Servings: 8 people
Calories: 280kcal
Cost: $15
Equipment
- Mixing bowl
- Mixer
- Spatula
- Springform pan
- Parchment paper
Ingredients
- 3 eggs
- 300 g sugar
- 45 g cream cheese
- 290 g all-purpose flour
- 8 g baking powder
- 1 g salt
- 240 ml whole milk
- 192 g sour cream
- 2 tbsp lemon juice
- 0.5 g blueberries
Instructions
- Preheat oven to 325°F (163°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a mixing bowl, cream together softened butter and 1.5 cups of sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with milk, mixing until just combined.
- Pour the batter into the prepared springform pan, smoothing the top.
- In another bowl, beat cream cheese until smooth, then mix in sugar until fluffy.
- Add eggs one at a time, mixing on low speed. Add sour cream, lemon juice, and vanilla, mixing until smooth.
- Gently fold in blueberries and pour the cheesecake mixture over the cake batter.
- Bake for 60-70 minutes until edges are set and center jiggles slightly.
- Turn off the oven, crack the door open, and cool the cake inside for 30 minutes.
- Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
- For the topping, cook remaining blueberries with sugar in a saucepan over medium heat until berries break down.
- Mix cornstarch with water and add to the blueberry mixture, stirring until thickened.
- Let the topping cool, then spread over the chilled cheesecake.
- Return to the fridge for another 30 minutes to set before serving.
Notes
Cette recette est très appréciée pour sa facilité et son goût irrésistible. Un dessert qui fera admirer vos talents de pâtissier !
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 140mg | Fiber: 1g | Sugar: 23g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 0.5mg
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