Baking

Homemade cheesecake with blueberries

Homemade cheesecake with blueberries – a simple recipe for a large family cheesecake. Everything, as usual – delicious dough, delicate cheese mass, but blueberries – blueberries give cheesecake a special taste and aroma. Enough words, let’s cook.

Homemade cheesecake with blueberries – ingredients

  • For the dough:
  • Flour – 350 g.
  • Sugar – 100 g.
  • Oil – 200
  • Sour cream – 1 tbsp.
  • Yolks are from two eggs.
  • Baking powder – 1 tsp.
  • For the cheese mass:
  • Cheese – 1 kg (ground 2-3 times).
  • Eggs – 5 pieces.
  • Vanilla sugar – 20 g.
  • Sugar – 200 g.
  • Cream – 200 ml.
  • Flour – 1 tbsp.
  • Starch – 1 tbsp.
  • Blueberries – 600 g.

Homemade cottage cheese with blueberries – recipe

Dough

All the ingredients for the dough must be cold.

Mix flour with baking powder and sugar, add chopped butter, chop with a knife until small crumbs are formed. Add egg yolks and sour cream to the butter crumbs, quickly knead the dough. We wrap the dough in cling film, send it to the refrigerator for at least 1 hour.

We grease the form (20×30) with oil and cover it with parchment. Take the dough out of the refrigerator, divide the dough into two parts (2/3 and 1/3). The smaller part is sent back to the refrigerator, the larger part is rolled out and placed in a mold.

Bake at 200 degrees for 15 minutes.

Curd mass

Place all ingredients (except blueberries) in a mixer bowl and beat until smooth. It is not necessary to whip for a long time, so as not to oversaturate the curd mass with air (air-saturated curd will rise a lot, and then fall).

Spread the cheese mass on the toasted cake, level it. Place 2/3 of the prepared, sorted blueberries on top.

Bake at a temperature of 160 degrees for about 20 minutes.

Open the oven, take out the cheesecake and sprinkle the rest of the berries. We make rolls from the remaining dough and place them on the cheesecake in the form of a lattice.

We put the cheesecake back in the oven, bake at a temperature of 170 degrees for 35-40 minutes.

Leave to cool in the oven with the door ajar. After complete cooling, put the cheesecake in the refrigerator for 7-8 hours.

Before serving, sprinkle with powdered sugar.

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