Baked Blueberry Cheesecake

Though I do not have much of a sweet tooth, I still crave something nice for lazy afternoons.

I always get two containers of cream cheese whenever I go grocery, I don’t know why I do that
but I can’t help it. 🙂 So this time around Eid, apart from Sheer Khurma I wanted to make something nice and quick for my friends who were coming over for lunch.

I kept thinking, that since one dessert is already desi, let’s make something non-desi as a second dessert, I took a peek in my fridge and there I saw cream cheese, mascarpone and a pack of blueberries. So had a quick thought and decided to BAKE my cheesecake instead of a no bake.

So this is the easiest and creamiest cake ever! Just a few ingredients and Voila!

P.S: I could not take a nice picture of the whole cake, this is the only one I managed.

Baked Blueberry Cheesecake!

Baked Blueberry Cheesecake:

Ingredients:

CRUST:

175g of digestive biscuits
75g of melted unsalted butter
Blueberries or (you can also use strawberries)

CAKE:

450gms of Cream Cheese ( I used half of cream cheese and half mascarpone)
1tsp Vanilla Essence
150gms Plain Caster Sugar
4 Eggs

METHOD:

For the crust – crush the biscuits and mix with the melted butter like any other biscuit crust.

Grease the pan, just to cover the surface of the tin. (remember to use spring clip baking tin).

Pop in the blueberries or strawberries on the base of the crust.

Put the mould in the fridge to set while you prepare the cake mixture.

For the cake mixture – Beat the Sugar and the Eggs together add Vanilla essence. Now add the beaten cream cheese to the eggs and sugar. Whisk together until nice and creamy.

Pour the mixture into the crust already lined with blueberries and bake at 180-degree Celsius until nice and golden.

The cake will rise and will sink back in a little bit so not to worry, you can fill in the sunken part with more blueberries.