Simple☆Blueberry Cheesecake
I got lots of blueberries while blueberry picking.
As you do not strain the yogurt, avoid adding the whey when pouring into the bowl. Adjust the cooking time depending on your oven. You can use frozen blueberries. For 18 cm [7.1 in] round cake baking tin. Recipe by Orenjiringu
Simple☆Blueberry Cheesecake
I got lots of blueberries while blueberry picking.
As you do not strain the yogurt, avoid adding the whey when pouring into the bowl. Adjust the cooking time depending on your oven. You can use frozen blueberries. For 18 cm [7.1 in] round cake baking tin. Recipe by Orenjiringu
Cooking Instructions
- 1
Prepare all the ingredients. Wash the blueberries and drain. Cover a round cake tin with parchment paper.
- 2
Microwave the cream cheese for 30 seconds at 500 W to soften.
- 3
Add the cheese and sugar into a bowl. Mix and knead well with a whisk.
- 4
Add the beaten eggs and mix in. Then add the yogurt and lemon juice.
- 5
Add the sieved flour and stir.
- 6
Leave some of the blueberries for topping (I left 21 blueberries), and add the rest of them into the bowl to mix, but do not mash.
- 7
Pour the batter into the tin. Scatter the blueberries on top.
- 8
Bake for 50-60 minutes in a preheated oven at 170°C. If it is about to burn while cooking, cover with aluminum foil.
- 9
Test with a skewer , if it comes out clean then it's done. When cooled, let it cool in a fridge. It's more tasty to let it rest overnight.
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