It’s Valentine’s Day, so go on and treat yo’self with an epic blueberry cheesecake dessert!
We love the fruity compote topping to this classic baked cheesecake, taking this creamy dessert to a whole new delicious level.
Valentine’s Day can be pretty cheesy, so celebrating with a cheesecake makes a lot of sense, when you think about it. Hehehe. And this one’s pretty delicious, so grab an apron and get baking.
Plum and Blueberry Cheesecake Recipe
- 1 ¾ cups Arrowroot biscuit crumbs
- 1/3 cup salted butter, melted
- 1 ¼ cups sugar
- 750g cream cheese, softened
- 1 cup Greek yoghurt
- 2 teaspoons vanilla extract
- 3 eggs
- 2 cups Goulburn Valley Plums, pits removed and sliced
- 1 cup fresh blueberries
- 1/4 cup and 1 tablespoon water
- 1 tablespoon cornflour
- 100g white chocolate, shaved
- Preheat oven to 180°C and grease a 20cm spring form pan.
- Whisk biscuit crumbs, butter, salt and ¼ cup of the sugar together in a medium bowl until combined.
- Press firmly onto bottom of the pan. Bake for 10 minutes, then remove and let cool. Reduce the oven heat to 160°C.
- Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of aluminium foil. Make sure there are no gaps where water can seep through. Place the pan in a large roasting dish and bring a kettle or pot of water to boil in preparation for the water bath. Set aside.
- Using an electric mixer, beat cream cheese on medium speed for 3 minutes or until smooth.
- Add the remaining 1 cup sugar and beat for 1 minute.
- Add Greek yoghurt and vanilla, and beat for 2 minutes, stopping halfway to scrape the bottom of the bowl with a spatula.
- Add eggs, one at a time, beating on low speed after each addition until just blended.
- Pour into crust.
- Place the double pans on the bottom shelf in the oven.
- Carefully use a kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the spring form, so that it comes up about 3 cm around the spring-form pan.
- Bake about 1 hour 30 minutes, or until centre is almost set (the cake should still be ever so slightly wobbly!).
- Turn oven off, and open oven door slightly. Let cheesecake set in the oven for an hour.
- Remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool further, to room temperature. Refrigerate at least 4 hours or overnight.
- Meanwhile, prepare the plum and blueberry topping by placing Goulburn Valley plums, blueberries and 1/4 cup water in a medium sauce pan. Bring to a simmer and stir occasionally for 15 minutes.
- In a separate bowl, whisk together 1 tablespoon water and corn starch. Stir into fruit mixture and boil for 1 minute or until the mixture thickens.
- Remove cheese cake from the tin, and top cheesecake with plum and blueberry topping, blueberries, Goulburn Valley plums and white chocolate shavings before serving. Enjoy!
This is an original blueberry cheesecake recipe from SPC and serves 6 to 8, depending on how generous you cut your slices!