Cheesecake with blueberries, vanilla and lime, on a crisp biscuit base with white chocolate.
A gorgeous blueberry cheesecake – just look at that colour, spring lilac all the way through.
This blueberry cheesecake is very easy to make and holds a full 500 g of blueberries. The blueberry purée for the cream cheese filling and the syrup for the jelly both come from the same batch – quick and simple.
The cheesecake is flavoured with vanilla and fresh lime juice. If you love lime, you can happily stir the finely grated zest of a lime into the filling as well – it tastes wonderful. But that comes down to personal taste.
Blueberry cheesecake looks beautiful all year round – at New Year and in high summer alike, and not least on the Easter table as this year’s Easter cheesecake.
If you prefer a proper Easter-yellow cake, or a true Easter cheesecake, try one of my two Easter cheesecakes.
Easter cheesecake – Lemon cheesecake with marzipan and chocolate – click here.
Easter cheesecake with lemon and white chocolate, and plenty of Easter eggs – click here.
Blueberry cheesecake
Recipe for a luscious blueberry cheesecake with a crisp white chocolate biscuit base, a cream cheese filling with blueberries, vanilla and lime, and a blueberry jelly on top.
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Ingredients
Biscuit base
- 225 g digestive biscuits
- 70 g hazelnuts or almonds (optional)
- 75 g white chocolate, roughly chopped
- 100 g butter
Blueberry purée and syrup*
- 500 g frozen blueberries (or fresh)
- 180 g caster sugar
- 1 vanilla pod, seeds scraped out
Blueberry cream cheese filling
- 200 g full-fat cream cheese – not light
- 250 ml whipping cream (38% fat)
- 100 g Greek yogurt
- 250 ml blueberry purée*
- 1 lime, about 3 tbsp juice
- 75 g icing sugar
- 5 1/2 leaves gelatine
Blueberry jelly
- 250 ml blueberry syrup*
- 4 1/2 leaves gelatine
- Juice of 1/2 lime (optional)
To decorate the blueberry cheesecake
- Fresh blueberries
- Ivory-coloured chocolate balls
- Edible pansies in purple/white
- Gold leaf flakes
You will also need
- Cake ring or springform tin, about 18-20 cm
- Acetate cake collar
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Method
Biscuit base
- Melt the butter in a saucepan and take it off the heat.
- Blitz the biscuits and hazelnuts to fine crumbs, and stir them together with the melted butter and the chocolate.
- Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring. If using a cake ring, stand it on a chopping board with a sheet of baking parchment underneath, and line the inside of the ring with acetate.
- Tip the biscuit mixture in and press it down firmly so the whole base is covered. Chill and let it rest while you make the other elements.
Blueberry purée and syrup
- Put all the ingredients in a saucepan – blueberries, sugar, vanilla seeds and the empty vanilla pod.
- Bring the mixture to the boil, then simmer gently for about 8 minutes, or until the blueberries are soft.
- Strain off the blueberry syrup/juice – you should have about 250 ml.Chill it until you are ready to make the jelly for the top.
- Remove the vanilla pod, tip the berries into a mini chopper or similar and blend to a smooth purée. You should have about 250 ml.
- Pour 50 ml back into the saucepan (this is what the gelatine will be melted in), and leave the remaining 200 ml to cool (this will be folded into the cream cheese filling).
Blueberry cream cheese filling
- Soak the gelatine in a large bowl of cold water for about 15 minutes.
- Whip the cream to soft peaks – take care not to overwhip it.
- Stir the cream cheese and Greek yogurt together, then add the icing sugar.If needed, beat it with an electric whisk until no lumps remain.
- Stir 200 ml of the cooled blueberry purée into the cream cheese mixture together with the freshly squeezed lime juice.
- Squeeze the excess water from the gelatine and stir the leaves into the hot blueberry purée in the saucepan (warm it through gently first) – one at a time.
- Fold a couple of large spoonfuls of the cream cheese mixture into the saucepan with the melted gelatine, and stir until it is free of lumps and the mixture has cooled. Test with your little finger that it is cool enough to fold into the filling; if not, add another spoonful.*Cooling the gelatine down this way ensures it doesn’t form lumps when it is folded into the rest of the filling.
- Fold the gelatine mixture into the cream cheese filling and stir well.
- Finally, fold the whipped cream into the filling. Do this gently so you keep as much air in the filling as possible.
- Pour the filling over the biscuit base and spread it out with the back of a spoon. Tap the tin gently on the worktop to knock any air bubbles out of the filling and fill the tin right to the edges.If the surface is uneven, dip a spoon in boiling water and smooth it out with the back of the hot spoon.
- Return the cake to the fridge and let it set for at least 3 hours before topping it with the blueberry jelly.
Blueberry jelly
- Soak the gelatine in a large bowl of cold water for about 15 minutes.
- Pour the 250 ml of blueberry syrup into a small saucepan and warm it up. It doesn’t need to boil, just be hot enough to melt the gelatine.
- Squeeze the excess water from the gelatine and stir it into the warm syrup. Take the pan off the heat and let the syrup cool until it feels lukewarm to your little finger, or about 30°C.Add the juice of 1/2 lime if you would like a touch of acidity in the syrup.
- Pour the blueberry syrup over the cake – ideally over the back of a spoon so the stream doesn’t hit the cake directly.
- Return the cake to the fridge and leave it until the jelly has set – a couple of hours, or preferably overnight.
Blueberry cheesecake with vanilla, lime and white chocolate
- Carefully release the cake from the ring and the acetate collar.
- Decorate the cake with the decorations of your choice.I decorated mine with fresh pansies, chocolate balls, halved and whole blueberries and a little gold leaf.Try topping the cake with a little finely grated lime zest too – it tastes superb.
