Blueberry cheesecake
2021. April 6.
Picture some refreshing blueberry sweetness that's creamy and not too sweet, yet still brings a great dessert experience. Well, here's a recipe for it!
This blueberry cheesecake is fruity and rich in creaminess at the same time. We used high-fibre oat flour for the dough and added almonds for a crunchier texture. Sounds good, right?
If you ask us, it's the perfect dessert for those weekend afternoons when you fancy a treat, but thanks to the flashy layers, it's not a bad idea for a birthday cake either.
Feel free to make it a day before serving, but it's just as fine if it sits in the fridge for 3-4 hours.
The recipe is for a 12-slice cake. If you are making it in a smaller cake tin, make sure to reduce the amount of ingredients proportionally.
Ingredients (for a 28 cm cake tin):
Dough:
- 50g Hester's Life Ground Date
- 100g Hester's Life Oat Flour
- 100g almonds
- 90g butter
- 1 pinch of salt
Cream cheese layer:
- 130g Hester's Life Ground Date
- 800g light cream cheese
- 4 eggs
- 150g frozen blueberries
- 2 teaspoons pectin
- The juice of 1 lemon
- 1 pinch of salt
Method
- Preheat the oven to 180°C and line a 28 cm cake tin with baking paper.
- Crush the ingredients for the base, except the butter, in a shredder.
- When you have a nice crumbly consistency, add the butter. Press the resulting dough into the bottom of the cake tin and place in the oven for 8-10 minutes.
- For the cream, mix the cream cheese, date powder, eggs, lemon juice and salt thoroughly.
- Slightly steam the frozen blueberries and blend them with the pectin in a blender until pureed.
- Mix 1/3 of the cream with the frozen blueberries.
- Pour the blueberry mixture on the pre-baked cake base and spread the other part of the cream - the white one - on top.
- Place the whole cake in the oven at 180°C for 30 minutes, then lower the heat to 150°C and bake for a further 20 minutes.
- When it is done, let it cool completely and slice it.