Скачать или смотреть The BEST Blueberry Cheesecake You’ll Ever Make

Indulge in the creamiest, dreamiest Blueberry Cheesecake you’ve ever tasted! 🍰✨ This easy-to-follow recipe is perfect for beginners and dessert lovers alike. With a buttery graham cracker crust, rich cream cheese filling, and a luscious blueberry topping, this cheesecake will wow your family and friends every time.

Whether you’re making it for a special occasion or just because you deserve a treat, this cheesecake is pure perfection from the first bite to the last! 💜

📌 What You’ll Learn in This Video:

How to make the perfect cheesecake crust

Tips for a smooth, crack-free cheesecake

The secret to a glossy blueberry topping

📍 Ingredients:

⿡ Biscuit Base and Sides
• 180 g Digestive biscuits or speculoos
• 75 g melted butter ( i used 75 g but better to do 50 g because i find that it’s to much butter)
• 1 tsp of orange blossom

⿢ Cheesecake Filling
• 400g cream cheese
• 120 g sugar
• 170 g thick crème fraîche or heavy cream (30% fat)
• 2 large eggs (~110 g)
• 1 tbsp (10 g) cornstarch
• 1 tsp vanilla extract

⿣ Blueberry Sauce (two-step method)
• 180 g blueberries (150 g for the smooth sauce + 30 g for whole berries)
• 30 g sugar
• 1 tsp lemon juice
• 1 level tsp cornstarch (optional)

⸻

🧑‍🍳 Preparation Adapted for Biscuit Sides

⿡ Lining the Sides
1. Line the inside of the cake ring with parchment paper, making sure it extends slightly above the rim for easy unmolding.
2. Crush the biscuits (180 g) into fine crumbs.
3. Mix with the melted butter.
4. For the base: press 140 g of this mixture firmly into the bottom of the ring (about 0.5 to 1 cm thick).
5. For the sides: take the remaining 40 g and press it along the sides of the ring with your fingers or the back of a spoon, making sure it sticks well.
6. Refrigerate while you prepare the filling.

⿢ Cheesecake Filling
• Same method as before: beat together the cream cheese, sugar, cream, eggs, vanilla, and cornstarch.
• Pour the mixture into the biscuit-lined base and sides. Smooth the surface.

⿣ Baking
• Preheat the oven to 150°C (300°F).
• Bake for 45 to 50 minutes. The center should remain slightly wobbly.
• Cool for 1 hour at room temperature, then refrigerate for at least 6 hours.

⿤ Two-Step Blueberry Sauce
• Same method as the classic version: make a smooth blueberry sauce, then add the whole blueberries and cook for an extra 3 minutes.
• Let cool.

⿥ Finishing Touch
• Pour the sauce over the chilled cheesecake.
• The whole blueberries will be visible on top.
• Optional: garnish with a few mint leaves or lemon zest.

💬 Share your creations with me on Instagram & TikTok using #fouetetmerveilles so I can see your delicious cheesecakes!

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