8g vanilla sugar (or substitute with vanilla extract)
- 45g cornstarch
- 3 eggs
Ganache:
- 125g white chocolate, chopped
- 50ml heavy cream
Extras:
- Extra cream, blueberries, pistachios, mint leaves for garnishing
Instructions:
- Combine melted butter with crushed Maria cookies; mix until well incorporated. Press the mixture into the bottom of a lined 24cm springform pan and refrigerate briefly.
- In a saucepan, cook the blueberries with sugar over medium heat for 7-10 minutes, stirring regularly. Strain through a sieve, pressing to extract as much juice as possible. Reserve the syrup in a piping bag.
- In a large bowl, blend mascarpone, cream cheese, sugar, and vanilla sugar until smooth. Mix in cornstarch. Gently fold in eggs one at a time using a spatula.
- Pour half of the cheesecake batter into another bowl. Mix in 80g of the reserved blueberry syrup.
- Pour the plain batter over the cookie base, then layer with blueberry mixture. Cover with remaining blueberry batter.
- Bake in a preheated oven at 125°C for 60-65 minutes until set but slightly wobbly in the center. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
- Heat the heavy cream to just below boiling and add white chocolate. Let sit for 1 minute, then stir until smooth.
- Pour ganache over cooled cheesecake, creating decorative swirls with leftover blueberry syrup using a toothpick.
- Refrigerate the cheesecake, ideally overnight, before serving garnished with fresh blueberries, pistachios, and mint leaves.
Enjoy this heavenly Blueberry Cheesecake, a luxurious treat that combines sophisticated flavors and textures for a truly memorable dessert experience!
