Blueberry Cheesecake

🧂 Ingredients

• 150 grams graham biscuits

  (or any digestive biscuits)
• 60 grams butter

  (melted)
• 300 grams cream cheese

  (room temperature)
• 2 medium eggs
• ¼ cup sugar

  (add more if needed)
• 250 grams yougart
• 1 ½ tbsp flour
• ½ tsp vanilla extract
• 125 grams fresh blueberries

  (thaw if using frozen blueberries)
• 1 cup water
• ½ cup sugar

  (add more if needed)
• 1 tbsp cornflour diluted in 2 tsp water

  (thickening agent)

Instructions

• 1 Pre-heat oven at 160 ° C. Prepare cupcake baking pan and place 12 cupcake
  liners. Set aside.
• 2 Using a blender or food processor. Blend the graham biscuits until fine.
  Transfer in a bowl and add melted butter and mix well until incorporated.
• 3 Take a spoonful of graham biscuits and fill in approx. ¼ of the cupcake liners 
  and gently press with the spoon to compress the biscuits. Set aside
• 4 In a bowl. Pour the cream cheese and whisk until creamy. Add eggs one at a time
  while whisking until incorporated. 
• 5 Add sugar and fold gently into the mixture. Add flour and vanilla extract and
  whisk again. Pour in the yougart and continue whisking until batter is smooth 
  has no lumps. Using a rubber spatula, scrape the bottom and side of the bowl.
• 6 Using an ice cream scoop, scoop up some cheesecake batter and pour into the
  cupcake liners with graham biscuits until you fill up all the liners.
• 7 Put in the oven and bake for 15 minutes at 160 ° C. Remove from the oven and let
  it cool for 15 minutes before placing in the fridge to chill for 1 to 2 hours or
  overnight.
• 8 Heat saucepan over medium heat. Add blueberries, water and sugar ant let cook
  for 3-4 minutes or until blueberries are soft. Mash using a fork or spoon and
  taste the sweetness.
• 9 Lower the heat and add the thickening agent gradually until you reach desired
  thickness of the sauce. Continue stirring until cornflour dissolves completely.
  Remove from heat source and transfer in a bowl. Set aside to cool down. 
• 10 Remove cheesecakes from baking pan and and transfer on serving plate. Top off
  with the blueberry sauce and serve. Bon Appetit

Nutrition Info