Blueberry Sour Cream Cheesecake

I know, I know, blueberry season is on for many days by now. But here, on the east of Slovakia, everything becomes ripe later and when I finally manage to get it, make something from it and post it on the blog, it is almost non-topical. But I am sure that you can still find blueberries in a market or in woods, so it won´t be a problem to make this Blueberry Sour Cream Cheesecake. This cheesecake doesn´t require any whipping cream, just cream cheese and sour cream and it is a great dessert when you have lots of sour cream or when you need to use it somewhere. Sour cream makes this cheesecake really light and only a slightly sour, which is lovely refreshment in this tropical weather. Not to mention a great deal of blueberries, which make the cheesecake not only looks great, but also tastes as blueberry as possible. Moreover, sour cream icing is a great touch. You will definitely like this cheesecake thanks to its simplicity, freshness, summer taste and a great deal of blueberries.

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Blueberry Sour Cream Cheesecake

Prep Time

30 mins

Cook Time

53 mins

Total Time

1 hrs 23 mins

 

Baked cheesecake made with fresh blueberries, sour cream and cream cheese

Ingredients

• Crust:
• Crust:
• 140 g crushed biscuits/crackers
• 70 g melted butter
• Cheesecake:
• 400 g cream cheese
• 150 g icing sugar
• 5 tbsp all purpose flour
• A pinch of salt
• 5 eggs
• 1 tsp vanilla extract
• 150 g sour cream
• 500 g fresh blueberries
• 4 tbsp icing sugar
• Icing:
• 90 g icing sugar
• 200 g sour cream

Instructions

1. Crust:
2. Add melted butter into crushed biscuits. Add the mixture to the bottom of a baking pan which is covered with baking paper. Spread and press down the biscuit mixture over the bottom of pan using a spoon.
3. Cheesecake:
4. Beat cream cheese with icing sugar until fluffy.
5. Add flour and salt, beat again.
6. Add eggs, one by one, beat again.
7. Add vanilla extract and sour cream, beat again.
8. Smash blueberries in a blender until you get puree. Incorporate icing sugar. Incorporate blueberry mixture into cream cheese mixture.
9. Stir well so there won´t be any white batter left.
10. Pour batter over crust and put cheesecake in an oven.
11. Bake on 170 degrees for 45 minutes, until the center is still a bit shaky. Together with the cheesecake, put in the oven a baking pan with water for preventing the cracking in the cheesecake.
12. Icing:
13. Meanwhile, mix sour cream with icing sugar. When the cheesecake is baked, take it out from the oven and pour this sour cream icing over the cheesecake. Put the cheesecake back in the oven and bake it for another 8 minutes.
14. After it is baked, let it cool for about an hour in the oven, then take it out from the oven and let it cool completely.
15. It can be topped with fresh blueberries.

Recipe Notes

• Baking pan - 23 cm
• Recipe adapted from Love and Olive Oil

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