Blueberry Cheesecake Recipe

Blueberry Cheesecake Recipes

Ingredients :

50 g

100 g

350 g

150 ml

2

75 g

1 teaspoon

 

Topping

450 g

3 tablespoons

3 tablespoons

2 teaspoon

margarine, melted

digestive biscuits, crushed

low fat curd cheese

plain low fat yoghurt

eggs, separated

sugar

vanilla essence

grated rind and juice of 1/2 lemon

 

blueberries

water

clear honey

arrowroot

Method :
  1. Mix the margarine and biscuits and press the mixture into the base of greased 8 inch (20 cm) flan ring on a baking sheet.

  2. Beat together the cheese, yoghurt, egg yolks, sugar, vanilla essence, lemon rind and juice.

  3. Whisk the egg whites until they are stiff and fold into the mixture.

  4. Pour into the flan ring and smooth the top.

  5. Make a ridge about 1/4 inch (6 mm) wide and 1/2 inch (12 mm) deep all around, to leave a hollow for the fruit.

  6. Bake in the oven at 375oF (190oC), Gas 5 for 35 minutes, when the top should be golden brown.

  7. Leave to cool.

  8. Simmer the blueberries, water and honey over low heat for about 5 minutes until they soften - do not allow them to collapse.

  9. Lift out the fruit with a draining spoon.

  10. Mix the arrowroot to a paste with a little of the juice, add to the remaining juice and bring to the boil, stirring.

  11. Boil until the juice thickens and becomes translucent.

  12. Cool slightly.

  13. Spread the fruit over the cheesecake and pour on the glaze.

  14. Cool then chill the cheesecake.

Serves 6-8

Blueberries grow wild in both Europe and North America, where they are larger and sweeter. The fruits are like enlarged blackcurrants, dark bluish black and with a hazy 'bloom'. You can buy them frozen, canned and as a sweetened puree for a pie or pancake filling. They are a perfect color and flavor contrast to the creamy cheesecake layer. Blackcurrants and blackberries are good alternatives when blueberries are not available.

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