Blueberry cheesecake

For the August birthdays at work I made lavender blondies and this blueberry cheesecake. I wanted to use summery flavours before autumn is here knocking on the door.

I found the recipe for this cheesecake on a Swedish food blog, Matplatsen and it is quite box standard. Making the filling I used a stick blender, and that worked, however a good processor would work even better. And make sure not to omit the top layer of creme fraiche, that is (literally) the icing on the cake and makes it so much nicer.

Blueberry cheesecake, serves 8-10

Base:
250 g digestives
100 g butter

Flling #1:
450 g Philadelphia cheese or other cream cheese
200 g blueberries
3 eggs
125 ml caster sugar 

Filling #2:
300 ml creme fraiche
3 tbsp caster sugar
1 tbsp vanilla sugar

Turn on the oven and set it to 180C. Crumble the biscuits and mix with melted butter. Press the base into a springform until firm. Bake in oven for 5-10 minutes. Mix the ingredients for filling #1 until smooth and pour into the springform. Bake in a low oven for 25-30 minutes or until just set.

Mix filling #2 and spread it onto the cale. Bake for another 5 minutes. Leave to cool completely and refrigerate until serving. Decorate with fresh blueberries and icing sugar.

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