Blueberry Cheesecake
Blueberry Cheesecake is a delicious decadent dessert that comes together quickly and is really easy to make.
| Prep Time |
| 15Minutes |
| Cook Time | Passive Time |
| 5-7Minutes | 4-5Hours |
|
|
Ingredients
Crust
- 11/2cups oreoscrushed
- 2tbsp sugar
- 6tbsp unsalted buttermelted
Cheese Filling
- 225gms cream cheese
- 1/4cup castor sugar
- 1tsp vanilla
- 1cup heavy whipping cream
Sauce
- 3/4cup castor sugar
- 21/2tsp cornflour
- 2/3cup water
- 450gms blueberryfrozen
- 1/8tsp vanilla
- 1tsp lemon juice
Instructions
Crust
- Crush the Oreos, add sugar and melted butter.
- Press crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.
- Refrigerate crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.
Cheese Filling
- Combine cream cheese, cream, powdered sugar and vanilla in a bowl.
- Beat with a mixer until completely creamy and the mixture is stiff.
- Pour cream cheese mixture into crust and spread until even.
- Refrigerate for two to four hours.
Sauce
- Add the blueberries, sugar, lemon juice and water to a medium saucepan over low-medium heat.
- Gently stir the mixture as it begins to boil. The blueberries will start to soften.
- Boil for 5 minutes while stirring.
- In a small cup, dissolve the cornstarch in the 2 tablespoons of water.
- Add the cornstarch mixture to the blueberries, stirring as the mixture thickens.
- Once the blueberry sauce looks thick and no longer watery, remove from the heat and cool fully. The sauce will continue to thicken as it cools.
- Once cool refrigerate the sauce till needed.
Assembling the Cheese Cake
- Take the cheesecake out of the fridge. Trace around the inside of the springform pan with a thin, sharp knife. Then unclamp the pan.
- Top the cheesecake with the cooled blueberry topping, and decorate with some whipped.
Recipe Notes
