Photo: Toa Heftiba
Blueberry cheesecake
16 ingredients
Serves 4
openrecipes
This lovely summer cake blends the subtle sourness of wild blueberries with sweet and creamy curd cheese filling.
Estimated Nutrition (whole recipe, rough)
893
Calories
28g
Protein
28g
Fat
133g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the pastry
- 125 g softened butter
- 125 g sugar
- 2 eggs
- 180 g all-purpose flour
- 1 sachet (7 g) fast-action yeast
- For the filling
- 500 g soft curd cheese
- 1 egg
- 100 g caster sugar
- 1 tsp grated lemon zest
- 250 g blueberries
- For the crumble
- 60 g butter
- 60 g sugar
- 60 g flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes