I bet you always wanted a recipe for a nice cheesecake that is super easy to make, right? Well you came to the right place ;) This Blueberry Mascarpone Cheesecake does not require much work. It basically is preparing itself – can you say that? Well… almost :P

If you like it easy and simple, this cheesecake is perfect for you. An easy crust and filling, some blueberries and you are basically done. Just bake it and chill it and you will be in blueberry cheesecake heaven – with a good amount of mascarpone. Everything is better with mascarpone :P
The cheesecake is very creamy and delicious, the combination of the blueberries and lemon just perfect :) You can believe me here. I made already a lot of bakes with blueberries and the combination with the lemon always worked pretty well. If you like your cheesecake with even more blueberries, I recommend this Creamy Blueberry Cheesecake – it is awesome! Need a bit more time though – but totally worth the labor :))

INGREDIENTS / ZUTATEN
7 oz. (200g) (lemon) shortbread cookies
14.4 oz. (400g) mascarpone
12.3 oz. (350g) cream cheese
1/2 cup (100g) sugar
2 tbsp. cornstarch
1 tsp. vanilla paste
3 eggs
zest of 1 organic lemon
8.8 oz. (250g) blueberries
200g (Zitronen-) Butterkekse
400g Mascarpone
350g Frischkäse
100g Zucker
2 EL Speisestärke
1 TL Vanillepaste
3 Eier
Abrieb von 1 Bio-Zitrone
250g Blaubeeren
DIRECTIONS / ZUBEREITUNG
2. Crush the shortbread cookies until you have fine crumbs. Melt the butter and mix with the cookie crumbs. Pour into the springform and press to the bottom to form a base – works best with the back of a spoon. Place in the fridge until needed again.
3. Add the mascarpone, cream cheese, sugar, cornstarch, vanilla paste, eggs and lemon zest to a large bowl and mix until well combined. Fold in half of the blueberries and then pour the mixture into the springform tin with the cookie base. Sprinkle the remaining blueberries on top of the filling and press down a bit. Bake for 50-60 minutes – the center of the cake should be still a bit wobbly in the center. Turn the oven off and open the door a bit – let the cheesecake cool down inside the oven for about 30 minutes, then take out and let cool down completely. Place in the fridge for a couple hours or overnight before serving.
2. Die Kekse zerbröseln und dann mit der geschmolzenen Butter verrühren, bis sich alles gut verbunden hat. Die Brösel in die Backform füllen und der Rückseite eines Löffels zu einem Boden zusammenpressen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Den Mascarpone mit Frischkäse, Zucker, Speisestärke, Vanille Paste, Eier und Zitronenschale in eine große Schüssel geben und alles gut verrühren. Etwa die Hälfte der Blaubeeren unter die Masse heben und dann alles in die Form mit dem Keksboden füllen. Glattstreichen und dann die restlichen Blauberen darüberstreuen und etwas in die Masse drücken. Im Backofen für 50-60 Minuten backen – der Käsekuchen sollte sich fast komplett gesetzt haben, die Mitte darf aber noch etwas wackeln, wenn man die Form rüttelt. Den Ofen ausschalten und die Tür leicht öffnen – den Käsekuchen im Ofen für etwa 30 Minuten abkühlen lassen und dann herausnehmen und komplett auskühlen lassen. Bevor der Kuchen serviert werden kann, sollte er noch ein paar Stunden oder über Nacht in den Kühlschrank.
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Here is a version of the recipe you can print easily.
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Easy Peasy Blueberry Cheesecake
- Prep Time: 20
- Cook Time: 60
- Total Time: 300
Ingredients
- 1/4 cup (50g) butter, melted
- 7 oz. (200g) (lemon) shortbread cookies
- 14.4 oz. (400g) mascarpone
- 12.3 oz. (350g) cream cheese
- 1/2 cup (100g) sugar
- 2 tbsp. cornstarch
- 1 tsp. vanilla paste
- 3 eggs
- zest of 1 organic lemon
- 8.8 oz. (250g) blueberries
Instructions
- Preheat the oven to 350˚F (175°C). Line a springform tin with 9 inch (23cm) with baking parchment or grease and set aside. Wash the blueberries and let drain.
- Crush the shortbread cookies until you have fine crumbs. Melt the butter and mix with the cookie crumbs. Pour into the springform and press to the bottom to form a base – works best with the back of a spoon. Place in the fridge until needed again.
- Add the mascarpone, cream cheese, sugar, cornstarch, vanilla paste, eggs and lemon zest to a large bowl and mix until well combined. Fold in half of the blueberries and then pour the mixture into the springform tin with the cookie base. Sprinkle the remaining blueberries on top of the filling and press down a bit. Bake for 50-60 minutes – the center of the cake should be still a bit wobbly in the center. Turn the oven off and open the door a bit – let the cheesecake cool down inside the oven for about 30 minutes, then take out and let cool down completely. Place in the fridge for a couple hours or overnight before serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10