Prepare to be swept away by the extraordinary flavors of our blueberry cheesecake, a culinary masterpiece that will tantalize your taste buds! Unleash the magic of blueberries in a velvety cheesecake, a symphony of textures and tastes that promises an unforgettable experience.
Embark on a culinary journey as you savor every decadent bite of our Blueberry Cheesecake — a true work of art that fuses creamy perfection with the burst of juicy blueberries. Elevate your dessert experience and witness the magic unfold in each heavenly slice. Are you ready to succumb to the allure of this indulgent masterpiece?
Ingredients for a detachable form (18–20 cm):
For the Crust:
- Cookies — 120 g (about 1 cup)
- Butter — 50 g (1/4 cup)
For the Cheesecake Filling:
- Blueberries — 300 g (2 cups)
- Cream cheese (e.g., “Philadelphia”) — 500 g (2 cups)
- Sugar — 120 g (1/2 cup)
- Eggs — 3 pieces
- Sour cream (30% fat) — 200 g (1 cup)
- Cornstarch — 2 tbsp
- Lemon juice — 1 tbsp
Note:
Ingredients for the cheesecake filling should be at room temperature. The cheesecake is steamed (without foil).
Instructions:
- Preheat the oven to 180ºC (356ºF).
- Take frozen blueberries, bring them to a boil, and simmer for a couple of minutes. Blend and strain the berries through a fine sieve. Allow the puree to cool.
- Line the bottom of a detachable form with parchment paper.
- Crush the cookies into fine crumbs. Melt the butter and mix it with the cookie crumbs. Spread the cookie dough evenly across the bottom of the detachable form and pack it down well. Bake for 8–10 minutes, then let it cool completely.
- Cheesecake Filling: Mix and beat cream cheese and sugar with a hand mixer at low speed until a homogeneous mass is formed. Add eggs (one at a time) and beat for about 1 minute. Add sour cream, lemon juice, and cooled blueberry puree, then finally add cornstarch. Mix everything well until smooth. Grease the sides of the form with butter.
- Pour the filling onto the crust, tap the form to remove air bubbles.
- Boil water. Preheat the oven to 180ºC (356ºF) and place a deep tray with about 1.5 liters of boiled water on the bottom.
- Put a rack on top of the tray, and place the cheesecake form on it. Immediately reduce the oven temperature to 160ºC (320ºF). Bake for approximately 50 minutes at 160ºC (320ºF). Be cautious not to burn yourself with steam when opening the oven door.
- Check for doneness: the edges of the cheesecake should set, and the center may still slightly jiggle.
- Turn off the oven, partially open the door, and let the cheesecake cool for about 30–40 minutes. Then cool it in the form at room temperature before refrigerating for 6–8 hours. Another important note: let the cheesecake sit at room temperature for 20–30 minutes before serving. Slice it immediately upon removal from the refrigerator using a large, hot knife.
