This creamy cheesecake is an exquisite blend of soft cheese and tart blueberries, topped with homemade blueberry jam, making it a sublime treat for any dessert lover. Crafted with a rich mix of cream cheese, curd or low-fat quark, and a hint of lemon, this cheesecake is baked to perfection and designed to delight with every creamy, fruity bite. The process includes a unique method of lining the pan with moistened baking paper to ensure a perfect crust and texture.
Why You’ll Love This:
The cheesecake’s creamy texture combined with the freshness of blueberries and the sweetness of the jam creates a harmonious flavor that is both refreshing and indulgent. Its rich base is balanced perfectly with the zesty lemon zest and the natural sweetness of the blueberries, making it an ideal dessert for those who appreciate the fine balance of fruity and creamy flavors in their sweets.
Perfect Occasion:
This cheesecake is perfect for special occasions such as anniversaries, birthdays, or any festive gathering. It also makes a wonderful dessert for spring and summer events when blueberries are in season, offering a refreshing note to any meal. Enjoy this delightful cheesecake as a sophisticated treat at brunch or as a luxurious finale to a dinner party.
Decoration Tips:
For an elegant presentation, top the cheesecake with additional fresh blueberries and a light dusting of powdered sugar. You can also drizzle some extra blueberry jam over the top for added sweetness and a vibrant color contrast. Garnish with mint leaves or lemon zest to enhance the visual appeal and add a fresh aroma.
Ingredients:
- 350 g cream cheese (e.g., Philadelphia)
- 500 g curd or low-fat quark
- 320 ml liquid cream
- 100 ml milk
- 270 g sugar
- 6 medium to large eggs
- 1.5 packets vanilla pudding powder
- 20 g vanilla sugar
- Zest of one lemon
- Juice of half a lemon
- 150 g blueberry jam
- 250 g fresh blueberries, rolled in 1 tsp flour
Instructions:
- Prepare the Pan:
- Preheat your oven to 170°C with fan. Line a 26 cm springform pan with two sheets of moistened baking paper placed crosswise.
- Prepare the Filling:
- In a mixer, combine cream cheese, curd or quark, liquid cream, milk, sugar, eggs, vanilla pudding powder, vanilla sugar, lemon zest, and lemon juice. Blend until smooth.
- Assemble the Cheesecake:
- Pour half of the cheese mixture into the prepared pan. Spoon half of the blueberry jam and sprinkle half of the flour-coated blueberries over the mixture.
- Add the remaining cheese mixture, followed by the rest of the jam and blueberries.
- Bake:
- Bake on the second lowest rack of the preheated oven for about 70 minutes. If the surface darkens too much, cover it with a sheet of baking paper.
- Cool and Set:
- After baking, let the cheesecake cool completely in the turned-off oven with the door open. Then refrigerate, preferably overnight, to allow it to set properly and develop flavors.
Enjoy this decadent creamy cheesecake with blueberry jam and fresh blueberries, a dessert that promises to be as delightful to look at as it is to eat!
