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
• 130g of white granulated sugar
• 3 eggs
• 1 tablespoon of white flour
• 1 teaspoon of vanilla sugar
• 150ml of whipped cream

Procedure:

For the crust:

1. In a bowl mix the tea biscuits and add the melted butter and mix again for a few seconds, you should have a wet texture.
2. Preheat your oven to 180C.
3. Grease a springform pan (it’s important to use this one when you remove your cheesecake), and the crust and press with your hands until to have a flat surface everywhere.Don’t forget the corner.
4. Bake for 7 minutes and allow to cool.

For the filling:

1. In a bowl mix the cottage cheese with 80g of white granulated sugar, the flour, and the vanilla. The cream becomes homogeneous, add the eggs.
2. In a blender mix the whipped cream and add the rest of the sugar.
3. Now mix the two creams together with a spatula and add 200g of blueberries.
4. Pour the cream into the springform pan.
5. Preheat your oven to 180C and bake for 45 minutes.When you see the cheesecake gold yellow remove from the oven and allow to cool for 30 minutes.
6. Put the cheesecake in the fridge for 6 hours.
7. I suggest you prepare this cake a day before.
8. The following morning sprinkle with icing sugar and add the rest of your blueberries on the top of the cheesecake.

Bon Appétit!