Dive into the ultimate indulgence with this Creamy Double Blueberry Cheesecake, an exquisite dessert that pairs perfectly with your favorite coffee. Featuring a no-fuss cookie crust and a rich, berry-infused filling, this cheesecake simplifies the baking process without compromising on taste. It’s the ideal blend of tangy and sweet, with the added delight of blueberries in every bite.
Why You’ll Love This: This cheesecake is a dream come true for berry lovers and those who appreciate the finer things in life without the extra effort. The combination of creamy cheese, natural yogurt, and mascarpone, speckled with vibrant blueberries, creates a taste sensation that’s both refreshing and decadently rich. Plus, the easy cookie crust means you can enjoy this homemade luxury with minimal prep time.
Perfect Occasion: This cheesecake is a splendid choice for leisurely weekend gatherings, brunches, or as a special treat to brighten up any day. It’s especially fitting for those moments when you want to impress your guests or celebrate life’s little pleasures with a dessert that looks as delightful as it tastes.
Decoration Tips:
- Top the cooled cheesecake with lightly whipped cream for an airy, elegant finish.
- Drizzle with homemade blueberry sauce for a burst of color and a touch of sweetness.
- Garnish with fresh blueberries and mint leaves for a refreshing contrast.
- A dusting of powdered sugar just before serving adds a touch of sophistication.
Ingredients:
- 210g digestive biscuits
- 100g butter
- 1 kg cottage cheese
- 250g mascarpone cheese
- 200g natural yogurt
- 1 vanilla pudding mix (powder)
- 1/2 cup of sugar
- Zest of 1/2 lemon
- 3 eggs
- 250g frozen blueberries plus 2 tablespoons of potato starch
- Additionally:
- 30% cream for whipping
- Blueberry sauce (blended blueberries)
Instructions:
- For the crust: Melt the butter and mix with crushed digestive biscuits. Press the mixture into the bottom of a springform pan to create the crust.
- For the filling: Blend cottage cheese, sugar, mascarpone, vanilla pudding mix, yogurt, and lemon zest until smooth. Add eggs one at a time, mixing briefly after each addition. Gently fold in blueberries dusted with potato starch.
- Pour the cheese mixture over the prepared crust. Bake at 320°F (160°C) for approximately 70-75 minutes.
- Let the cheesecake cool completely. Top with whipped cream and dollops of blueberry sauce for decoration.
Enjoy this blissful Creamy Double Blueberry Cheesecake, a delightful treat that promises a taste of weekend luxury any day of the week.
