Cheesecake with blueberries in the oven
0
515
Kitchen
European
Calorie content
165.3 kcal
Portions
6 port.
Cooking time
300 minutes
Proteins *
8.8 g
Fats *
12.5 g
Carbohydrates*
20.9 g
Everyone is used to the fact that the berry filling in the cheesecake is poured on top or interferes with the curd or cheese mass, but we will do otherwise. Whole blueberries in starch will sit right on the base and fill with cheese filling. Don't worry, the berries won't flow when baking.
Ingredients
Cooking process
Start by making the dough. To do this, beat the butter and sugar until creamy. Beat in an egg and continue beating. Mix the flour and baking powder and sift them into a bowl where you beat the dough. Mix thoroughly. As a result, you should have a soft and not very tough dough, which must be put in a bag or covered with cling film and refrigerated. Refrigerate the dough for about 40-45 minutes.
Pour the cream cheese filling on top. Place the baking dish with the future cheesecake in an oven preheated to 160 ° C. Place a heat-resistant container of boiling water at the bottom of the oven. Bake the cheesecake for about one hour. Remove from oven and test for doneness. If you knock on the baking dish, the center of the finished cheesecake should shake slightly. Chill the cheesecake to room temperature, then refrigerate for another 5 hours.
Spicy appetite!