Servings: 8 slices
Calories: 350kcal
Cost: $20
Equipment
- Mixing bowl
- Whisk
- Spatula
- 26cm springform pan
- Saucepan
Ingredients
- 250 g butter biscuits or oats
- 100 g butter
- 750 g curd
- 300 g cream cheese
- 200 g sour cream
- 100 ml milk
- 3 eggs
- 80 g cornstarch
- 1 pinch salt
- 200 g sugar
- 2 packets vanilla sugar
- 300 g blueberries
- 2 tablespoons sugar (for blueberry layer)
- 150 ml water (for blueberry layer)
- 1 teaspoon cornstarch (mixed with water, for blueberry layer)
- q.s. fresh berries for decoration
Instructions
- Crush butter biscuits into fine crumbs and melt the butter. Mix them together until they resemble wet sand.
- Press the crumb mixture firmly into a 26cm baking pan and refrigerate while preparing the filling.
- In a large bowl, combine curd, cream cheese, sour cream, milk, eggs, cornstarch, salt, sugar, and vanilla sugar. Whisk until smooth and creamy.
- Pour the filling over the chilled crust, ensuring an even surface.
- Preheat the oven to 180°C and bake the cheesecake for 60 minutes without opening the oven door.
- After baking, turn off the oven, leaving the cake inside with the door ajar to cool gradually.
- In a saucepan, heat blueberries and sugar until bubbling, then mix cornstarch with water and stir in. Cook until thickened, then cool completely.
- Pour the blueberry layer over the cheesecake and garnish with fresh berries.
Notes
This cheesecake stores up to 5 days in the fridge. For freezing, wrap individual slices in parchment and store in a freezer-safe bag. Thaw in the fridge before serving.
Use room-temperature ingredients for the filling to ensure a smooth consistency.
Nutrition
Calories: 350kcal | Carbohydrates: 42g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 24g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 4mg
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