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!
Servings: 12 Servings
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
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!