Summer cheesecake with blueberry sauce
sweets
Equipment
- Stand mixer with paddle attachment, 20cm / – 22 cm springform pan
Ingredients
Ingredients for the base
- 250 g digestive cookies
- 50 g butter, melted and cooled
Ingredients for the filling
- 680 g cream cheese room temperature
- 280 g caster sugar
- 4 (200g) eggs room temperature
- 180 g sour cream or full fat yogurt room temperature
- 1 tsp fresh lemon juice
- 1 1/2 tbsp lemon zest
- 1 tsp vanilla bean paste
- 1/4 tsp salt
- 3 tbsp all purpose flour
Ingredients for the blueberry sauce
- 300 g fresh blueberries, divided
- 80 g caster sugar
- 8 g (1 tbsp) corn starch
- 30 ml (1 tbsp) lemon juice
- 30 ml (1 tbsp) water
- 1 tsp vanilla bean paste
Instructions
Make the base
- Preheat oven to 180C degrees.In a food processor finely grind cookies. Add melted butter and blend until it resembles wet sand. Press evenly into bottom and halfway up sides of prepared pan.Bake until golden and set, 9-10 minutes; let cool completely.Reduce oven temperature to 170C degrees.
Make the filling
- In the bowl of a stand mixer beat cream cheese with paddle attachment on medium speed until smooth and creamy (2 min).Gradually add sugar and beat until light and fluffy, 2 to 3 minutes.Add salt, lemon zest, lemon juice and vanilla and beat to combine.Sift in flour and beat to combine.Add eggs, one at a time, beating well after each addition.Beat in sour cream until just combined.Wrap the cake pan with heavy duty aluminum foil and place into a larger pan.Pour filling into pan.Pour enough boiling water into the larger pan to come halfway upsides of the cake and transfer to center rack of the oven.Bake until cake is puffed and golden brown on top and slightly wobbly in center, 1h30- 1h 40 min (if necessary, cover loosely with foil to prevent excess browning).Carefully remove spring-form pan from roasting pan; transfer to a wire rack and let cool completely (2hrs).Remove foil and run a small paring knife around sides of pan to loosen cheesecake.
Make the blueberry sauce
- Combine sugar, corn starch, water, vanilla and lemon juice in a small saucepan.Stir in half of the blueberries and cook on medium heat until juicy and soft.Turn off the heat and add remaining blueberries. Let cool down completely.Pour the sauce over the cake and refrigerate for at least 8hrs (ideally overnight).Drape pan loosely with plastic wrap and refrigerate until cold, at least 8 hours and up to 3 days. Unmold cake and serve.