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This cheesecake is different because of the texture of its dough and biscuit. It is a very classic cheese recipe where its filling is so simple that it only has cream cheese and blueberries.
The dough is made up of flour, oats and butter, but it will surprise you with its mixture of aromas between lemon and cinnamon. You will like its crunchy texture that will remain at the base of the cake and as a crumble on top.
It is a classic and vintage cake, with a supplement of blueberries, a fruit very rich in antioxidants and vitamins. You can watch our demonstration video so you don't miss any of its steps.
Cheesecake with Blueberries
This cheesecake is a classic recipe without many ingredients in its filling, just cheese and blueberries. It is formed with a crunchy layer of dough and biscuit that will transform the flavor of this classic dessert.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 250
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Pie dough
- 110 g soft butter
- 150 sugar
- The zest of a lemon or a few drops of lemon essence
- 40 g of rolled oats
- 100 wheat flour
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon powder
- 1 pinch of salt
Pie filling
- 450 g of cream cheese type Philadelphia
- 75 g of sugar
- 100 g of blueberries
Preparation
We put in our Thermomix glass all the dry ingredients the 100 g of wheat flour, the 40 g of oat flakes, the teaspoon of baking powder, the teaspoon of ground cinnamon, the pinch of salt, the zest of a lemon and the 150 g of sugar. We mix it all up during 10 seconds at speed 3.
Add the 130 g of butter and program again for 45 seconds at speed 3,5. There should be an almost compact dough with a sandy appearance, which we will knead with our hands when we place it in the pan.
We prepare a round pan of about 18 cm in diameter that can be easily removed from the mold. If not, we will place a piece of parchment paper in the bottom to be able to easily remove the cake when it is baked. We take part of the dough and we will pour it into the base of the pan. With our hands we press so that it is well extended and flat. We set aside.
In our clean glass we will prepare the filling cream. We will add the 450 g of cream cheese, the 75 g of sugar and the lemon zest or the drops of vanilla extract. We mix during 15 seconds at speed 3,5.
We return the cream into the pan and spread the dough well until its surface is smooth. We toss the blueberries on top and dip them a little into the dough. We toss scattered pieces of the dough on top. We will take them by hand and compact them into small pieces.
We put it in the oven at 180 ° on the medium-low tray and with heat up and down. We bake it for about 25 minutes, until we see that its surface has browned. We remove from the oven and let it cool. We can put it in the refrigerator so that it curdles much better and is taken fresh.
