This delightful blueberry cheesecake combines a crunchy crumble topping with a smooth, creamy filling, making it an absolute favorite for any cheesecake lover. The cake features a unique blend of flavors and textures, starting with a crumbly base, followed by a lusciously soft filling, and finished with a crunchy almond crumble top, all generously dotted with fresh or frozen blueberries.
Why You’ll Love This:
- Versatile Base and Topping: The same dough serves as both the base and the crumbly topping, simplifying preparation.
- Rich and Creamy Filling: The combination of dairy and vanilla creates a rich, indulgent filling.
- Perfect Berry Balance: Blueberries provide a tart contrast to the sweet, creamy filling, but you can easily substitute with other berries as desired.
Perfect Occasion: Ideal for family gatherings, potlucks, or as a weekend baking project. It’s also perfect for special occasions when you want to impress with homemade baking skills.
Decoration Tips:
- Sprinkle extra almond flakes on top before baking for added texture and flavor.
- Dust with powdered sugar or drizzle with a simple glaze for an enhanced presentation.
- Serve with a dollop of whipped cream or a side of vanilla ice cream for an extra treat.
Ingredients:
- 125g butter
- 170g flour
- 25g sugar with a hint of vanilla essence
- 1 tsp baking powder
- 2 tbsp almond flakes for the crumble
Filling:
- 250g cottage cheese (quark)
- 1/2 packet vanilla pudding powder
- 60g sugar
- 40ml cooking oil
- 60ml milk
- 1 egg yolk
- 1 egg white
Plus:
- Blueberries or other berries of your choice
Instructions:
- Knead butter, flour, sugar, and baking powder into a dough. Set aside 3/4 for the base and 1/4 for the crumble. Let rest for about 30 minutes.
- Press 3/4 of the dough into an 18cm cake form lined with parchment paper. Prick several times with a fork and blind bake at 180 degrees Celsius (356 degrees Fahrenheit) for 10-15 minutes.
- Mix cottage cheese, vanilla pudding powder, sugar, oil, milk, and egg yolk. In a separate bowl, whip the egg white to stiff peaks and fold into the cheese mixture.
- Spread the cheese mixture over the pre-baked base and scatter blueberries on top.
- Combine the remaining dough with almond flakes and sprinkle over the blueberries as a crumble topping.
- Bake at 180 degrees Celsius (356 degrees Fahrenheit) for about 35-40 minutes.
Enjoy this exquisitely balanced and satisfying cheesecake!
