Blueberry Cheese Cake. In a small food processor, blend blueberries until no large chunks remain. In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Mash cream cheese until soft and creamy.

Cover and chill cheesecake in refrigerator. Remove cheesecake from oven (do not turn oven off); place cheesecake on a wire rack. Cheesecake is also a favorite of mine and with berries in season and so tasty lately, I decided to combine all these tasty things into one great cheesecake. You can have Blueberry Cheese Cake using 20 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Blueberry Cheese Cake

1. Prepare of Blueberry Puree.
2. Prepare 200 g of Blueberries.
3. It's 45 g of brown sugar.
4. Prepare 5 g of lemon juice.
5. Prepare of Biscuit Bottom.
6. You need 100 g of Biscuit.
7. Prepare 25-30 g of Melted 🧈.
8. You need of Milk.
9. It's of Cheesecake Body.
10. You need 200 g of Cream Cheese (melt over heat).
11. Prepare 50 g of brown sugar.
12. It's 35 g of greek yogurt (room temperature).
13. It's 5 g of Lemon Juice.
14. Prepare 5 g of Gelatine Sheet.
15. It's 120 g of Lightly Whipped Cream.
16. You need 65 g of Blueberry Puree.
17. You need of Cheesecake Top.
18. It's 100 g of Blueberry Puree.
19. Prepare 50 g of Whipping Cream.
20. You need 2 g of Gelatine Sheet.

There's just enough tart and sweet lemon flavor, fresh pops of blueberry in the cheesecake and then it's all topped with homemade blueberry sauce. This post may contain affiliate links which won't change your price but will share some commission. This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! This Easy Blueberry Cheesecake Dessert with a light and creamy no-bake cheesecake layer is a fabulous make-ahead dessert choice for any time of year!

Blueberry Cheese Cake step by step

1. Add in blueberry puree ingredients into thermomix (20mins | 100° | Speed 2), then (20mins | V | Speed 2), lastly (10sec | Speed 6).
2. Separate cooled blueberry puree into 2 batch. 65g into a pipping bag. Remaining set aside..
3. Soak 5g & 2g gelatine sheet in cold water, then melt on saucepan over low heat..
4. Crush biscuit, add in butter and milk until crushed biscuit hold together. Put in cake mould & make it flat. Chill in fridge..
5. Gently whip the whipping cream & set aside..
6. Room Temperature cream cheese melt over heat, whisk till creamy & add in sugar, mix well..
7. Add in 🍋 & yogurt, mix well..
8. Add in melted gelatine & mix quickly.
9. Add in Whipped cream & mix gently.
10. Transfer mixture into a beaker..
11. Pour in half of the mixture into the mould. Sprinkle some blueberry puree & pour rest of the mixture. Sprinkle remaining puree freely on top. Use a chopstick to draw over it..
12. Refrigerate it for 30 Minutes..
13. Whisk remaining puree & whipping cream well, then quickly whisk in 2g melted gelatine..
14. Pour onto harden cheesecake & chilled for at least 3-4 hours inside the fridge..
15. To remove, wrap the mould with steamed tower..
16. Design as desired..

The prettiest simple Blueberry Basque Cheesecake. Inspired by the Basque region of France, this cheesecake has a flaky puff pastry crust surrounding the creamy cheesecake filling. This fabulous cheesecake pie is a graham cracker crust, a creamy and wonderful cheesecake filling, and a thick and sweet blueberry topping spooned over the top. And don 't forget the whipped topping. Fold excess crust under and press together to form thick crust edge; flute.