Moist blueberry cheesecake: better than any sponge cake

A moist blueberry cheesecake is perfect for a cozy family tea party. Right now, the berries needed for this dessert are very juicy and full of vitamins. It goes well with fluffy cottage cheese dough.

The idea of making a delicate blueberry cheesecake was published on the Instagram page of food blogger Oksana Bilinska (oxana bil). The water you pour into the dough must be ice cold.

Ingredients for the base:

• flour - 360 g
• butter (cold) - 180 g
• eggs - 2 pcs.
• sugar - 30 g
• a pinch of salt
• ice water - 1-2 tbsp.

Method of preparation:

1. Mix flour, sugar, and salt.

2. Grind with cold butter into crumbs.

3. Add the eggs and cold water.

4. Knead the dough and place in the refrigerator for 30 minutes.

Ingredients for the filling:

• cottage cheese - 670 g
• cream cheese - 330 g
• cream - 225 ml
• sugar - 150 g
• corn starch - 3 tbsp.
• eggs - 5 pcs.
• vanilla sugar

Method of preparation:

1. Beat everything with an immersion blender until smooth.

2. Roll out the dough on a baking sheet with parchment, tamp it down, make walls and pierce with a fork.

3. Pour the cottage cheese filling over and bake at 170 degrees for 50 minutes.

Ingredients for the berry layer:

• blueberries - 400 g
• sugar - 80-100 g
• starch - 2 tbsp
• water - 50 ml.

Method of preparation:

1. Heat blueberries with sugar until soft.

2. Add starch, diluted with water, and cook until thickened.

3. Cover the slightly cooled cake with a blueberry layer and refrigerate for 7-8 hours.