Blueberry Cheesecake – A Piece Of Summer

I like changing seasons in central Europe. Each one of them is specific in nature, fashion and food as well. Although it is a nice winter now, this weekend I thought back about summer days. Days full of different colours and various fruits. I fancied something delicious and fruity. Great! We had some blueberries in the freezer. But more importantly I wanted to try my new Kitchenaid blender so it had to be a cake 🙂 And finally my husband decided – he would love a cheesecake. So I baked our favourite blueberry cheesecake. I baked it many times for my colleagues before my maternity leave and they loved it. So here is it! Bon appétit!

cheese-blueberry.jpg

INGREDIENTS

Crust:

  • 150 g buckwheat flour
  • 115 g rice flour
  • 80 g softened butter
  • 70 g icing sugar
  • 1 pkg vanilla sugar (20g)
  • 60 ml milk
  • 1 egg
  • 1/2 pkg baking-powder (6g)
  • 1 tsp lemon peel
  • pinch of salt

Filling:

  • 500 g cream cheese
  • 400 g sour cream
  • 3 eggs
  • 3 tbsp cane sugar
  • 1 tsp vanilla extract
  • 1 tbsp buckwheat flour
  • 150 g blueberries

DIRECTIONS

  1. Preheat your oven to 170°C.
  2. For the crust: Mix together all of the powdery ingredients.
  3. Add the other wet ingredients and process the dough until it comes together.
  4. Let it rest for 30 minutes in the fridge. It will be easier to press the dough into the form because it will be tougher.
  5. For the filling: Mix together cream cheese, sour cream, eggs, cane sugar, vanilla extract and finally add buckwheat flour.
  6. Set apart 1 cup of filling and put blueberries in the rest.
  7. Remove the dough from fridge, press it into the bottom and up the sides of the form. Use fingers to do it evenly.
  8. Fill the form with the part of your filling with blueberries and bake it for 25 minutes.
  9. Pour the rest of filling (without blueberries) over the cake carefully. Bake it for the next 25 minutes.
  10. Remove from the oven and let the cheesecake cool down before eating (it tastes best the next day :))

.fb_iframe_widget span{width:460px !important;} .fb_iframe_widget iframe {margin: 0 !important;} .fb_edge_comment_widget { display: none !important; }