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Blueberry Cheesecake

There was a time when I adored the blueberry cheesecake from Starbucks, so I tried to make it for myself. Fortunately, it worked!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 6 Prep: 15 min Cook: 50 min

Ingredients

McVities digestives original 150g
Melted butter 70g
Philadelphia cream cheese 360g
Double cream 280ml
Eggs (medium) 3
Granulated sugar 130g
Plain flour 4.5 tbsp
Vanilla pod 1
Blueberries 200g

Method

1
To remove some moisture from the blueberries, I baked in an oven 180C for 10 minutes.
2
Put the biscuits in a bag and smash to make fine crumbs. Melt the butter in a microwave for 30 seconds then combine well with the crushed biscuits.
3
Put a baking sheet in a 20cm diameter cake tray. Pour in the biscuit crumbs. Spread evenly and press down firmly with a glass, for example.
4
Put the cream cheese in a bowl and microwave for 30 seconds to soften.
5
Put the eggs and sugar into another bowl and scrape in the vanilla pod. Add the flour and mix with a hand blender.
6
Add the double cream and cream cheese. Mix well with the hand blender. Pour into the tin over the biscuit crumb base.
7
Sprinkle blueberries evenly over the top and put in a preheated oven 170C.
8
Bake for 45-50 minutes. Allow to cool then put in the fridge to set. Enjoy!

Tips & Note

●You might think it's not baked enough if you put a skewer in and some mix shows - don't worry, it will set perfectly in the fridge.
●Vanilla pods are quite expensive, a cheaper alternative is vanilla extract.

Blueberry Cheesecake

There was a time when I adored the blueberry cheesecake from Starbucks, so I tried to make it for myself. Fortunately, it worked!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 6

Prep: 15 min

Cook: 50 min

Ingredients

McVities digestives original 150g
Melted butter 70g
Philadelphia cream cheese 360g
Double cream 280ml
Eggs (medium) 3
Granulated sugar 130g
Plain flour 4.5 tbsp
Vanilla pod 1
Blueberries 200g
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Blueberry Cheesecake

Recipe ID :1730 Posted on 15 MAR 2016
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Serves 6

Prep 15min
Cook 50min
views 563
printed 22

saved 5

There was a time when I adored the blueberry cheesecake from Starbucks, so I tried to make it for myself. Fortunately, it worked!

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Tobuchan
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Tobuchan
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Ingredients

Print Ingredients Email Ingredients
150g
70g
360g
280ml
3
130g
4.5 tbsp
1
200g

Method

Prep
15min
Cook
50min
1
To remove some moisture from the blueberries, I baked in an oven 180C for 10 minutes.
2
Put the biscuits in a bag and smash to make fine crumbs. Melt the butter in a microwave for 30 seconds then combine well with the crushed biscuits.
3
Put a baking sheet in a 20cm diameter cake tray. Pour in the biscuit crumbs. Spread evenly and press down firmly with a glass, for example.
4
Put the cream cheese in a bowl and microwave for 30 seconds to soften.
5
Put the eggs and sugar into another bowl and scrape in the vanilla pod. Add the flour and mix with a hand blender.
6
Add the double cream and cream cheese. Mix well with the hand blender. Pour into the tin over the biscuit crumb base.
7
Sprinkle blueberries evenly over the top and put in a preheated oven 170C.
8
Bake for 45-50 minutes. Allow to cool then put in the fridge to set. Enjoy!

Tips & Note

●You might think it's not baked enough if you put a skewer in and some mix shows - don't worry, it will set perfectly in the fridge.
●Vanilla pods are quite expensive, a cheaper alternative is vanilla extract.

Category

Britain Cakes & Baking Fruit Vegetarian Cheese Fruit Home Party Romantic Dinner Tea Time Valentine's Day

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