Blueberry Cheesecake

I spent my birthday alone in the bed feeling miserable because I was really lucky to get the summer tonsillitis on the special day while everyone spent their vacations elsewhere. But at least I had time to look for a nice cake that I would celebrate my postponed anniversary with. I have never made a cheesecake before but I've heard everyone saying that it is a really easy cake to make.

Easy isn't challenging but since I was able to mess up those flapjacks a month ago, I figured out I didn't need a challenge but a nice comfort cake.  In the end it was actually quite easy but it still managed to brown a bit more on the top. It was perfect on the inside but it didn't look like a proper cheesecake. That's because it is a bit tricky to regulate the temperature in a gas oven. If you want to avoid the brown top, put baking paper on it for the last 15-10 minutes in the oven.


The original recipe called for red currant but I couldn't find it anywhere and I didn't want to make it with strawberries. There was one small box of raspberries in one grocery and that wasn't enough. There were blueberries though, not the small sweet ones that grow here in CZ but those huge Canadian ones which I don't actually remember ever tasting. Well, they are not as sweet as ours but they sure are pretty juicy. That actually worked out well for me because I needed the fruit to let out the juice which could be difficult with our blueberries.

blueberry swirl before baking

Blueberry Cheesecake
for one delicious cheesecake you will need:

• 200g digestive biscuits 
• 100g butter
• 200g blueberries
• 4 large eggs
• 500g mascarpone cheese
• 150g white sugar
• 1 teaspoon of vanilla extract

1. Butter a 24cm cake form. Crush the digestive biscuits into fine crumbs. Melt the butter and mix it with the crumbs. Transfer the crumbs into the cake form, press them firmly on the bottom and on the sides. Let cool for about 30 minutes in a fridge.
2. Put the blueberries in a small saucepan along with one tablespoon of water and one tablespoon of sugar. Cook over low heat until the berries let out their juice, then transfer to a sieve to separate the juice from skins and seeds. Return the juice to the pan and let simmer to turn it into a syrup.
3. Preheat the oven to 180 degrees Celsius.
4. In a large bowl, whisk together the eggs, mascarpone, sugar and the vanilla extract until light and creamy. Pour the filling into the prepared biscuit shell and drizzle over the blueberry syrup. Use a cocktail stick to swirl the syrup around.
5. Bake for about 40 minutes until the top is slightly brown but the filling is still a bit wobbly. It will be puffed up but it'll deflate once you take it out and let cool inside the form.

crush the biscuits