Blueberries are never so sweet. Yet their popularity is ever so high. Products that contain blueberries are also wide range, from breakfast pastry, yogurt, ice cream, sport bar, jam to beverages. Fresh blueberries are available in grocery markets all season today. But fresh blueberries in summer are the best to enjoy their plump delicate fruit and subtle flavor. I love fresh blueberry tartlet with custard cream the most in summer. However when I found this recipe, I immediately wanted to make one, and I did it with very happy result. I don’t fond typical American cheese cake, plus cheese cake is a bit too heavy in summer, but with this cheese cake using light cream cheese, fresh blueberry matches wonderfully with cream cheese. With almond crumble, well chilled this cheese cake became my new favorite summer dessert. Enjoy with well chilled slightly sweet white wine such as muscat, riesling or viognier or iced limoncello with plain soda etc.
Blueberry & Crumble Cheesecake
Recipe adapted and modified from Les Sens Ciel YouTube Channel June 2021
Serves six / one 6-inch 3-inch (15cm x 7.5cm) ring mold
Almond Crumble:
2 ounces (60g) cake flour
¼ cup (35g) almond powder or ground almond
2 ounces (60g) granulated sugar
4 tablespoons (60g) unsalted butter cut into a pieces, chilled
Cheesecake filling:
10 ounces (300g) light cream cheese, soft at room temperature
½ cup (100g) granulated sugar
2 large eggs (100g)
½ cup (125g) heavy cream 35%
2 tablespoons (20g) lemon juice
3 tablespoons (20g) cake flour
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8 ounces (250g) fresh blueberry
Preheat the oven to 350°F (170°C).
Grease the mold lightly with butter. Place baking paper around the wall of inside the pan, an inch higher than the baking pan. Mix well the flour, almond and sugar in a mixing bowl and then add the cold butter to make crumble. Place ½ of crumble at the bottom of the inside the baking pan or ring mold. Reserve ½ crumble for top of the cake. Bake for about 25 minutes in the center of the oven. Cool on a wine rack.
Preheat the oven to 350°F (170°C).
In a large mixing bowl, combine the cream cheese and sugar very well. Add the eggs, mix well and then add the cream slowly, and then lemon juice, and finally the flour.
Pour ½ cream cheese mixture in the pan and scatter ½ blueberries and cover with the rest of the cheese mixture. Smooth on top, scatter the blueberries and top with almond crumble. Bake the cake in the center of the oven for about 45 minutes. Cool completely on a wire rack. Remove them from the pan or ring. Wrap with plastic and refrigerate overnight.
