Créé avec l’IA
Spiced Blueberry Cheesecake
120 min 993 kcal par portion Moyen
Ingrédients
4 Portions
- digestive biscuits200 g
- unsalted butter, melted100 g
- fresh blueberries200 g
- lemon juice1 tablespoon
- cayenne pepper1 teaspoon
- cream cheese500 g
- granulated sugar150 g
- large eggs2 items
- vanilla extract1 teaspoon
Instructions
- 1
Begin by preheating your oven to 175°C (350°F).
- 2
Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin. Mix the biscuit crumbs with the melted butter until well combined.
- 3
Press the biscuit mixture into the bottom of a 9-inch springform pan to form a firm, even base. Chill in the refrigerator for at least 20 minutes to set.
- 4
In a saucepan, combine the blueberries, lemon juice, and cayenne pepper. Cook over medium heat until the blueberries start to break down and release their juices, about 5-7 minutes. Set aside to cool.
- 5
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- 6
Pour half of the cream cheese mixture over the chilled biscuit base. Spoon half of the cooled blueberry mixture over the top and use a knife to swirl it into the cream cheese layer. Repeat with the remaining cream cheese and blueberry mixtures.
- 7
Bake in the preheated oven for 45-55 minutes, or until the cheesecake is set but still slightly wobbly in the center.
- 8
