Blueberry Cheesecake 🍰
Indulge in a slice of heaven with this delectable Blueberry Cheesecake from Love With Recipes. With its creamy texture and luscious blueberry topping, it’s sure to be a hit at any gathering. Here’s a detailed guide to creating this delightful dessert that serves 8 and combines the richness of cheesecake with the sweet-tartness of blueberries.
Ingredients 🛒
-
For the Crust:
- 10 digestive biscuits
- 125 grams butter, melted
-
For the Cheesecake Filling:
- 3 (200 grams each) blocks of Philadelphia Cream Cheese
- 125 grams caster sugar
- 3 large eggs
- 1 cup (240 ml) sour cream
- 1 teaspoon vanilla essence
-
For the Topping:
- 1 can (400 grams) blueberry pie filling
Instructions 🍴
-
Prepare the Crust:
- Begin by preheating your oven to 180°C (350°F).
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and smashing them with a rolling pin.
- In a bowl, mix the crushed biscuits with the melted butter until well combined.
- Press this mixture firmly into the base of a 9-inch (23 cm) removable-bottom cake pan. Make sure it is evenly distributed and compacted.
- Place the pan in the freezer to chill while you prepare the cheesecake filling.
-
Make the Cheesecake Filling:
- In a large mixing bowl, beat the Philadelphia Cream Cheese and caster sugar together until smooth and creamy. This should take about 15 minutes of mixing.
- Add the vanilla essence to the cream cheese mixture and continue to mix until fully incorporated.
- Add the eggs one at a time, ensuring each egg is fully blended into the mixture before adding the next.
- Finally, mix in the sour cream until the filling is smooth and well combined.
-
Assemble and Bake:
- Remove the crust from the freezer. Pour the cheesecake filling over the chilled biscuit base, smoothing the top with a spatula.
- Place the cake pan in the preheated oven and bake for 1 hour, or until the cheesecake is set and slightly golden on top.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually. This helps prevent cracks on the surface.
-
Chill and Serve:
- After the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
- Just before serving, spread the blueberry pie filling evenly over the top of the cheesecake.
Nutrition Information 🌟
- Calories: 648.3 per serving
- Fat Content: 50.2 grams
- Saturated Fat Content: 31 grams
- Cholesterol Content: 222.2 milligrams
- Sodium Content: 404.3 milligrams
- Carbohydrate Content: 41 grams
- Fiber Content: 0.7 grams
- Sugar Content: 36.2 grams
- Protein Content: 10.1 grams
Tips and Variations 🔄
- Berry Variations: You can substitute the blueberry pie filling with other fruit toppings like raspberry, strawberry, or mixed berries for a different flavor.
- For a Gluten-Free Option: Use gluten-free biscuits or a gluten-free crust mix for those with dietary restrictions.
- Cheesecake Texture: To ensure a smooth texture, avoid overmixing the batter and make sure all ingredients are at room temperature before mixing.
Enjoy your homemade Blueberry Cheesecake, a dessert that combines simplicity with a touch of elegance, perfect for any occasion. Happy baking! 🍰💙
