The Blueberry Cheesecake was a cake that I discovered when I lived in Canada, and seems to be very popular there! I chose to do a blueberry cheesecake as it reminded me of spending my springs collecting berries from the fields with the children. Easy yet divine recipe, hope you enjoy!

Serves 8

Ingredients:

For the crust:

• 200g of (Speculoos)
• 120g of melted butter

For the filling:

• 600g of cottage cheese
• 350g of blueberries (fresh or frozen)
• 130g of caster sugar
• 3 eggs
• 1 tablespoon of  flour or corn starch
• 1 teaspoon of vanilla sugar
• 150ml of whipped cream

Procedure:

For the crust:

1. In a bowl break up the speculoos and place them in a food processor.
2. Blitz until fine crumbs.
3. Add the melted butter. 
4. Mix until wet and sand.
5. Preheat your oven to 180C.
6. Grease a springform pan (it’s important to use this one when you remove your cheesecake), pour the crust and press with your hands until to have a flat surface everywhere. 
7. Bake for 7 minutes and allow to cool.

For the filling:

1. In a large bowl whisk the cottage cheese with 80g of sugar, the flour, and the vanilla.
2. The cream becomes homogeneous. 
3. Add the eggs one by one and whisk.
4. In another bowl whisk the whipped cream and add the rest of the sugar.
5. Now mix the two creams together with a spatula and add 200g of blueberries.
6. Pour the cream into the springform pan.
7. Preheat your oven to 180C and bake for 60 minutes.
8. When you see the cheesecake gold on the top remove from the oven and allow to cool for 30 minutes.
9. Put the cheesecake in the fridge for 6 hours.
10. I suggest you to prepare this cake a day before.
11. The following morning sprinkle with icing sugar and add the rest of your blueberries on the top of the cheesecake.

Bonne dégustation!