Ingredients
Blueberry cheesecake
ready-made puff pastry
cream cheese
225g
7.88oz
1cup
15tbsp
sugar
150g
5.25oz
0.60cup
10tbsp
egg
3pc
whipping cream
180g
6.08fl oz
vanilla extract
1tsp
salt
pinch
flour
3Tbs
blueberries
500g
17.50oz
2cup
33.50tbsp
sugar for sprinkling
Method
- Preheat the oven to 400F (205C). Grease a tin (with removable sides) with butter, and line the bottom with baking parchment.
- Roll out the dough on a table sprinkled with flour, and put it on the bottom of the tin. While the dough can and should go beyond the edges of the mold, just leave it hanging down for now.
- In a mixer bowl, whip the cream cheese and sugar at medium speed until smooth.
- Then scrape off the sides of the bowl and add the eggs one at a time, whipping thoroughly each time.
- Reduce the mixer speed to low, and add the cream, vanilla and salt. Mix.
- Add the flour, and mix thoroughly again.
- Pour the resulting mass into the prepared tin with the dough in it.
- Spread the blueberries on top, some of the berries will sink.
- Wrap the hanging edges of the pastry dough over the top of the cheesecake.
- Sprinkle the top of the cheesecake with sugar.
- Bake it for 55-65 minutes. The cheesecake will be covered with a dark crust and crack, and the middle should shake like jelly.
- Cool the finished cheesecake to room temperature before serving.
