Blueberries are a great source of vitamin C and antioxidants, but we can’t tote around a zip-lock bag full of blueberries. That’s just unheard of.
Thankfully, this blueberry cheesecake recipe is a great, easy, tasty way for us to make sure we get our daily intake of antioxidants. It can be served as a great finish to a delightful romantic dinner, or as an afternoon snack for you and your kids to battle the hot Beijing summer days!
Note: Sadly, my own rendition of this recipe turned out to have a somewhat mosaic-y purple and white exterior as the cream and blueberries didn’t mix too well, but you can learn from my mistake by blending the ingredients for the topping well before pouring it over the cake!
Biscuit crumbs base
100g of digestive biscuits
50g of butter
1. Put biscuits in a plastic bag, roll over with a rolling pin until completely crumbly.
2. Melt butter in a saucepan.
3. Toss the crumbs into the butter.
4. Press the mixture firmly over the bottom of the baking tin.
100g of blueberries
Juice of half of a lemon
150g of sugar
500g of cream cheese
½ fresh cream
1. Put blueberries, 50 g sugar and lemon juice in a saucepan and cook until syrupy over low heat. Let the mixture cool.
2. Beat cream cheese and 100g of sugar with electric beater until smooth.
3. Beat in the blueberry paste from the saucepan, fresh cream and eggs.
4. Pour over the base and bake for 1 hour, let cool and chill.
250g of blueberries
50g of sugar
1 tbsp cornflour
Juice of 1 lemon
Mix the ingredients for the topping, cook until thick over medium heat, let cool then pour over the blueberry cheesecake and serve.