Blueberry cheesecake

• 10 minutes to prepare • 30 minutes to cook • Serves 12

Cheeeeeese

 

Sweet, tart blueberries pair perfectly with creamy, tangy cheesecake in this easy dessert.
To say this dessert is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, and smothered in an incredible glossy blueberry sauce topping. It’s magnificent!

Also, cheesecake tarts are a great dessert for family, or refreshment to serve at an event, or even to take on a picnic. Simple and so scrumptious.
Welcome back from holidays, friends!

Here are ingredients for a 12-serving recipe (24-cm diameter baking pan):

For the base

100 g Digestive cookies
80 g melted butter

For the stuffing

2 eggs
250 g cream cheese
1 tablespoon lemon juice
1  lemon zest 
60 g sugar

For the garnish

blueberry jam
fresh blueberries

1. Place Digestive cookies in the food processor and pulse into fine crumbs.The, in a medium bowl, combine them with melted butter
2. Line a pan with parchment paper. Press the cookies' mixture evenly into the bottom of the pan. Chill in the refrigerator
3. Meanwhile, preheat oven to 180°C
4. Move on to the filling preparation: whisk the cream cheese with sugar for about 10 minutes
5. Incorporate one egg at the time. Whisk well
6. Add lemon juice and zest to the mixture. Mix gently with a spoon
7. Pour the filling into the pastry pan and level well
8. Bake the cake at 170° for 30 minutes
9. Let the cake to cool down completely, then transfer it on a serving platter and brush the blueberry jam over the cake. top with fresh blueberries

Nutrition Facts are detailed in the table below. Data is provided per serving.