On May 26, two of the calendar’s favorite foods come together on National Blueberry Cheesecake Day. We’ve spread blueberries and cheesecakes throughout these pages for a delicious celebration. But one day a year they come together in perfect and delicious harmony.
There was a time when people only picked blueberries from nature. It was not until the early 20th century, thanks to the observations of Elizabeth Coleman White and the research of Dr. Frederick V. Coville, that the blueberry was transplanted and domesticated. It was not long until commercial blueberry production began.
Combining the history of the cranberry with the development of cream cheese, blueberry cheesecake might be considered by some to be a truly American dessert. Although cheesecake recipes served athletes in ancient Greece, it was James Kraft who developed a form of pasteurized cream cheese in 1912. It is this trademark of Philadelphia cream cheese that many cheesecake makers use today. .
In any case, this soft dessert packs a punch when it’s time for dessert. While most cakes have crumbs, the texture of cheesecake is nothing like that of a cake. In fact, its creamy and thick character, similar to that of a pudding, comes from the soft cheese used as the main ingredient. Depending on the recipe, pastry chefs use cream cheese or cottage cheese. By mixing the cheese with the sugar, eggs and other ingredients, the dough is added to a crust. Blueberries can be added now or saved for a nice fresh and vibrant topping.
When preparing a cheesecake, one of the most commonly used crusts is graham cracker. Other options are cookie crust, puff pastry or sponge cake. However, some cheesecakes do not have a crust. Depending on the recipe, the cheesecakes can be made baked or no-bake
HOW TO OBSERVE Blueberry Cheesecake Day
- Enjoy a slice of blueberry cheesecake.
- You can even buy one at your favorite bakery. Make sure to say hello too!
- Post photos of your celebration on social media using #BlueberryCheesecakeDay.
Blueberry Cheesecake Recipe for Blueberry Cheesecake Day
Everyone loves cheesecakes! This is incredibly creamy and particularly impresses with the delicious dough base and a generous topping of fresh blueberries.
Ingredients for the blueberry cheesecake
for the shortcrust pastry
- 50 grams of sugar
- 100 g butter ice cold
- 1 pinch of salt
- 125 g flour
For the butter crumble
- 100 g butter
- 100 g of sugar
- 1 teaspoon vanilla sugar
- possibly some cinnamon or cardamom (see below)
- 150 g of flour
For the cheesecake
- 700 g cream cheese double cream setting
- 150 grams of sugar
- 1 teaspoon vanilla sugar (see below)
- 1 pinch of love
- 3 eggs
- 1 organic lemon
- 1 teaspoon cornstarch
- 200 g fresh blueberries
First, weigh and prepare all ingredients. A springform (see below) provide with a diameter of 26 centimeters and the oven to 180 degrees upper / lower preheat heat. Wash the blueberries in a colander and set aside to drain.
for the ground
- First weigh the ingredients for the base, put them in a bowl and quickly work them into a shortcrust pastry. I use a batter mixer for this (see below) .
- Then spread the batter on the bottom of the springform pan. Form only a minimal margin.
- Then prick the dough several times with a fork and then put the mold in the oven for 15 minutes.
- Prepare the filling and the crumble during the baking time.
- Remove after baking and reduce the temperature to 160 degrees top / bottom heat.
for the sprinkles
- Put all ingredients in a bowl and knead. I’m doing this again with my dough mixer.
- I put the batter for the butter crumbles in a freezer bag in the fridge for a moment.
for the filling
- First stir the cream cheese with the sugar and vanilla sugar until smooth.
- Then add one egg at a time and stir in completely each time.
- Rub the peel of the organic lemon (see below) , then cut the fruit in half and squeeze out the juice.
- Stir the juice and peel into the cream cheese.
- Stir in the cornstarch and pour the mixture for the filling onto the hot or warm base.
- Spread the blueberries on the cheesecake filling.
- Now crumble the batter for the butter crumbles on top of the cake. I form relatively coarse sprinkles.
- Bake the blueberry cheesecake for 60 minutes.
I leave the cheesecake in the switched-off oven with the oven door open for another hour. Then take the cake out of the tin and place on a baking rack so that it can cool down completely. Cover the cold blueberry cheesecake well and place in the fridge overnight.