You got a bowl of blueberries in the fridge waiting to be used? We tend to forget about these little berries when they are somewhere in the back of the fridge. This should not happen, of course. Get those berries out of the fridge and bake this delicious Blueberry Mascarpone Cheesecake immediately! It’s the best thing you can do with berries like these. ;)
Unfortunately, berries and other fruit are products that spoil quickly. That’s why you should only buy them if you know exactly what you want to do with them. This does not always happen, to be honest. You often see something that’s on offer, and guess what – it ends up in the shopping trolley. Even if you have no clue what to do with it at the moment. Right?! ;P
Of course, there is always the option of throwing berries and fruit into the freezer (and then forgetting about them completely) if you have no clue what to do with them, atm. This should not happen all the time. Freezing something should only be somewhat of an emergency solution. Saying that – our freezer is always stuffed to the brim. So maybe it’s better to shop selectively and then use everything as quickly as possible. ;P
We are using lemon shortbread cookies for this cheesecake here – they go really well with the blueberries. If you can’t find them in a store nearby, you can use other cookies, of course. Regular butter cookies (we call them Butterkekse here in Germany) are absolutely fine here as well. You don’t have to make your life more complicated than necessary, right? Searching for ingredients for a long time is no fun for anyone…
Apart from that, the cake is really super easy to prepare. Many cheesecake recipes with a cookie base, recommend pre-baking the base in advance… this not really necessary here. The base will soften a little over time due to the moisture in the cheesecake mixture, but this also happens when the base has been baked solo. If you always pre-bake your cookie bases, you can of course do that here too. If this makes you feel more comfortable, go for it! ;P
You love baking with blueberries or just have a big box of them at home and want to get rid of them? Well, in that case, you should definitely take a look at these two recipes as well. Both recipes are quite easy to prepare, even if they might not look like it.
Our Blueberry Basque Cheesecake is an absolute family favorite! Not only does this little flavor bomb taste incredibly delicious, it’s also super creamy and looks awesome… doesn’t it? No less pretty and also packed with berries is our Blueberry Lemon Loaf Cake. This is what a cake should look like when you add berries or fruit, right? ;P
INGREDIENTS / ZUTATEN
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 large eggs
1 organic lemon, zest
8.8 oz. (250g) fresh blueberries
50g Butter, geschmolzen
200g Zitronen Butterkekse* o.ä.
400g Mascarpone
350g Frischkäse
100g Zucker
2 EL Speisestärke
1 TL Vanillepaste*
3 Eier (L)
1 Bio-Zitrone, Abrieb
250g frische Blaubeeren
Backform Umrechner
Dir fehlt die passende Backform für ein Rezept? Kein Problem, mit diesem kleinen Rechner kannst du dir die Zutatenmengen umrechnen lassen!
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a 24cm/9.5 inches springform tin* with baking parchment and grease lightly. Set aside. Wash the blueberries and let drain.
2. Crush the shortbread cookies until you have very fine crumbs. Melt the butter and mix it with the cookie crumbs. Transfer the cookie crumbs to the baking tin and press them down with the back of a spoon to create a compact layer. 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, transfer the mixture to the baking tin and spread evenly. Sprinkle the remaining blueberries on top and press them down slightly.
4. Bake the cake for about 50-60 minutes. The edges of the cheesecake should have set, but the center of the cake should still wobble slightly when you tap the baking tin. Turn off the oven and open the door a bit. Let the cheesecake cool inside the oven for about 30 minutes, then take it out and let it cool down completely on a wire rack. Place the cake in the fridge for several hours (or overnight) before serving.
1. Den Ofen auf 180°C (350°F) ober-/Unterhitze vorheizen. Eine 24cm Springform* mit Backpapier auslegen und leicht einfetten. Zur Seite stellen. Die Blaubeeren waschen und abtropfen lassen.
2. Die Kekse zerbröseln und dann mit der geschmolzenen Butter vermengen. Die feuchten Brösel in die Backform füllen und mit der Rückseite eines Löffels zu einer glatten Schicht zusammenpressen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Mascarpone mit Frischkäse, Zucker, Speisestärke, Vanillepaste, Eiern und Zitronenschale in einer großen Schüssel verrühren. Etwa die Hälfte der Blaubeeren unter die Masse heben, in die Form geben und glatt streichen. Die restlichen Blaubeeren darüber streuen und leicht in die Masse drücken.
4. Den Kuchen im vorgeheizten Ofen für etwa 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 für etwa 30 Minuten im Ofen abkühlen lassen, dann herausholen und auf einem Kuchengitter komplett auskühlen lassen. Den Kuchen vor dem Servieren noch ein paar Stunden (oder über Nacht) in den Kühlschrank stellen.
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Here is a version of the recipe you can print easily.
Print
Easy Peasy Blueberry Cheesecake
- Prep Time: 00:20
- Cook Time: 01:00
- Total Time: 05:00
- Yield: 1 1x
- Category: Cheesecakes
- Cuisine: International
- Diet: Vegetarian
Description
This easy-peasy Blueberry Mascarpone Cheesecake is an absolute family favorite! We often get requests to bake it for gatherings! ;P
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 large eggs
1 organic lemon, zest
8.8 oz. (250g) fresh blueberries
Instructions
1. Preheat the oven to 180°C (350°F). Line a 24cm/9.5 inches springform tin* with baking parchment and grease lightly. Set aside. Wash the blueberries and let drain.
2. Crush the shortbread cookies until you have very fine crumbs. Melt the butter and mix it with the cookie crumbs. Transfer the cookie crumbs to the baking tin and press them down with the back of a spoon to create a compact layer. 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, transfer the mixture to the baking tin and spread evenly. Sprinkle the remaining blueberries on top and press them down slightly.
4. Bake the cake for about 50-60 minutes. The edges of the cheesecake should have set, but the center of the cake should still wobble slightly when you tap the baking tin. Turn off the oven and open the door a bit. Let the cheesecake cool inside the oven for about 30 minutes, then take it out and let it cool down completely on a wire rack. Place the cake in the fridge for several hours (or overnight) before serving.
Notes
Enjoy baking!
Nutrition
- Serving Size: 10
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