Delicious, airy and soft cheesecake made with only three ingredients, topped with blueberry topping, fresh blueberries and blackberries.
I heard someone opens and closes the fridge and freezer and then I heard “Mom, isn’t it about time to make some blueberry pie?” “What do you mean?” I replied. “You have a lot of blueberries in the freezer, what about using some”. Ha ha ha, I think someone who wants pie.I was planning to make Japanese cheesecake, but thought a simpler version would be quicker. For this cheese cake you only need white chocolate, cream cheese and eggs. This recipe is found everywhere online and super easy to make.
Cheesecake with blueberries
250 g white chocolate
250 g cream cheese
Blueberry topping – See the recipe further down in this post.
Powdered sugarPreheat the oven to 200 ºC.
Line the base of a 7″ round cake pan(fixed base) with parchment paper and grease the sides with butter, If you do not have one with a fixed base, wrap som aluminium foil on the outside to make sure it is water tight, set aside.
Separate the eggs and beat egg whites with an electric mixer until the egg whites reaches the stiff peak stage
Fill a saucepan with water to about half full. Bring the water to a full boil. Turn off the heat. Place white chocolate chips in a large mixing bowl and set it over the saucepan, make sure the bowl is bigger than the sauce pan and that the bowl does not touch the water. When the chocolate has melted
Add cream cheese and mix till smooth.
Add the egg yolks, mix to combine.
Add the beaten egg whites into the cream cheese mixture in 3 separate additions, each time fold with a spatula (I used a balloon whisk) until just blended.
Pour batter into the prepared pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
Place cake pan on a baking tray. Fill the baking tray with some hot water.
Place on lower rack in the pre heated oven and bake for 15 mins. Lower the temperature to 150 C and bake for another 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
Remove cake pan from the oven and leave the cake to cool before unmolding. Refrigerate for about 2 to 3 hours.
5 dl frozen berries (you can use fresh berries, but it was the frozen ones I had in abundance)
3 dl water
1-1.5 dl sugar (start with a little bit of sugar and adjust afterwards to your liking. It is easier to adjust up than down)
2 teaspoons corn starch
Combine all ingredients except the corn starch in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes and adjust the sweetness.
Let cool, then refrigerate, covered, until cold (or up to 3 days).
Pour on cooled blueberry on the cheesecake and decorate with fresh berries and mint leaves, dust with powdered sugar if you want.