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Blueberry Cheesecake

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  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 30
  • Total Time: 480



For the crust

  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (50g) confectioner’s sugar
  • 3.5 oz. (100g) butter
  • 1 large egg yolk
  • pinch of salt
  • lemon zest

For the filling

  • 7 oz. (200g) heavy cream
  • 2/3 cup (130g) sugar
  • 1/4 cup (35g) cornstarch
  • 34 tbsp. milk
  • 12 oz. (340g) low-fat curd cheese
  • 2 egg yolk
  • 1 tsp. vanilla extract
  • pinch of salt
  • 1/2 organic lemon

For the topping

  • 56 tbsp. blueberry jam
  • 7 oz. (200g) fresh blueberries


  1. For the crust add the flour and confectioner’s sugar to a mixing bowl and combnine. Add the butter in small pieces and the egg yolk – both straight from the fridge, so it is really cold. Add the salt and two pinches of lemon zest to the bowl and mix all with a dough hook until you get a nice smooth dough. Take out of the bowl and form a flat disc, wrap in plastic wrap and place in the fridge for at least 30 minutes.
  2. Line a 7 inch (18cm) springform tin with baking parchment and grease. Roll out 2/3 of the dough to a circle as big as the tin and transfer to the tin. Form a long roll out of the remaining dough, transfer to the tin and press to the sides so you get a nice crust that is at least 2 inches (5cm) high. Place again in the fridge until you need it.
  3. Preheat the oven to 350˚F (175°C). Mix the cornstarch with the milk until completely dissolved. Set aside. Add the sugar and heavy cream to a saucepan and bring to a boil – be careful not to burn it. Add the cornstarch mix and let cook while stirring constantly until you get a thick pudding. Remove from the heat and let cool down a bit.
  4. In a bowl mix the curd cheese, egg yolks, vanilla extract, salt and the juice and zest of the half lemon until combined. Add to the saucepan with the pudding and mix until well combined. Pour into the springform tin and even out the surface with a spatula. Bake for 15 minutes, then reduce the heat to 300°F (150°C) and bake for another 15 minutes. Take out of the oven and let cool down completely on a wire rack. Place in the fridge and let cool for at least 5-6 hours or over night.
  5. Take the cake out of the fridge about 30 minutes before serving. Wash the blueberries and let drain. Add to a bowl and mix with the blueberry jam. Spread the mix carefully over the cheesecake and serve.


  • Enjoy baking!


  • Serving Size: 9