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Blueberry Cheesecake
Blueberry Cheesecake
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A smooth, creamy homemade cheesecake sitting on a crumbly graham cracker base. On top, a layer of sweet blueberries that adds a fruity touch. It’s cool, rich, and just the right amount of sweet. Only takes a few minutes to prepare and taste better if it rest in the fridge overnight, so perfect to prepare a day in advance.

Ingredient List for 12 servings:
Button Bottom
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200 gr Graham biscuits
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75 gr Margarine

Button Filling
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200 gr Blueberries
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600 gr Cream cheese
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50 ml Whip cream
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100 gr Sugar
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4 Eggs
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1 teaspoon Vanilla sugar
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2 tablespoons Cornstarch

Oven temperature:
175 degrees Celsius
Instructions:
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Start by making the bottom. Melt the margarine in a casserole.
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Place the biscuits in a bowl and makes crumbles with a hand blender.
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Mix the crumbles with the melted margarine.
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Place a baking paper in an oven form with removable edges.
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Pour all the crumbles in the form and press evenly all over the bottom.
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Place the oven form in the fridge.
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Start the oven at 175 degrees Celsius.
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Pour the cream cheese, vanilla sugar, cornstarch and the sugar and mix well with an electrical mixer.
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Add the whip cream and mix.
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Add the eggs one by one while whipping with the electrical mixer.
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Take out the oven form from the fridge and pour the batter in.
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Pour evenly the blueberries over the cake.
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Place in the middle of the oven for 40 minutes.
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Take out the Cheesecake and let it cool down. Place in the fridge for minimum 4 hours.
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