Cheesecake with Blueberry Topping

Cheesecake with Blueberry Topping 

I like baked cheesecake, especially combined with fruits like this Cheesecake with Blueberry Topping. Blueberries are perfect for cheesecake – juicy and slightly sour, they complete the sweetness of this fantastic dessert.

 

INGREDIENTS Cheesecake with Blueberry Topping 

• 100 g melted butter (maximum 60% fat)

• 2 eggs

DIRECTIONS Cheesecake with Blueberry Topping 

•  Preparing the crust: Grind the biscuits to crumbs in a food processor and combine with butter. Transfer the mixture into a spring form cake tin (I used one of 17 cm diameter) and press to form crust on bottom and sides.   

• Preparing the filling: Mix cream cheese until silky, add gradually powdered sugar, vanilla sugar, lemon juice, milk and eggs (one at a time). Pour the composition into the spring form cake tin, over the crust. Bake at 170 Celsius for about 30 minutes (or until the filling is set). Take off the oven and let cool at room temperature, then keep into the fridge for several hours (or overnight).

• Preparing the blueberry topping: Wash the blueberries if using fresh ones; frozen blueberries are used immediately. Put them into a pan. Combine cornstarch, sugar, lemon juice, water and pour over the blueberries. Cook on lower heat until boiling point, stirring continuously; let boil for 2-3 minutes then turn off the heat and let cool.
When the cheesecake is set, carefully remove it from the pan and place it onto a plate. Spoon the blueberries sauce on top, slice and serve.