Easy German Blueberry Cheesecake

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This baked German blueberry cheesecake will melt in your mouth! It’s soooo yummy, creamy and not too sweet. It looks beautiful too! The cake base is loaded with fresh blueberries and cheesecake filling that’s flavored with vanilla. Such a great anytime treat!

It’s that time of the year again where my mum in law, Beate is constantly baking fruit cakes one after the other. Like seriously Beate always has a cake in the house for afternoon coffee, so German!!

Hence it’s always fun for me to get recipes from her and try them home with my 3-year old daughter, who by the way had so much fun making this cheesy blueberry cake. All what I had to do was give her instructions. So go ahead and make this easy to follow delicious treat that will be in the oven just 15 minutes with your kids.

Here is what you’ll need to make German blueberry cheesecake (Blaubeerkäsekuchen)

For the crust

  • 250 g (2 cups + 1 tablespoon/ 8.8 oz) plain flour (all purpose flour)
  • 75 g (¼ cup+ 2 tablespoons/ 2.6 oz) sugar
  • 1 medium egg
  • 125 g (about ½ cup/ 4.4 oz) butter, soft
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla sugar/ ¼ teaspoon vanilla extract (just use a 1/2btablespoon more sugar if you’re using vanilla extract)

For the filling

  • 500 g (1.1 lbs) fresh blueberries
  • 100 ml (about 1/3 + 1 tablespoon/ 3.4 fl oz) whipping cream, room temperature
  • 200 g (7 ½ oz) cream cheese, room temperature
  • 2 medium eggs, room temperature
  • 2 tablespoons cornstarch (cornflour)
  • 75 g (2.6 oz/ ¼ cup+ 2 tablespoons) sugar
  • 1 tablespoon vanilla sugar

How to make German blueberry cheesecake

Start off by lining the cake tin with a parchment paper at the bottom and grease the sides with butter.

In a bowl combine an egg, sugar, butter, flour and baking powder. Using your hands mix all the ingredients together to form a firm dough.

Crumble the dough in a 26 cm (10 inch) spring-form (or cake tin with removable base) lined with a parchment paper at the bottom and greased on the side. Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well and set aside.

Fill a bowl or jar with water, soak in the blueberries and drain with a colander. Then Preheat the oven to 180 ° C (356 °F), with both top and bottom heat.

In the same bowl that you’ve used to make the cake base (without bothering to clean it), combine sugar, cornstarch, whipping cream, cream cheese, vanilla sugar/ extract and eggs. Whisk to a smooth cream.

Scatter the blueberries over the cake base and pour creamy filling evenly over the top.

Bake for 1 hour.

Remove from the oven, let cool for about an 1 hour and enjoy!

More fruit cake recipes you may like

Easy German Blueberry Cheesecake

This baked German blueberry cheesecake will melt in your mouth! It's soooo yummy, creamy and not too sweet. It looks beautiful too! The cake base is loaded with fresh blueberries and cheesecake filling that’s flavored with vanilla. Such a great anytime treat!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: afternoon tea, Baking, Breakfast, Brunch, Dessert
Cuisine: European, German
Keyword: baked berry cheesecake, Blaubeerkuchen, blueberry cake, fruit cheesecake, Summer treats
Servings: 12 Servings
Author: Ester from esterkocht.com

Equipment

  • 26 cm(10 inch) spring-form (or cake tin with removable base)
  • Bowl
  • Jar
  • Parchment paper
  • Whisk

Ingredients

For the cake base

  • 250 g (2 cups + 1 tablespoon/ 8.8 oz) plain flour (all purpose flour)
  • 75 g (¼ cup+ 2 tablespoons/ 2.6 oz) sugar
  • 1 medium egg
  • 125 g (about ½ cup/ 4.4 oz) butter soft
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla sugar ¼ teaspoon vanilla extract

For the filling

  • 500 g (1.1 lbs) blueberries
  • 100 ml (about ⅓ + 1 tablespoon/ 3.4 fl oz) whipping cream room temperature
  • 200 g (7 ½ oz) cream cheese room temperature
  • 2 medium eggs room temperature
  • 2 tablespoons cornstarch (cornflour)
  • 75 g (¼ cup+ 2 tablespoons / 2.6 oz) sugar
  • 1 tablespoon vanilla sugar

Instructions

  • Start off by lining the cake tin with a parchment paper at the bottom and grease the sides with butter. In a bowl combine an egg, sugar, butter, flour and baking powder. Using your hands mix all the ingredients together to form a firm dough. Crumble the dough in a 26 cm (10 inch) spring-form (or cake tin with removable base) lined with a parchment paper at the bottom and greased on the side. Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well and set aside. Fill a bowl or jar with water, soak in the blueberries and drain with a colander. Then preheat the oven to 180 ° C (356 °F), with both top and bottom heat.
  • In the same bowl that you’ve used to make the cake base (without bothering to clean it), combine sugar, cornstarch, whipping cream, cream cheese, vanilla sugar/ extract and eggs. Whisk to a smooth cream. Scatter the blueberries over the cake base and pour creamy filling evenly over the top. Bake for 1 hour. Remove from the oven, let cool for about an 1 hour and enjoy!

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

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2 Comments

  1. Looks terrific, but I can’t afford to print it! A book!

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