Easy and delicious blueberry cheesecake by Líza

Recipe steps

Crush the cookies finely either in a food processor or in a plastic bag using a rolling pin or the flat side of a meat mallet. Mix the cookie crumbs with the butter, which we melted on the stove or just softened at room temperature. Then, evenly press this mixture into a cake pan, the bottom of which we lined with baking paper.

Place it in the fridge for a moment to harden.

Then whisk the eggs with the sugar until a light foam forms. Add the cream cheese, a few drops of lemon juice, and a pinch of salt. Pour this mixture over the cookie base and place it in the preheated oven at 190°C. Bake for 25 minutes and then remove it. Increase the oven temperature to 210°C.

Meanwhile, mix the sour cream with the vanilla sugar and after removing the cake from the oven, spread it evenly over the surface. Then put the cake back in the oven for 5 minutes.

Let it cool and refrigerate for several hours, ideally overnight.

Put the blueberries in a pot, add a little water, sugar, and let them cook. In a bowl, mix a teaspoon of cornstarch with a small amount of water and then pour this mixture into the boiling blueberries. Cook until the sauce thickens. Finally, cut the set cake into pieces and drizzle it with the hot blueberries.