For this cheesecake I used a springform of 18 cm. That made the cheesecake relatively high (on the photos we divided them across two different tins, so this one is much lower) and the baking time had to be increased by about 10 minutes. If you use a 20 cm tin 30 minutes should be enough.
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Backyard Dessert: Blueberry Cheesecake
- Total Time: 50 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A rich, creamy cheesecake with a buttery cookie crust, topped with sweet mascarpone and blueberries. Perfect for summer barbecues!
Ingredients
- 8 oz (227 g) biscuits of your choice
- 3 oz (85 g) butter
- 21 oz (600 g) monchou (philadelphia or another creamcheese is also possible ofcourse)
- 6 oz (170 g) sugar
- zest of 1 lemon
- 2 eggs
- 7 oz (200 g) blueberries
- 3 oz (85 g) mascarpone
- 3 oz (100 ml) double cream
- 1 oz (20 g) icing sugar
- Some extra blue berries for on top
Instructions
- Preheat the oven to 302°F (150°C).
- Line the bottom of your cake tin with baking paper. Grind the cookies in a machine or smash them into small pieces using a rolling pin.
- Put the crumbs in a bowl and melt the butter on a low heat. Add the butter to the crumbs and mix well. Put the mixture into the cake tin and press it down with the back of a spoon to compact it. Refrigerate while preparing the rest of the recipe.
- Put the monchou in a large bowl with the sugar and whisk until smooth. Add the eggs one by one, mixing until smooth and well combined after each addition.
- Stir in the blueberries with a wooden spoon and pour everything into your baking tin. Bake in the preheated oven for about 30 minutes, or until the top is firm but still slightly wobbly. Remove from the oven and let cool completely to room temperature. Refrigerate for at least 2-3 hours.
- For the topping:
- Mix the mascarpone and icing sugar together until smooth. Whisk the cream in another bowl to soft peaks and fold it into the mascarpone mixture.
- Divide the topping over the cheesecake and refrigerate for a few hours.
- For serving:
- Add some blueberries on top.
Notes
- For a tangier cheesecake, add an extra teaspoon of lemon zest.
- To prevent cracks, ensure the cheesecake is fully cooled to room temperature before refrigerating.
- If you don’t have mascarpone, you can substitute with a high-quality ricotta cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 80
Frequently Asked Questions
Can I make this blueberry cheesecake without a springform pan?
A springform pan makes removing the cheesecake much easier, but you can use a deep pie dish or square baking pan lined with parchment. Just plan to scoop and serve rather than unmolding it whole.
Should I use fresh or frozen blueberries for the topping?
Both work. Fresh blueberries give a cleaner, firmer result, while frozen berries release more juice as they thaw, creating a more saucy topping. If using frozen, thaw and drain them first to control the moisture.
How do I prevent cracks from forming on the cheesecake surface?
Avoid overmixing the batter, which incorporates too much air, and don’t open the oven door during baking. Letting the cheesecake cool gradually in the turned-off oven with the door cracked also helps prevent the surface from cracking.
He Sheila,
Well you can basically any cookie you like, I live in the Netherlands so I am thinking that the one I used will not be available in Philadelphia.. ;) I used something called bastogne cookies… But honestly you can use regular biscuits or if you like oreo cookies you can use those or anything that crumbles really. For me a biscuit and a cookie are the same thing so that’s why I used both names. Hope that clarifies it!
SImone
This looks delicious! In the ingredients section is states Biscuits, but the directions states cookies – can you clarify specifically is to be used and maybe a brand. I live in Philadelphia, PA. US. Want to try this Memorial Day weekend!
Wish the ingredients were listed in U.S. measures.
The recipe has been updated with ounces. Happy baking, Doris!
Oh my, this does look yum-my! :)