I have a cheesecake addiction.
It all started when I had my first cheesecake, back in LA on the 3rd street promenade…it was divine! And when I came back to Shanghai first thing I did was recreating that divine New York Style Cheesecake at home
Then it was the time of The Nutella Cheesecake…addictive!
After it, I tried the Pumpkin Cheesecake. A triumph
And last Sunday I experimented with Blueberry…and the result was just incredible…I wish I made more…cause it got whipped off in a few minutes.
- 250 g mascarpone cheese
- 250 g Cream cheese
- 3 eggs
- 100 g sugar (1/2 cup)
- 1 tsp vanilla extract
- 200 g digestive cookies
- 110 g butter (1/2 cup)
- 200 g blueberry jam
- 100 g fresh (or frozen) blueberry
Let’s start by making the crust.
Weight 200 g of digestive cookies
Finally crush the cookies…this is how I do it. I put’ em in a zip lock bag, carefully sealed, place the bag on a cutting board and mash the cookies with a hummer…it works pretty well and helps also reducing stress and relaxing…you gotta trust me here!
Then melt the butter
And pour it in a bowl with the finally crushed cookies. Mix well
Evenly press the crumbs on the bottom of a spring form pan (previously greased), refrigerate for about 30 min
Meanwhile prepare the filling!
In a bowl combine cream cheese, mascarpone and sugar
Cream all the ingredients together
Now add the eggs and mix well. Do not over-beat, just get the ingredients all smooth and happy
Then dump in 100g of fresh or frozen blueberries
Take the crust out of the refrigerator and pour the filling on top
Spread evenly and bake for 50 min at 170 C
Let it cool down then spread on top some blueberry jam…mmmm, Yummy!
Refrigerate for a few hours than serve. Enjoy folks!
One serving provides:
- Calories: 355
- Fat: 20 g
- Carbohydrates: 38 g
- Protein: 6.7 g