Nutrition
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Den ser så lækkert ud. Du skriver at den kan fryses. Er det, – fryses med det hele, altså bund, ostecreme og gele på toppen.
Hej Kirsten
Det kan du sagtens ja:) Geléen kan godt få lidt ru overflade efter frys – men det kan du evt pynte dig fra:)
Warm wishes, Dianna
Hej,
Jeg er ikke så glad for hvid chokolade, men din opskrift får gode anmeldelser, så ville høre hvad din anbefaling er ift hvad jeg kan bytte det ud med☺️ flere nødder? Kiks? Håber du kan hjælpe. Kh
Hej Mathilde
Du kan sagtens undlade den hvide chokolade – og du behøver ikke tilsætte noget andet i stedet for:)
Warm wishes, Dianna
Den bedste cheesecake opskrift. Smager helt vidunderligt, og har en lækker konsistens. Jeg har lavet flere af Gourministeriets cheesecakes, og opskrifterne sidder altid lige i skabet.
Hej Sanne
Det gør mig bare så glad at høre – tusind tak for din dejlige besked 🙂
Warm wishes, Dianna
Hej,
Jeg står til at skulle lave kagen til i weekenden, men jeg har altid problemer med hvor jeg skal finde de spiselige blomster uden at de koster en bondegård. Man kan købe nogle over Nemlig.com, men der skal man købe for over 500,- før man får levering.
Jeg glæder mig til at skulke lave denne smukke kage i weekenden.
Jeg har dog kun en form på 24 diameter og vil høre om jeg så skal lave 1,5 portion?
Hej Jeannette
Ihhh hvor dejligt altså 🙂
Ja så vil jeg anbefale 1 1/2 portion, så får den en flot højde 🙂
Køb evt. kageplast der er en smule højere end formen, men hvis den skulle blive for høj 🙂
Warm wishes, Dianna
Er det bare mig der ikke kan se du putter lime i oste cremen?? Opdager det først efter den er sat på køl
Hej Mette
Du har helt ret, det er en fejl det ikke står det, – det er hermed rettet.
Første gang jeg lavede den, lavede jeg den uden lime, og skrev også opskriften uden lime – så en forglemmelse da jeg opdaterede opskriften efter at have lavet den på ny med lime.
Så det er ingen katastrofe at det ikke kom i, – den smager absolut ligeså fantastisk uden 🙂
Warm wishes, Dianna
kan man bruge hindbær i stedet for blåbær?
Hej Ditte
Ja det kan du sagtens gøre 🙂
Warm wishes, Dianna
Hvordan får du kagen af bagepapiret? Jeg får næsten altid knækket kagen når jeg prøver at få det af
Hej Helle
Det lyder som om at bunden måske ikke er mast nok? 🙂
Min kage står oftest på køl til dagen efter, og så er det lige til at fjerne bagepapiret, uden problemer.
Så prøv evt. at mase bunden lidt hårdere.
Alternativt kan kagen også laves direkte på serveringsfadet, så behøver du ikke bagepapir i bunden 🙂
Warm wishes, Dianna
Kan kagen holde sig frisk og lækker 3 dage i køleskabet før den skal bruges ? Den ser såå smuk ud
Hej Betina
Tusind tak 🙂
Hvis alle ingredienser er friske, og du lader kagen blive i formen, så tænker jeg bestemt det er fint med 3 dage 🙂
Warm wishes, Dianna
Så flot kage! Hvad er det for nogen guldflager du bruger og er de spiselige ?
Hej Freja
Tusind tak 🙂
Og det kan du tro de er. De hedder bare guld flager (eller sølv flager), jeg køber dem i Føtex eller lignende større supermarked 🙂
Warm wishes, Dianna
Hvor ser den lækker ud- tænker at lave den til en barnedåb på søndag hvor jeg skal medbringe kage
Hvordan får du bagepapiret af uden kagen går i stykker eller serverer fu den med bagepapir i bunden ?
Tak for alle dine lækre opskrifter
Hej Lotte
Ej hvor lyder det bare dejligt:)
Kagen er helt fast i bunden, – så det er nemt lige at fjerne det:)
Du kan også vælge at lave kagen direkte på serveringsfadet, og undlade bagepapiret:)
Warm wishes, Dianna
Tusind tak for svar- det prøver jeg.. god søndag
Den bedste cheesecake jeg nogensinde har lavet og smagt. Helt fantastisk.
Dog har jeg samme problem med alle cheesecakes jeg laver. Bunden bliver alt for hård. Kommer ofte på frys natten over. På dagen gelé på, derefter på køl i 4-5 timer, og ud på køkkenbordet i ca. 1/2 time inden servering. Men bunden er stenhård. Har prøvet at komme mindre smør i uden ændring. Har du et tip? Hvad gør jeg forkert?
Hej Susanne
Hvor er det bare dejligt at høre altså, tusind tusind tak 🙂
Hmmm nej det lyder mærkeligt, – det eneste jeg tænker er, at du simpelthen “stamper den” for hårdt, kan det være det problemet ligger+ 🙂
Rigtig dejlig dag 🙂
Warm wishes, Dianna
Det tror jeg faktisk at jeg gør. Den har fået en tur med bunden af et glas. Jeg vil lave en hvor jeg ikke stamper bunden.
Tak for svar
Hej Susanne
Ja prøv at stampe den lidt mindre. Den skal stampes, ellers smuldrer bunden, – og den skal også være grundigt, – men man skal ikke lægge alle kræfterne i 🙂
Warm wishes, Dianna
Hej,
Den smager fantastisk. Kan den fryses?
Hej Mette
Åhhh tak altså 🙂
Og den kan sagtens fryses 🙂
Warm wishes, Dianna