Last week I made…let me re-phrase…Last week I tried (emphasis on tried) to make a blueberry cheesecake. It was just something I put together in my head and at first it started to look amazing, the blueberries in the blender looked so colourful and the whipping cream and cream cheese were looking all satiny….AND THEN…in the blink of an eye, I over mixed the cream and then the blueberries lost all their appeal once I added them to the cream…they looked positively anaemic. And then the acidity from the fruit made the cream all lumpy and bumpy. My last hope was that it would taste nice despite its appearance. But, I was wrong, it tasted awful you guys, awful to the nth degree.
And I was all like waa waaa waaaa. An utter Fail. Yoh. I think I might even have sworn at the cheesecake itself. And it just looked back at me with its miserable, anaemic, blueberry face.
But then ……….
I put on my Cheesecake-don’t-mess-with-me apron. I made some tweaks and it looked pretty, texture was incredible, even easier to make and it tasted like a blueberry tart…a nommy one. The Blueberry Cheesecake was alive once more.
…and uuuhum, excuse me, but just for one second can I get all yay-me for the above picture??? YAYEEEE Me! *blushes* I think it may just be the prettiest picture I have ever taken. Just look at those purdy purdy flowers. Okay, I’m finished now. Moving on.
The blueberry topping is so simple yet I was shocked to see that Woolies actually sell this type of thing pre-made (or at least they used to). ReallY????!! I say go for the fresh version guys. You won’t be disappointed.
So the recipe may seem long, and as I was writing it, I was thinking geee okay it is long but in fact it takes all of 25 minutes to make – 10 minutes to make the base, 10 minutes for the filling and 5 minutes for the sauce. May-look-long-but-is-easy-i-promise. And I am one of those people who always takes a long time to do something (I’m special like that), so you guys would probably make it in less time.
Are you sold yet? 🙂Print
Dainty, delightful, delicious blueberry cheesecake – THIS is the recipe you want for a smooth, satiny cheesecake texture and the prettiest, yummiest cake around!
- Base Ingredients
- 150g Butter, melted
- 24 tennis biscuits, crushed
- Filling Ingredients
- 250g Mascarpone Cheese
- Â½ cup icing sugar
- 2 cups cream (can be pouring/dessert/whipping cream)
- 1 teaspoon vanilla essence
- Sauce Ingredients
- 2 cups blueberries (and a few extra for decorating)
- 1/3 cup icing sugar
- Â½ teaspoon lemon juice (add a little extra if you prefer)
- Flowers & Frozen Blueberries for decorating
- Spray a 20cm pie dish with Spray and Cook
- Crush the biscuits and mix with the melted butter. Using your hands, press the mixture into the pie dish to form a base. Place in the freezer until youâ€™re ready to add the filling.
- To make the filling, place the Mascarpone Cheese and icing sugar in a blender and blend until smooth, making sure to scrape down the sides of the dish with a spatula.
- Add the cream and vanilla essence and blend until slightly thickened â€“ donâ€™t over mix as we want to be able to pour it out.
- Add the filling to the base and place in the fridge to chill.
- To make the sauce topping, place the blueberries and icing sugar in a juice/smoothie blender or use a stick blender and process the blueberries until it resembles a mixture that can be poured.
- Add the lemon juice and blend for another 15 seconds.
- Pour half the mixture over the top of the cheesecake and pour the other half in a small glass jug â€“ people can add extra sauce to their slice/s if need be.
- Decorate with edible flowers and a few frozen blueberries.
As a side note, because I care about you…If you love lemon and blueberries…which I’m sure you do cos you’re reading this J, then you might like to try this lemon and blueberry cake too….it is WICKED!!!