If you like cheesecake and you like blueberries, you’re going to love this cake.
I feel like all the berries go very well with the cheesecake, but my all time favorite are blueberries 🙂
If you’re used to making cheesecakes, you’re in for a treat. This one comes with a twist. Read on to find out 😉
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Tools you need
- Round Baking Pan – perfect shape for your cheesecake in the making
- Rolling Pin – best tool to crush the cookies 😀
- Mixing bowls. Before you can put the ingredients into the pan, you need to mix them somewhere. Mixing bowls to the rescue!
Make sure bowls you use are adequately sized. There are few things worse than overflowing bowls. - Measuring spoons to, you know, measure things with them
- Measuring cups. Sometimes when you buy measuring cups, measuring spoons come with them
- Lemon squeezer still worth if even for a single tablespoon!
- Kitchen scale because baking is a fine art and perfection is a little bit more reachable when you quantify things
- Spatula makes mixing things into other things easier
- Electric mixer. Mixing is great and all, but doing it by hand can get exhausting. Sometimes you can outsource that work to a family member. Other times you need a bit more power.
- Kitchen mittens. Things get hot in the oven. ‘Nuff said.
Ingredients
Unlike other cheesecakes, this one has cottage cheese instead of the cream cheese. It’s less fatty and has more protein. Since fat has more calories than protein for the same weight, this cake will give you fewer calories. You can use cream cheese as well, but it will be greasier, and it won’t add much to the flavor. As a part of Croatian gastronomy heritage, cottage cheese is used in may desserts.
Try this healthier version for maximum indulgence!
For the bottom
- 200 g cookies of your choice (I used McVitie’s Digestives)
- 60 g of melted unsalted butter
For the cream
- 350 g (2 cups) cottage cheese
- 2 eggs, divided
- 1 tbsp lemon juice
- 180 g (7/8 cups) sugar
- 10 g (0.8 tbsp) vanilla sugar
- 125 g (1.4 cups) fresh blueberries
For the glaze
- 200 g (0.8 cups) sour cream with 20% milk fat
- 60 g (0.4 cups) sugar
- 10 g (0.8 tbsp) vanilla sugar
- 125 g (1.4 cups) fresh blueberries
Preparation
Crush the cookies in a zip bag. Melt the butter. Mix the two well.
Put the cookie mixture on the bottom of the round baking pan. Put in the refrigerator.
Preheat oven to 180 °C (356 °F).
For the cream, mix egg yolks with both sugars and lemon juice with electric mixer on high speed for about 15 minutes.
Separately mix egg whites until stiff.
In the egg yolks mixture add cottage cheese, mix well, then add stiff egg whites and mix everything until blended. Add half of the blueberries and mix them in with spatula.
Put the cream on the cookie surface and bake the cake for about 25-30 min.
For the glaze mix all the ingredients and add the rest of the blueberries.
When the cake is done, pour over the glaze and bake for another 10 min on the same heat.
Cheesecake is best served cooled over night in the refrigerator.
You can serve the cake with vanilla icing and some fresh blueberries!
