Creamy Blueberry Cheesecake

1

Melt the butter over low heat in a saucepan.

Maria biscuit fijnmalen, vervolgens gesmolten roomboter toevoegen en fijnmalen

2

Crush the Maria biscuits in a food processor. Add the melted butter and mix until smooth.

Koekjesdeeg verdelen over een springvorm

3

Take a springform pan and line it with a sheet of parchment paper. Spread the cookie dough evenly over the bottom and press it firmly using the bottom of a spoon. Place briefly in the refrigerator.

Bosbessen koken met suiker in een koekenpan

4

Put the blueberries together with the sugar in a frying pan over medium-high heat and bring to a boil for 7-10 minutes. Stir regularly. Take a bowl and place a sieve on it. Pour the blueberry mixture through the sieve and press with a spatula or spoon so that the pulp remains behind.

5

Then pour the blueberry syrup into a piping bag. Set aside.

Roomkaas, suiker, maizena mixen tot een gladde massa

6

Put the mascarpone with the cream cheese, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Add the cornstarch and mix until smooth.

7

Set aside the mixer and use a spatula from now on. Crack the eggs one by one over the bowl. Gently fold the egg into the cheesecake batter using a spatula.

Bosbessenmengsel mengen met het cheesecakebeslag in een diepe kom

8

Pour half of the cheesecake batter into a separate bowl. Add 80 grams of blueberry syrup and fold together. Put the blueberry mixture in a piping bag and set aside.

Cheesecakebeslag en bosbessencheesecakebeslag verdelen over een springvorm

9

Spread the remaining half of the cheesecake batter (about 700 grams) evenly over the cookie dough. Then pipe a layer of the blueberry mixture on top and cover it with the blueberry cheesecake batter. Spread this evenly.

10

Place the blueberry cheesecake in a preheated oven at 125°C. Bake for 60-65 minutes or until the edges are firm. The center should be ‘jiggly’. Turn off the oven and leave the cheesecake in it for 1 hour. This prevents the cheesecake from collapsing/cracking.

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11

Heat the heavy cream almost to a boil. Add the white chocolate pieces and let it sit for 1 minute. Then mix until smooth.

12

Spread the white chocolate ganache evenly over the cheesecake. Immediately pipe some blueberry syrup on top and use a toothpick to create a decorative pattern. Cover the blueberry cheesecake and refrigerate to set, preferably overnight.