Blueberry cheesecake

Blåbær cheesecake - Opskrift på blåbær cheesecake med vanilje, lime og hvid chokolade

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.

Course Dessert

Cuisine American, Danish

Nøgleord Blueberries, Cheesecake, Easter cake, Summer dessert

Total Time 6

Servings servings

Calories 680kcal

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

Instructions

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.

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