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Blueberry Cheesecake With Summer Fruit Coulis

If you’re a cheesecake fan this recipe is definitely for you! On this post, I will teach you how to make one of our favourite desserts.

I can’t really take credit for this as this is my husbands’ recipe that he has used over the years. A creamy and thick New York cheesecake with blueberry and tangy summer fruit coulis, a definite hit every time we have family and friends around.

I’m not a big fan of Spanish desserts. The Spanish version of a cheesecake is completely different to American cheesecake. It can be dry and cheesy with a cakey texture, and you’ll be lucky if one came with a biscuit base.  I’m used to the rich and smooth version, for this is the reason why we have trialled and error this recipe and finally found a version that works for us.

The secret of creating the perfect baked cheesecake is patience. This should really be prepared a day before and left to chill in the fridge for at least 24 hours.

The cheesecake is perfection without cracks, thanks to adjusting the oven temperature accordingly, and leaving it to naturally cool down. This cheesecake is super thick and creamy, if it’s indulgence you are looking for, then you have come to the right place.

Blueberry Cheesecake With Summer Fruit Coulis

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Before you start

I would like to mention that it’s really important that you leave the eggs and cream cheese at room temperature. This helps to create a smooth cheesecake, free of bubbles or lumps.

Some might say that using ONLY the branded cream cheese work, but we have used the Lidl version for years, and we can’t tell the difference. Just make sure you get the full fat version!

DifficultyIntermediate

Yields12 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

Ingredients
Biscuit Base
 15 digestive biscuits
 100 g melted butter
Cheesecake Filling
 800 g cream cheese
 ½ tsp kosher salt
 200 g sugar
 1 vanilla pod
 3 tbsp plain flour
 200 ml thick cream
 1 tsp lemon juice
 4 large eggs at room temperature
 200 g blueberries
Summer Fruit Coulis
 250 g mixed summer fruits (frozen or fresh)
 50 g caster sugar
 100 ml water

Directions
1

Preheat and set the oven temperature to 250°c or 482F.

2

Line the bottom of a 10” springform tin with greaseproof paper. Grease the sides of the tin with butter; set aside.

3

Blitz the digestive biscuits until it resembles breadcrumbs.

4

Cut butter into cubes and place in a small saucepan and melt under a low heat.

5

Add the melted butter in to the biscuit crumble and mix well until it resembles wet sand.

6

Line the tin evenly with the crumble base mix by patting it down lightly with a back of a spoon. Do not push down too hard or the base will be hard to cut through. Once the bottom is lined, set it aside and make the filling.

7

In a large deep bowl, add the cream cheese and a pinch of salt. Gentle beat the cheese with an electric whisk for a 30 seconds or until the cheese are mixed together.

8

Slowly add the sugar in the bowl with the cheese and whisk in a low setting until the sugar is fully incorporated. Add vanilla essence or vanilla seeds.

9

Slowly add in the flour bit by bit in to the bowl and whisk well.

10

Add the cream and lemon juice in to the mixture whisk on the lowest setting for 1-2 minutes until it resembles a very thick creamy mixture.

11

Add eggs one by one in the mix and whisk on a low setting.

12

Once your mixture resembles like a thick milkshake, add the blueberries and mix well with a spoon.

13

Pour the mixture in to the prepared tin, shake gently to even the mixture out.

14

Place the cake in the hot oven for 10 minutes.

15

After 10 minutes, open the oven and let some heat escape for a few seconds. Reduce the oven temperature to 90°c (194F) close the oven and continue cooking the cake for another 40 minutes.

16

After 40 minutes, turn the oven off, and leave the cheesecake in the oven for as long as you can.
We usually leave it for an hour or two. This will avoid the cheesecake from cracking.

Making The Coulis
17

While you’re waiting for the cheesecake to cool make the coulis by adding the fruit and sugar in tho a small saucepan with 100ml of water.

18

Bring to the boil, then simmer for around 20-30 mins until the fruit is soft. Remove from the heat and leave to cool.

19

Once cooled add the contents of the pan into a blender, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon.

20

Once you take the cheesecake out of the oven chill preferably over night. Serve with the coulis and ENJOY!

Ingredients

Ingredients
Biscuit Base
 15 digestive biscuits
 100 g melted butter
Cheesecake Filling
 800 g cream cheese
 ½ tsp kosher salt
 200 g sugar
 1 vanilla pod
 3 tbsp plain flour
 200 ml thick cream
 1 tsp lemon juice
 4 large eggs at room temperature
 200 g blueberries
Summer Fruit Coulis
 250 g mixed summer fruits (frozen or fresh)
 50 g caster sugar
 100 ml water

Directions

Directions
1

Preheat and set the oven temperature to 250°c or 482F.

2

Line the bottom of a 10” springform tin with greaseproof paper. Grease the sides of the tin with butter; set aside.

3

Blitz the digestive biscuits until it resembles breadcrumbs.

4

Cut butter into cubes and place in a small saucepan and melt under a low heat.

5

Add the melted butter in to the biscuit crumble and mix well until it resembles wet sand.

6

Line the tin evenly with the crumble base mix by patting it down lightly with a back of a spoon. Do not push down too hard or the base will be hard to cut through. Once the bottom is lined, set it aside and make the filling.

7

In a large deep bowl, add the cream cheese and a pinch of salt. Gentle beat the cheese with an electric whisk for a 30 seconds or until the cheese are mixed together.

8

Slowly add the sugar in the bowl with the cheese and whisk in a low setting until the sugar is fully incorporated. Add vanilla essence or vanilla seeds.

9

Slowly add in the flour bit by bit in to the bowl and whisk well.

10

Add the cream and lemon juice in to the mixture whisk on the lowest setting for 1-2 minutes until it resembles a very thick creamy mixture.

11

Add eggs one by one in the mix and whisk on a low setting.

12

Once your mixture resembles like a thick milkshake, add the blueberries and mix well with a spoon.

13

Pour the mixture in to the prepared tin, shake gently to even the mixture out.

14

Place the cake in the hot oven for 10 minutes.

15

After 10 minutes, open the oven and let some heat escape for a few seconds. Reduce the oven temperature to 90°c (194F) close the oven and continue cooking the cake for another 40 minutes.

16

After 40 minutes, turn the oven off, and leave the cheesecake in the oven for as long as you can.
We usually leave it for an hour or two. This will avoid the cheesecake from cracking.

Making The Coulis
17

While you’re waiting for the cheesecake to cool make the coulis by adding the fruit and sugar in tho a small saucepan with 100ml of water.

18

Bring to the boil, then simmer for around 20-30 mins until the fruit is soft. Remove from the heat and leave to cool.

19

Once cooled add the contents of the pan into a blender, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon.

20

Once you take the cheesecake out of the oven chill preferably over night. Serve with the coulis and ENJOY!

Blueberry New York Cheesecake With Summer Fruits Coulis

Tips

You can use fruits such as blackberries, red berries and strawberries too. For the fruit coulis, we use mix frozen fruits, much cheaper if you were to buy fresh, and taste just as good.

We also like using oaty digestive biscuits, it adds more texture to the base.

Maria
Mom, wife, web/graphic designer and illustrator. I am also the author of Ohla Living a personal blog where I share my lifestyle, travel, days out and creative thoughts. I'm a collector of anything quirky addicted to coffee, cocktails, the beach & VW Kombis.

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