Cheesecake with blueberries

Name: Cheesecake with blueberries - Camelia G.
Ingredients: Base 1 egg 75 g sugar 50 g butter 25 g oil 1 baking powder 200 g flour 2 tablespoons cocoa Filling 300 g cottage cheese 150 g sugar 3 eggs 1 pinch of salt 4 tablespoons flour rum essence 100 g blueber

Dessert - Cheesecake with blueberries by Camelia G. - Recipia

The cheesecake with blueberries features a delicate cocoa base and a soft filling made from cottage cheese and eggs. The dough is easy to work with, and after chilling for a bit, it is rolled out directly in the baking pan. The blueberries are added on top of the cheese cream before baking, allowing them to remain in the filling and provide a slightly tangy flavor. Quick Info Preparation time: exact time not specified; the dough should be chilled for about 30 minutes Baking time: approximately 50 minutes Total time: at least 1 hour and 20 minutes, not including cooling time Servings: number not specified; the cake is portioned according to the size of the pan and the desired piece size Difficulty: easy to medium Recipe type: fruit cake, dessert with cottage cheese and blueberries Ingredients For the base 1 egg 75 g sugar 50 g soft butter 25 g oil 1 tsp baking powder 200 g flour 2 tablespoons cocoa powder For the filling 300 g cottage cheese 150 g sugar 3 eggs 1 pinch of salt 4 tablespoons flour rum essence 100 g blueberries For the pan a little butter for greasing For decoration, optional powdered sugar or melted chocolate for glazing Preparation method 1. Prepare the dough for the base In a large bowl, mix the flour with the baking powder, sugar, and cocoa powder. Make a well in the center and add the soft butter, oil, and previously beaten egg. Start kneading until you get a smooth, non-sticky dough. If the dough is too hard and doesn’t come together, you can add a little cold water. Add the water gradually, only if necessary, as the dough should remain easy to roll out, not soft. 2. Chill the dough Form the dough into a compact piece, wrap it in plastic wrap, and place it in the refrigerator for about 30 minutes. This step makes it easier to roll out in the pan. 3. Prepare the cheese filling Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. When they start to foam, add half of the sugar, which is 75 g, and continue beating until you achieve a glossy foam. In another bowl, mix the yolks with the remaining sugar. Add the cottage cheese, the 4 tablespoons of flour, and the rum essence. Mix until the composition becomes homogeneous. 4. Fold in the egg whites Add the egg white foam over the cheese mixture and gently fold it in with a wooden spoon. Use light movements without mixing aggressively, so the filling remains as airy as possible. 5. Assemble the cake Grease the baking pan with butter. Roll out the dough into a sheet and place it in the pan. Pour the cheese filling over the base, then sprinkle the blueberries evenly across the surface. The recipe doesn’t specify the size of the pan, so the thickness of the base and filling may vary depending on the dish used. It is important that the dough is rolled out enough to cover the bottom of the pan. 6. Bake the cake Preheat the oven, then bake the cake for about 50 minutes at a low to medium heat. It is ready when it passes the toothpick test. The test is done by inserting a toothpick into the filling area. If it comes out without any raw batter, the cake can be removed from the oven. Keep in mind that the blueberries may release some juice, so the check should be done in an area without fruit. 7. Cool and decorate Allow the cake to cool in the pan. Once cooled, carefully remove it and place it on a serving platter. You can dust it with powdered sugar or glaze it with melted chocolate. The decoration is optional and should be added after the cake has cooled. Why I make this recipe often It is a simple cake with common ingredients and does not require a separate cream that needs boiling. The cocoa base pairs well with the cheese filling, and the blueberries add enough freshness to keep it from being a heavy dessert. I also like that it can be prepared in stages: the dough chills while the filling is made, and then everything goes into the same pan. After cooling, it cuts more easily and can be decorated in two ways, depending on what you have on hand. Tips The butter for the base should be soft, not melted. This way, it combines more easily with the other ingredients, and the dough kneads evenly. If the dough doesn’t come together, add a little cold water gradually. Not much water is needed, and the exact amount is not specified in the recipe. The egg whites are folded in at the end with gentle movements. If mixed too vigorously, the foam can deflate, and the filling will be denser. Let the cake cool in the pan before moving it to the platter. The filling is softer while warm and may detach or crack during transfer. For the toothpick test, check especially the filling, not just the base. The cheese and blueberries can cause the center to remain moist for longer. Substitutions The cheese in the filling is cottage cheese, as indicated in the recipe. To maintain the intended texture, it is preferable to use well-drained cottage cheese. The source does not specify a particular type of cheese or a direct substitute. The rum essence can be omitted if you do not want that flavor, but the original recipe includes it in the filling. For decoration, powdered sugar and chocolate glaze are optional. You can choose one or leave the cake plain. Variations You can prepare the cake with just powdered sugar on top or with melted chocolate glaze. These are the decoration options mentioned in the recipe. The blueberries can be evenly distributed across the filling surface or placed in several spots, depending on how you want them to appear in a slice. The quantity remains the same: 100 g. If you prefer a base with a less intense cocoa flavor, it is not advisable to change the amount without adjusting the other ingredients as well. The recipe is balanced for the 2 tablespoons of cocoa mentioned. Serving ideas The cake is served after cooling, cut into pieces. It can be dusted with powdered sugar just before serving or decorated with chocolate glaze after it has completely cooled. It is suitable as a dessert after a meal or for a sweet snack. There is no need for complicated decoration, as the blueberries are visible in the filling and provide an appealing look after cutting. Frequently asked questions Can I use frozen blueberries? The recipe indicates 100 g of blueberries without specifying whether they are fresh or frozen. If using frozen blueberries, keep in mind that they may release more liquid during baking. Do not add them with excess water or juice. How can I tell if the cake is baked? After about 50 minutes, check the cake with a toothpick in the filling area. If the toothpick comes out clean, the cake is done. The time may vary depending on the oven and the thickness of the cake in the pan. Why should it cool in the pan? The filling is still soft and fragile immediately after baking. Cooling in the pan helps the cake set, making it easier to remove and transfer to a platter. Can I skip the cocoa? Cocoa is part of the base ingredients and contributes to its flavor and color. If it is removed, it is no longer the same recipe, and the quantities of the other ingredients were not set for such a change. How many eggs are used in total? A total of 4 eggs are used: one for the base and three for the cheese filling. For the three eggs for the filling, the egg whites and yolks are prepared separately. Nutritional values The values below are estimates and are calculated for a cake divided into 10 pieces, excluding powdered sugar or chocolate glaze. The exact value depends especially on the type of cottage cheese used and the portion size. Per piece: Calories: approximately 270-300 kcal Protein: approximately 7-8 g Carbohydrates: approximately 35-40 g Fats: approximately 12-14 g The cake contains sugar in both the base and the filling. The cottage cheese and eggs contribute to the protein content, while the butter and oil provide most of the fat. These values do not include any chocolate decoration, which may increase the caloric intake of a serving. Storage and reheating After it has completely cooled, store the cake covered in the refrigerator, especially due to the filling containing cheese and eggs. For a better texture, let the piece taken out of the fridge sit for a bit before serving. The cake does not need to be reheated. It is served cold or after reaching room temperature for a short while. If heated, the cheese filling may change texture, and the base may become soggy.

Cheesecake with blueberries

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