Blueberry Cheesecake
Blueberry Cheesecake
Recipe Type: Dessert
Cuisine: American
Author: Caroline Artiss
Prep time: 2 hours 30 mins
Cook time: 1 hour 5 mins
Total time: 3 hours 35 mins
Serves: 6
Learn how to make a delicious baked blueberry cheesecake with a hazelnut crust.
Ingredients
Crust:
100g Finely chopped and roasted hazelnuts
200g plain flour
125g cold Butter in cubes
Pinch salt
100g caster sugar
Filling
500g cream cheese (room temperature)
180g caster sugar
2 tbsp flour
1 tsp vanilla extract
1 tsp almond essence
3 large eggs
2 tbsp double cream
200g blueberries
Instructions
Preheat oven to gas 3 / 165 c
Grease a 9-inch spring form tin with butter
Step 1 – make the crust.
If using a blender, put all the ingredients in the mixer and blend until the mixture becomes lumpy and like large bread crumbs
Or put the flour and butter in a large bowl and rub together until it looks like large breadcrumbs, Then mix in all the other crust ingredients
Press the mixture into the bottom of the tin firmly then put in the oven for 15 – 20 minutes or until it’s turned golden on top
Take out and leave to the side.
Step 2 – make the filling
While the crust is baking you can start on making the filling
If using a blender, add all ingredients apart from the egg’s and blueberries
Blend until smooth and all the lumps have gone
If you don’t have a blender, don’t worry, just put all the same ingredients in a bowl and beat until smooth
Then add the eggs, one at a time and beat slowly until it is all mixed in
Then stir in the blueberries
Don’t whisk the cheesecake, as you want to avoid adding air
Pour the filling on top of the crust and put in the oven for 45 minutes
To check it is done, gently shake the tin and if it wobbles slightly in the middle it is done, if it is still runny it’s not done
Turn oven off and leave cheesecake in there to cool down for an hour
Once it is cool, put into the fridge and leave to chill over night
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