Blueberry Cheesecake
recipe

A deliciously creamy blueberry cheesecake, perfect for dessert or coffee gatherings.
Preparation Time: 30 minutes + 4 hours chilling
Serving Size: 8-10 servings

Ingredients:

- 200 g digestive biscuits
- 100 g butter
- 400 g cream cheese
- 200 g sugar
- 2 dl heavy cream
- 3 eggs
- 1 tsp vanilla sugar
- 200 g blueberries (fresh or frozen)
- 2 tbsp potato starch

Instructions:

1. Crush the digestive biscuits into fine crumbs and mix them with the melted butter. Press the mixture firmly into the bottom of a springform pan.
2. In a bowl, beat the cream cheese and sugar until smooth. Add the heavy cream and whip until fluffy.
3. Add the eggs one at a time, followed by the vanilla sugar and potato starch. Mix well.
4. Gently fold in the blueberries into the batter.
5. Pour the filling over the biscuit base and smooth the top.
6. Bake in a preheated oven at 175°C (350°F) for about 50-60 minutes, until the cake is set.
7. Allow the cake to cool at room temperature, then refrigerate for at least four hours or overnight.
8. Serve the cake topped with fresh blueberries if desired.
Nutritional Information (per serving, approximately 100 g):
Calories: 310
Protein: 6 g
Carbohydrates: 30 g
Fat: 20 g
Sugar: 15 g

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