Blueberry Cheesecake
Ingredients
- 210 grams of digestive biscuits
- 100 grams of butter
- For the cheesecake filling:
- 1 kilogram of cottage cheese
- 250 grams of mascarpone cheese
- 200 grams of natural yogurt
- 1 packet of vanilla pudding mix
- 1/2 cup of sugar
- Zest of 1/2 lemon
- 3 eggs
- 250 grams of frozen blueberries, plus 2 tablespoons of cornstarch
- Additional:
- 30% cream
- Blueberry sauce (blended blueberries)
Instructions
- Let's start with the crust: Melt the butter and mix it with the crushed biscuits. Press the mixture onto the bottom of your cake pan.
- For the cheesecake filling, mix together cottage cheese, sugar, mascarpone cheese, vanilla pudding mix, yogurt, and lemon zest until well combined. Then, add the eggs one at a time, mixing briefly after each addition. Gently fold in the blueberries mixed with cornstarch.
- Pour the cheesecake mixture over the prepared crust in the cake pan.
- Bake the cheesecake at 320°F (160°C) for about 70-75 minutes until set.
- Once the cheesecake has cooled down, top it with whipped cream and dollops of blueberry sauce for that extra fruity kick! 😋 Enjoy your delightful Blueberry Cheesecake creation!
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