My Best Cheesecake Recipe
I know that everyone says their cheesecake recipe is the best. I don’t know about yours, but this one is my favorite. Light and fluffy, but rich in flavour. Serve this lovely cheesecake with a spoonful of blueberry sauce on top and enjoy. You’re gonna feel like its your birthday!
Prep Time 40 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 30 minutes mins
For the base
- 250 g Digestive cookies 8.82 oz
- 125 g softened butter 4.41 oz
Middle layer
- 750 g cream cheese 26.46 oz
- 150 g creme fraiche 5.29 oz
- 3 eggs
- 175 g sugar 6.17 oz
- 1 tbsp cornstarch
- 1 tbsp vanilla extract
- 2 tbsp lemon juice
Top layer
- 250 g creme fraiche 8.82 oz
- 50 ml whipping cream 0.21 cup
- 1 tbsp powdered sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract
For the sauce
- 500 g fresh or frozen blueberries 17.64 oz
- 200 ml water 0.85 cup
- 5 tbsp sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch
Middle layer
Mix all the ingredients except eggs. When everything is well combined and creamy, add one egg at a time, mixing continuously. When you're done, spread the mixture over the cookie base and bake on 160°C or 320 F for about 45 to 50 minutes. Turn the oven off. Open the oven door and leave the cake inside to cool down gradually.
Once it's cooled down, you can spread the top layer.
Top layer
Prepare the top layer by mixing all the ingredients until well combined. Go easy on the whipping cream because the mixture shouldn't be to fluid. Add it gradually.
Refrigerate it for at least a couple of hours. Overnight would be best.
Blueberry sauce
Prepare blueberry sauce by cooking all the ingredients except cornstarch. Cook until blueberries start to break down, 15-20 minutes. In the end, mix cornstarch with a little bit of water and add it to the blueberry sauce. It will help thickening it.
Serve chilled cheesecake with a spoonful of blueberry sauce on top and enjoy.