Blueberry Cheesecake: The Cake That Transforms Your Summer!

A Sensory Journey: Freshness in a Single Bite!

Food lovers, get ready to fall in love with a dessert that is pure poetry for the palate: the blueberry cheesecake! Forget heavy and complicated cakes, here we are talking about a masterpiece of freshness, creaminess, and simplicity. Imagine the crunchy base of biscuits and butter that melts in your mouth, followed by a velvety and enveloping filling, and finally, a shiny and flavorful berry topping that adds that tangy touch perfectly balancing the sweetness. This is the perfect dessert for summer evenings here in Piacenza, perhaps to be enjoyed in the garden with friends or simply to pamper yourself after a long day. It’s a dessert that smells like home but has the elegance of a pastry shop dessert. The blueberry cheesecake is proof that you can be indulgent and light at the same time. The combination of textures, from the crunch of the base to the softness of the cream, to the sweetness of the topping, creates a taste experience that will make you dream!

The Magic of the Creamy Filling and Blueberry Topping

The true beating heart of this blueberry cheesecake is undoubtedly the contrast between the filling and the sauce. The filling, a concentrate of creaminess, is obtained by simply mixing the cream cheese with the semi-whipped cream. Adding the gelatin sheets is the secret to achieving a perfect consistency that stays firm but at the same time melts gently on the palate. But the masterstroke is the topping: a homemade berry sauce. The blueberries, with their acidity and vibrant color, are cooked in a pan with a bit of sugar to create a thick and shiny sauce, a real jewel that completes the dessert with an explosion of flavor.

Below are more cheesecakes:

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6 People
Cooking methods: No-bake
Cuisine: American
Seasonality: Spring, Summer, and Autumn

1,177.58 Kcal

calories per serving

Info Close

Energy 1,177.58 (Kcal)
Carbohydrates 95.00 (g) of which sugars 49.19 (g)
Proteins 14.40 (g)
Fat 84.44 (g) of which saturated 18.07 (g)of which unsaturated 9.96 (g)
Fibers 3.84 (g)
Sodium 551.69 (mg)

Indicative values for a portion of 364 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

14 oz digestive biscuits
7 oz butter
1 tbsp honey
18 oz cream cheese (your choice)
1.75 cups heavy cream
1 cup powdered sugar
2 sheets gelatin sheets
2 tbsps blueberries (sauce)
18 oz blueberries
3 tbsps sugar
1/2 lemon (juice)

Tools

Mixer Kenwood Chopper CHP61.100WH, 500W Power, 0.5L Bowl, 2 Speeds, Four-blade System, Non-slip Ring for Stability, Dishwasher Safe, White/Silver
Electric Whisks Moulinex HM450 PrepMix, 450 W Power, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Kneading Hooks, Comfortable Use, White and Gray

Blueberry Cheesecake Steps

Prepare the topping: In a saucepan, place the blueberries, sugar, and lemon juice (if using). Cook over low heat for about 10-15 minutes, until the blueberries have softened and released their juice, creating a thick sauce. Strain the sauce through a sieve, to remove any seeds, and place it in a container. Let it cool completely.
Prepare the base: Blend the biscuits in a mixer until you obtain a coarse flour. Melt the butter and mix it with the blended biscuits and honey. Spread the mixture on the bottom of a 20-22 cm springform pan lined with parchment paper, pressing down well with the back of a spoon. Refrigerate for 30 minutes.
Prepare the filling: Soak the gelatin in cold water for 10 minutes. In a bowl, mix the cream cheese with the powdered sugar. In another bowl, whip the cream to stiff peaks. Squeeze the gelatin and dissolve it in 2-3 tablespoons of warm cream, then add it to the cheese mixture. Finally, gently fold in the whipped cream, mixing from bottom to top. Add 2 generous tablespoons of cold blueberry sauce, to add color and flavor
Assemble the cheesecake: Pour the filling over the biscuit base and level the surface with a spatula. Refrigerate for at least 4 hours, or until completely firm. Pour the cold topping over the cheesecake just before serving. Decorate with some fresh blueberries and enjoy this masterpiece!