blueberry cheesecake

So it seems like its been forever since I last posted a recipe but in reality its been almost eight months. And it's not like I didn't want to continue doing this blog or anything like that. It's just been very hectic past months. We bought a flat last September and not until now I can say that this place feels like home. We had to renovate quite a lot, then came the decorating, I started at a new job and last January, we got a puppy! And on top of all that, I kind of lost my inspiration to baking. That was very hard for me because I normally love baking and creating new recipes. But when I tried to bake, sometimes it felt just okay and sometimes everything was just off. So I decided to take some time and just find my long lost inspiration. I don't think I'm there where I post ten different recipes a week yet, but right now the idea of continuing my blog feels like a very good idea. I have some ideas how to update the blog a bit but baby steps, right :)

So what was in this cheesecake recipe that made me want to post it? Well-duh- it's cheesecake, one of my ultimate favourites. I used Philadelphia cream cheese which is the best cheese when making cheesecakes. But I wanted to try something new so I got vanilla flavoured cream cheese and what can I say... vanilla and blueberries, one of the greatest combinations, huh?

But as usual I used Digestive biscuits in the crust but I don't like using sugar, it makes the cake too sweet. The filling is easy to make, I used 2 dl/0.8 cup of sugar but you can add a little bit more if you want the cake to be more sweet. I used frozen blueberries in the cake but fresh blueberries at the top. Frozen blueberries are Finnish and they taste very delicious even when frozen. But they don't look very pretty on a cake =) The fresh blueberries are from Chile and even though they taste very nice they don't suit baking very well. To get the blueberries from turning the filling to purple, you should rince the blueberries until the water is almost clear.

Now I think I've been babbling a lot so here's the recipe so you can get to baking and enjoy this delicious dessert :)


I used 24cm/9,5 inch springform cake pan.

Crust:

200g/2.2 cups Digestive biscuit crumbs
120g/0.5 cup melted butter

Filling:

400g/14 oz Philadelphia cream cheese (room temperature)
200g/7 oz vanilla flavoured cream cheese (room temperature)
2 dl/0.8 cup granulated sugar
2 tbsp all purpose flour
4 eggs
150g/0.6 cup crème fraîche
3 tsp lemon juice
200g/ 2 cups blueberries

On top:

Fresh blueberries
Powdered sugar

1. Heat oven to 170C/325F. Combine biscuit crumbs and butter and press onto the bottom 
    the cake pan. Remember to use parchment paper. Bake the crust for about 8-10 minutes. Let it         cool.
2. Beat the softened cream cheese, sugar and flour together. Add the eggs one at a time, 
    mixing on low speed after each one.
3. Add crème fraîche and lemon juice and mix until just blended. 
4. Pour the rinsed blueberries onto the crust and spread evenly. Pour the filling carefully
    over the blueberries and bake for about an hour. If the cake starts to brown too easily,
    you can put a piece of parchment paper on top of the cake to keep it from burning.
    Leave the cake in the oven for another hour to cool down. It prevents the cake from cracking.
    Run a knife around the edges of the pan to remove the cake.
    

    Happy baking!

This is my new helper in the kitchen, Toivo :)