Yogurt Cheesecake with Blueberries
for one round springform cake tin, 20–22 cm diameter
Ingredients
For the base:
200 g biscuits (such as Digestive biscuits)
80 g melted butter
For the cream:
300 g fresh blueberries
350 g cream cheese (such as Philadelphia)
300 g organic plain yogurt
3 eggs
160 g caster sugar
45 g corn starch
minTime
Preparation
Step 1: Prepare the base
Break the biscuits into pieces and blend them in a food processor until finely ground.
Add the melted butter and mix until the mixture becomes sandy.
Pour it into a springform cake tin lined with baking paper and press it down firmly with the back of a spoon, also slightly up the sides.
Place the base in the fridge.
Step 2: Wash the blueberries
Wash the blueberries and dry them well.
Step 3: Prepare the cream
Place the cream cheese and the yogurt in a bowl.
Mix with an electric whisk until smooth and creamy.
Add the eggs, sugar and corn starch and continue mixing.
Fold in 250 g of the blueberries.
Step 4: Bake
Pour the cream over the biscuit base.
Scatter the remaining blueberries over the top.
Bake the cheesecake in a preheated oven at 180°C for about 50 minutes.
After 35 minutes, cover the surface with baking paper so that it does not become too dark.
Step 5: Cool and serve
Leave the cheesecake to cool completely, first at room temperature and then in the fridge for a few hours.
Slice and serve only when it is fully chilled. It tastes even better the next day.
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