COUNTRY STYLE - BLUEBERRY CHEESECAKE

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This rustic cheesecake is a very common tradition in French/German Households. When I was a kid, my mother always made cheesecake, as it was our favorite dessert. I mean, who doesn't like cheesecake, right? This cake has greek yoghurt and cream cheese to make it light and creamy, with fresh notes of Lemon. The Blueberries add a nice texture, and make it super juicy and delicious! A perfect summer dessert!

Blueberry Cheesecake, Cheesecake, Blueberry Basque, Blaubeer Käsekuchen

Notes: For best results, recipe should be followed exactly as written. Please only use fresh berries. Frozen berries will not work for this recipe! Cheesecake will keep stored and covered in the refrigerator for up to 5 days. Cheesecake can als be frozen for up to 2 months.

Happy baking!

xx, Diana

Recipe

Blueberry Cheesecake

Prep Time: 10

Cook Time: 1 15

Total Time: 1 25

Servings:

Author: Hello Ani

This cake has greek yoghurt and cream cheese to make it light and creamy, with fresh notes of Lemon. The Blueberries add a nice texture, and make it super juicy and delicious! A perfect summer dessert!

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US Customary - Metric

Ingredients

For the Crust:

8 tablespoon (125 g) Butter or Margarine (melted)
¾ cup (75 gr) Sugar
2 cups (200 gr) Flour
1 Egg

For the Cheesecake Filling:

16 oz (450 gr) 2 Pck. Philadelphia Cream Cheese (room temperature)
½ cup (125 gr) Greek Yoghurt (I like to use the Brand "Fage" 2% )
1 cup (100 g) Sugar
1 Egg
1 tablespoon Lemon juice
1 teaspoon Vanilla extract
1 tablespoon Flour
2 cups Fresh Blueberries

Instructions

To make the Crust:

Preheat oven to 350 °F
1. In a bowl combine flour, sugar, butter and egg. Knead with hands until a smoth dough forms. Set aside in refrigerator.

To make the Filling:

1. In a mixer, add cream cheese, greek yoghurt, sugar, lemon juice and vanilla extract. Mix on medium to high speed until smooth. (Don't forget to scrape down the sides).
2. Slowly add in the egg, mix, then add the flour. Mix for another 30 seconds.
3. Using a rubber spatula, gently fold in the fresh blueberries to the filling.
4. On a lightly flowered working surface roll out dough, then transfer and press down in 9" baking pan (springform) Tip: Insert a "cut to size" piece of parchment paper to the bottom of springform for easy removal)
5. Pour blueberry cheesecake filling evenly into prepared crust. Bake for ca. 1 hr. 15 min. The cheesecake should be slightly wiggly in the center. That's ok. It will set with cooling.
Allow the cake to cool at least 4-6 hrs, or overnight in the refrigerator.
Tip: To remove Cheesecake from the springform, gently run a knife around the edge of the cake, snap open the spring and carefully remove the ring. Then lift cake with double spatulas to a cake plate. Dust cake with a little powdered sugar, if desired. Enjoy!

Nutrition

COURSE: Dessert

CUISINE: American, French, German

KEYWORD: Blaubeer Käsekuchen, Blueberry Cheesecake, Blueberry Dessert, Cheesecake, French Blueberry Bisque, Heidelbeeren Kuchen Rezept

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