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HUY PHONG
HUY PHONG
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Tuesday 27 October 2026 07:50:16 GMT
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Blueberry Crumble Cheesecake 🫐 Ingredients COOKIE CRUST 90 g unsalted butter (6 tablespoons) 175 g Biscoff cookies (about 27 cookies, 1½ cups crushed) CHEESECAKE BATTER 800 g cream cheese (3½ blocks, 8-oz) 125 g granulated sugar (⅝ cup) 8 g vanilla sugar, (or 1/2 tsp vanilla extract) 30 g cornstarch (¼ cup) 3 large eggs CRUMB TOPPING 75 g cold unsalted butter (5 tbsps) 60 g granulated sugar (¼ cup plus 1 tbsp) 150 g all-purpose flour (1¼ cups) BLUEBERRY LAYER 250 g blueberries (1⅔ cups) 100 g granulated sugar (½ cup) SERVE WITH Whipped cream fresh blueberries INSTRUCTIONS Melt the unsalted butter for the crust in a small saucepan over low heat. Pulse the Biscoff cookies in a food processor until finely ground. In a deep bowl, combine the crushed cookies with the melted butter and mix until fully combined. In a deep bowl, combine the cream cheese, granulated sugar, and vanilla sugar. Beat for 1 minute. Sift the cornstarch over the bowl and beat for another minute. Switch to a spatula. Crack in the eggs one at a time, folding each one in by hand before adding the next. In a deep bowl, combine the cold butter, sugar, and flour. Use your hands to work the mixture into coarse crumbs, then set aside. Heat the blueberries and sugar in a skillet over medium heat. Simmer gently for about 10 minutes, or until the mixture has thickened, stirring occasionally. Let cool. Grease the pan and line the bottom with parchment paper. Press the crust firmly into an even layer. Pour in the cheesecake batter and spread evenly. Spoon the cooled blueberry mixture over the top, then scatter the crumbs over the cheesecake. Bake in a preheated oven at 350°F (175°C) for 50–60 minutes, or until the top is nicely golden. Keep an eye on it toward the end, since baking times vary by oven. Let the cheesecake cool completely before slicing. Pipe on whipped cream and garnish with fresh blueberries. #food #cheesecake #desserts
Blueberry Crumble Cheesecake 🫐 Ingredients COOKIE CRUST 90 g unsalted butter (6 tablespoons) 175 g Biscoff cookies (about 27 cookies, 1½ cups crushed) CHEESECAKE BATTER 800 g cream cheese (3½ blocks, 8-oz) 125 g granulated sugar (⅝ cup) 8 g vanilla sugar, (or 1/2 tsp vanilla extract) 30 g cornstarch (¼ cup) 3 large eggs CRUMB TOPPING 75 g cold unsalted butter (5 tbsps) 60 g granulated sugar (¼ cup plus 1 tbsp) 150 g all-purpose flour (1¼ cups) BLUEBERRY LAYER 250 g blueberries (1⅔ cups) 100 g granulated sugar (½ cup) SERVE WITH Whipped cream fresh blueberries INSTRUCTIONS Melt the unsalted butter for the crust in a small saucepan over low heat. Pulse the Biscoff cookies in a food processor until finely ground. In a deep bowl, combine the crushed cookies with the melted butter and mix until fully combined. In a deep bowl, combine the cream cheese, granulated sugar, and vanilla sugar. Beat for 1 minute. Sift the cornstarch over the bowl and beat for another minute. Switch to a spatula. Crack in the eggs one at a time, folding each one in by hand before adding the next. In a deep bowl, combine the cold butter, sugar, and flour. Use your hands to work the mixture into coarse crumbs, then set aside. Heat the blueberries and sugar in a skillet over medium heat. Simmer gently for about 10 minutes, or until the mixture has thickened, stirring occasionally. Let cool. Grease the pan and line the bottom with parchment paper. Press the crust firmly into an even layer. Pour in the cheesecake batter and spread evenly. Spoon the cooled blueberry mixture over the top, then scatter the crumbs over the cheesecake. Bake in a preheated oven at 350°F (175°C) for 50–60 minutes, or until the top is nicely golden. Keep an eye on it toward the end, since baking times vary by oven. Let the cheesecake cool completely before slicing. Pipe on whipped cream and garnish with fresh blueberries. #food #cheesecake #desserts
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