Blueberry Cheesecake Recipe

Blueberry Cheesecake


For the crust:

220 gr biscuits of your choice
100 gr butter

For the filling:

600 gr monchou (philadelphia or another creamcheese is also possible)
180 gr sugar
zest of 1 lemon
2 eggs
200 gr blueberries

For the topping

100 gr mascarpone
1 dl double cream
20 gr icing sugar
Some extra blueberries


Preheat the oven to 150 C

Line the bottom of your cake tin with baking paper. Ground the cookies in a machine or – using a rolling pin – smash them into small pieces. Put the crumbs in a bowl and melt the butter on a low heat. Add the butter to the crumbs and mix it well. Put into the cake tin and with the back of a spoon press it into the tin so it gets compact. Let it chill while you work on the rest of the recipe.

In a large bowl with whisk the monchou and the sugar until smooth. Add the eggs one at a time and mix well in between until smooth and well combined. Stir the blueberries with a wooden spoon and pour everything into your prepared crust.

Put into the preheated oven and leave to bake for about 30 minutes or until the top is firm but still a bit wobbly. Remove from the oven and leave to cool completely to room temperature. Chill t0 set for at least 2-3 hours afterwards.

For the toppings: Mix the mascarpone and the icing sugar together until smooth. Whisk the cream in another bowl to soft peaks and fold this through the mascarpone. Divide the mixture over the top of your cheesecake and leave to set for a few hours in the fridge.

For serving you can add some blueberries on top.