Blueberry Cheesecake
This delightful recipe combines a soft, buttery pastry base with a creamy curd cheese filling studded with juicy blueberries. Topped with a sweet and crispy crumble, this dessert is a perfect balance of textures and flavors. The golden, fragrant aroma that fills your kitchen as it bakes will have your mouth watering in anticipation. Cut into wedges, dust with sugar, and get ready to enjoy a slice of heaven on a plate.
— Constant Cookbook
Ingredients
- For the pastry
- 125 g softened butter
- 125 g sugar
- 2 eggs
- 180 g all-purpose flour
- 1 sachet (7 g) fast-action yeast
- For the filling
- 500 g soft curd cheese
- 1 egg
- 100 g caster sugar
- 1 tsp grated lemon zest
- 250 g blueberries
- For the crumble
- 60 g butter
- 60 g sugar
- 60 g flour
Instructions
- Preheat the oven to 180C/fan 160 C/gas 4. Whisk the softened butter with sugar and eggs until it forms a pale-golden cream. Sift flour and yeast together, then gradually incorporate into the cream. The pastry should be soft and slightly runny. Set aside.
- Whisk together the soft curd cheese, egg, caster sugar and lemon zest. Pour the pastry into a 24cm non-stick form. Spread evenly with a little more around the edge. Pour the filling over, give it a shake to make it level and scatter a layer of blueberries over it. Slightly push them into the filling.
- For the crumble, dice the butter, add flour and sugar and use your fingers to break it down into loose crumbs. Sprinkle all over the cake.
- Bake for 25-30 minutes. The crumble should be golden and crisp. Leave to cool, then cut into wedges, dust with caster sugar and serve.
Yield
Serves 4
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