This Blueberry Cheesecake is excessively worthy. The cheesecake alone has the smooth and creamy taste perfectly fit with a sweet and tangy homemade blueberry sauce. And most importantly this Blueberry Cheesecake is an easy and delicious dessert that i’m sure everyone can make and would love to do this again and again. A perfect dessert for every occasion. I recommend 🙂

Ingredients:

For the Crust:

1 cup ground crackers, I used petit beurre
½ cup melted butter
1 tablespoon of granulated sugar

For the filling:

1 kg cottage cheese in a bucket
250 g mascarpone
1 ½ cup granulated sugar
2 tablespoons vanilla sugar
3 tablespoons sour cream 12%
200 ml cream 36 %
5 large eggs
2 tablespoons flour

For the blueberry topping:

⅓ cup sugar
500g blueberries
2 tablespoons fresh lemon juice
1 ½ teaspoon potato flour
2 tablespoons of water

Procedure:

For the crust, mix all the ingredients together. The mixture should look like wet sand and hold together. Transfer into a 23cm round baking tin lined with baking paper. Spread evenly and press into the bottom using a spoon. Bake the crust at 180ºC for 10 minutes. Remove from the oven and let it cool. Now, combine all the filling ingredients into a bowl. Mix at a medium-high speed until well combined. Pour the filling over the crust and bake for 15 minutes. Reduce the heat for 120ºC and bake for another 1.5 hours. After this time, open the oven a little and leave the cheesecake inside for about half an hour. Remove from the oven and allow to cool. For the blueberry toppings, place the blueberries, sugar and lemon juice into the saucepan. Stir then bring to a simmer for 7 minutes over a medium heat. Simmer until the blueberries break down. Mix the potato flour and water in a glass, then stir in, it will thicken quickly. The texture should be syrupy. Remove from the stove and let it cool. Once cool, spoon over the cheesecake. Refrigerate for 2-4 hours. Slice and serve 🙂

Enjoy!