Blueberry Cheesecake Slices

A delicate biscuit base, rich cream, juicy blueberries, and crumble. An exquisite treat that will surely delight you, especially if you enjoy desserts that are both delicate and juicy. Since it cuts nicely into slices, this pastry is suitable for many occasions, from home parties to picnics, and can be served alongside various drinks and beverages - from elderflower juice or a cup of coffee to a refreshing summer cocktail.

Details

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 16

Ingredients

130 g Breadcrumbs, dried
pieces Sugar, white
80 g Butter, unsalted

Crumble

120 g Wheat flour, white, multi-purpose
60 g Butter, unsalted
2 spoons Sugar, white
1 spoon Sugar, brown
1 pinch Salt, table

Filling

120 g Sugar, white
2 spoons Wheat flour, white, multi-purpose
450 g Cheese, creamy
80 g Sour cream
1 teaspoon Vanilla, extract, natural
2 piece Egg, fresh
450 g Blueberry, raw

Steps

First, prepare the biscuit base. Finely grind the biscuits, and slowly melt the butter over low heat, then let it cool to lukewarm. Mix the biscuits with sugar, then add the melted and cooled butter. Mix well to form a uniform mixture.
Preheat the oven to 170 degrees Celsius. Line a square baking dish (approximately 22 cm in size) with baking paper. Pour the biscuit mixture into the dish and spread it evenly across the entire surface, pressing it down with your palm to create a roughly even base. Bake the base in the preheated oven for 10-12 minutes until slightly golden. Remove the partially baked base from the oven and let it cool while you prepare the filling and crumble.
In a small bowl, mix the flour and sugar. In a larger bowl, add the cream cheese and sour cream. Mix the ingredients on medium speed until they combine into a smooth mixture, then stir in the vanilla paste.
Add the flour and sugar mixture and mix on low speed. Then, gradually add the eggs one by one. Stir in 2/3 of the blueberries.
Spread the filling evenly over the biscuit base. Scatter the reserved blueberries on top.
Next, prepare the crumble. In a bowl, mix the flour, white and brown sugar, and optionally a pinch of salt. Scatter small cubes of cold butter over the mixture. Rub the butter with the other ingredients between your fingers to create a crumbly, sandy mixture. There can be some larger clumps of dough. Sprinkle the crumble evenly over the filling.
Bake the pastry in the preheated oven for 30-40 minutes. It is done when the butter crumbs turn golden brown.
Remove the baked pastry from the oven and let it cool for about 1 hour, then refrigerate it for 2 hours. Just before serving, cut the pastry into slices.

Nutrition Information (Per 100g)