Baked blueberry cheesecake

Name: Baked blueberry cheesecake
Ingredients: 200 g plain biscuits; 2 tablespoons sugar; 120 g butter; 800 g cream cheese; 220 g sugar; 2 packets vanilla sugar; 5 eggs; 200 g blueberries; 100 g plain biscuits; 50 g butter

Dessert - Baked blueberry cheesecake by Claudia B. - Recipia

Baked blueberry cheesecake has a biscuit base, a creamy filling and golden crumble on top. The blueberries sit between the filling and the crisp layer, and once cooled, the middle sets and slices easily. I use thick, smooth cream cheese with no liquid separated in the package. Prep: 25 minutes. Cook: 70-80 minutes. Rest: 300 minutes. Total time: 395-405 minutes. Serves: 10. Approximately 620 kcal and 10 g protein per serving.

Ingredients

For the base

200 g plain biscuits
2 tablespoons sugar
120 g butter

For the filling

800 g cream cheese
220 g sugar
2 packets vanilla sugar
5 eggs
200 g blueberries

For the crumble

100 g plain biscuits
50 g butter

Preparation

1. Preheat the oven to 150°C. Crush 200 g of biscuits and mix them with 2 tablespoons of sugar and 120 g of melted butter. Put the mixture in the bottom of a round pan lined with baking paper and press it down with a spoon. 2. Bake the base for 10 minutes, until firm. Meanwhile, mix the cream cheese with 220 g of sugar and the vanilla sugar. Add the eggs one at a time, mixing well after each addition. 3. Crush 100 g of biscuits and rub them together with 50 g of cold butter cut into cubes, until you have crumbly pieces. 4. Take the pan out of the oven and pour the filling over the base. Scatter the blueberries on top, then sprinkle over the crumble. Bake for 60-70 minutes, until a toothpick inserted near the center no longer comes out with raw batter on it. 5. Turn off the oven and leave the cake inside with the door ajar for 1 hour. Then chill it in the fridge for 4 hours before cutting.

Notes

Cut thin slices and serve with black tea, which goes well with the biscuit layer. For a gluten-free version, use gluten-free biscuits for both layers, in the same quantities; the cream cheese and butter contain dairy, and the filling has eggs. I put it in the fridge a few hours before serving, not at the last minute, and keep the slices about the same thickness. Rich cream cheese with no whey on the surface makes a smoother filling; if it’s watery, leave it to drain in a sieve before using. A 24 cm round pan keeps the layer tall; in a wider one it bakes faster, so keep an eye on the center towards the end. Choose firm blueberries that aren’t already soft or crushed. The surface can crack if the filling is beaten too much after adding the eggs. Keep the cheesecake covered in the fridge for up to 3 days.