Baked blueberry cheesecake.
A fabulous recipe that I got my hands on from a food blogger I follow on instagram Sandy’s Kitchen.
I did few adjustments; since I love the crust too much I made it thicker, and I have a divine recipe for the blueberry topping which I used instead. However, the overall recipe is just perfect.
This recipe is divine! I made it for a birthday and for friends who invited us to lunch. Everyone loved it. One slice is never enough. And you can keep it refrigerated for a few days.
So as for the blueberry topping… I usually make the same compote for pancakes, sweet porridge and anything really that needs a sweet topping. It is delicious and easy to make. I did however mix for this cheesecake a homemade compote with a ready bought can. It was perfect.
You can find a step by step video on my instagram stories.
Baked Blueberry Cheesecake
Total time requirement: one hour and a half
400g digestive biscuit
150g melted butter
500g philadelphia cheese
3/4 cup sour cream
160g nestle cream
For the blueberry compote
1 pack fresh blueberries (170g)
1 tb maple syrup
A squeeze of lemon
1 tb water
1/2 a can of the blueberry ready made compote or double the above to make enough for the topping
- Preheat your oven to 170 degrees c.
- Line your cake pan with baking paper
- Melt your butter and let it cool
- While your butter is cooling, break your biscuits in a mixer or manually, until it is soft.
- Pour your melted butter on top of your biscuits and mix them well (you can use a spoon or you hand just make sure it is mixed well)
- Now you do need your fist here, just start pressing your crust forming a thick bottom, and put aside
- Now to make your cheese; using an electric mixer, mix your cheese first before adding your sugar and then mix again
- Repeat with the sour cream, then the cream, then the eggs, then the vanilla, then the vinegar, and last the flour
- Once it is all well incorporated add it on top of the crust and into the oven
- It needs at least 50 minutes, it takes over an hour with my oven, just keep an eye on it, and you will know it is well baked once you find the cheese sitting. It will have a slight jiggle but no longer liquid.
- Now while your cake is baking, prepare your blueberry compote;
- In a small sauce pan, add your blueberries, lemon, maple and water and stir over medium heat, you want to pop the blueberries and make it look like jam. Just keep stirring until it boils and it is looking ready.
- Mix the homemade compote with the ready made and put aside.
- You need to wait until both your cake and compote are cool before you add the topping.
- Your cheese cake should be refrigerated overnight for best results.
Tip: if you want to make sure your crust does not burn, add a bigger cake pan or cooking tray with water underneath your cake batter (similar to a double boiler).