Reverse Blueberry Cheesecake
Reverse Blueberry Cheesecake
Ingredients
For the Crust
- 200 g digestive biscuits
- 100 g melted butter
For the Cheesecake Filling
- 500 g cream cheese
- 150 g powdered sugar
- 1 teaspoon vanilla extract
- 200 ml heavy cream, 35% fat
For the Blueberry Topping
- 250 g blueberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
- 1
Crush the digestive biscuits thoroughly using a food processor or by placing them in a bag and crushing with a rolling pin.
⏱️ 5 min
- 2
Add the melted butter to the crushed biscuits and mix well until combined and the mixture resembles wet sand.
⏱️ 2 min
- 3
Press the biscuit mixture firmly and evenly into the bottom of a 20 cm springform pan.
⏱️ 3 min
- 4
Refrigerate the crust for 30 minutes to allow it to set.
- 5
In a large bowl, combine the cream cheese, powdered sugar, and vanilla extract. Mix with an electric mixer on medium speed until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 6
In a separate, chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip, or it will become grainy.
⏱️ 3 min
- 7
Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined. Overmixing can deflate the whipped cream, resulting in a less airy cheesecake.
⏱️ 2 min
- 8
Pour the cheesecake filling over the chilled biscuit base in the springform pan, spreading it evenly with an offset spatula or the back of a spoon.
⏱️ 2 min
- 9
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until it is fully set. This is crucial for the cheesecake to hold its shape.
- 10
In a medium saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice.
⏱️ 2 min
- 11
Cook the mixture over medium heat, stirring constantly, for approximately 5-7 minutes, or until it thickens to your desired consistency. The blueberries will burst and release their juices.
⏱️ 7 min
- 12
Remove the blueberry topping from the heat and let it cool completely to room temperature. Stir occasionally as it cools to prevent a skin from forming.
- 13
Once cooled, gently pour the blueberry topping over the chilled cheesecake, spreading it evenly.
⏱️ 1 min
- 14
Refrigerate the cheesecake for another 1-2 hours before serving to allow the topping to set slightly and for the flavors to meld.
Kitchen Tools
Nutrition Facts (per serving)
Reverse Blueberry Cheesecake
For the Crust
- 200 g digestive biscuits
- 100 g melted butter
For the Cheesecake Filling
- 500 g cream cheese
- 150 g powdered sugar
- 1 teaspoon vanilla extract
- 200 ml heavy cream, 35% fat
For the Blueberry Topping
- 250 g blueberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
- 1
Crush the digestive biscuits thoroughly using a food processor or by placing them in a bag and crushing with a rolling pin.
⏱️ 5 min - 2
Add the melted butter to the crushed biscuits and mix well until combined and the mixture resembles wet sand.
⏱️ 2 min - 3
Press the biscuit mixture firmly and evenly into the bottom of a 20 cm springform pan.
⏱️ 3 min - 4
Refrigerate the crust for 30 minutes to allow it to set.
- 5
In a large bowl, combine the cream cheese, powdered sugar, and vanilla extract. Mix with an electric mixer on medium speed until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
⏱️ 5 min - 6
In a separate, chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip, or it will become grainy.
⏱️ 3 min - 7
Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined. Overmixing can deflate the whipped cream, resulting in a less airy cheesecake.
⏱️ 2 min - 8
Pour the cheesecake filling over the chilled biscuit base in the springform pan, spreading it evenly with an offset spatula or the back of a spoon.
⏱️ 2 min - 9
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until it is fully set. This is crucial for the cheesecake to hold its shape.
- 10
In a medium saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice.
⏱️ 2 min - 11
Cook the mixture over medium heat, stirring constantly, for approximately 5-7 minutes, or until it thickens to your desired consistency. The blueberries will burst and release their juices.
⏱️ 7 min - 12
Remove the blueberry topping from the heat and let it cool completely to room temperature. Stir occasionally as it cools to prevent a skin from forming.
- 13
Once cooled, gently pour the blueberry topping over the chilled cheesecake, spreading it evenly.
⏱️ 1 min - 14
Refrigerate the cheesecake for another 1-2 hours before serving to allow the topping to set slightly and for the flavors to meld.