Blueberries and cheesecake are a match made in heaven. Make them in bar for your Lunchbox size M container or a cake form for your party guests. You have a choice of using a blueberry sauce topping or having blueberry in the cheesecake filling. The blueberry sauce on top looks spectacular and definitely adds an extra element of “wow” to the cheesecake, but the bars are very messy if eaten with your hands!
In our cheesecake we add everything we love:
- Only 30 minutes baking
- Light-yet-creamy New York Cheesecake style, with soft blueberries in the filling. The cake is baked baked holds the shape at room temperature so you can even eat it with your hands.
- Fresh berry topping – but you can just fold blueberries into the cheesecake if you prefer.
Tips:
- This recipe requires 1¼ cups of home made cookies crumbs. They have rich and nutty taste that work well with the blueberry and creamy taste and are fee of palm oil which you will find in any biscuit on the market. But if you do not have time or left-over biscuits you can substitute with any plain sweet biscuit.
- You don’t need to use an electric beater for this recipe because you don’t want the filling to become really fluffy. If it’s too fluffy, the surface is more prone to cracking (because of the blueberries poking out!). So you can make this with just a wooden spoon or whisk and a bit of muscle!
- The surface will not crack as we don’t put any blueberries on the surface during the baking phase.
Bon App!
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