
Peach & Blueberry Cheesecake
Level
difficult
Cooking
70 min
Preparation
150 min
Ingredients
Servings
8
For the Crust | |
Walnuts (Grounded) | 2⁄3 cup |
Sugar | 2 tbsp |
Butter | 3⁄8 cup |
Graham Cracker Crumbs | 1⁄3 cup |
For Blueberry Compote | |
Fresh Blueberries | 2 cups |
Corn Starch | 1 tbsp |
Sugar | 1⁄4 cup |
Water | 1⁄4 cup |
Lemon Juice | 1 tbsp |
For Cheesecake Filling | |
Cream Cheese (Soften) | 650 g |
Greek Yoghurt | 1 cup |
Sugar | 1 cup |
Corn Starch | 1 tbsp |
Vanilla Extract | 1 tsp |
Eggs | 4 |
Peaches (Thinly Sliced) | 3 |
Fresh Blueberries | 1 cup |
How to cook
Step 1
- Preheat oven to 180 degrees Celsius.
Step 2
- Combine walnuts with graham cracker crumbs, melted butter, and sugar. Press into the bottom of the 9-inch spring form pan.
Step 3
- Bake for 10 minutes and remove from oven and cool completely.
Step 4
- Combine 1 cup of blueberries with lemon juice, water, and corn starch over medium heat. Stir occasionally for 2-3mins until thickened.
Step 5
- Add 1 cup of blueberries to the compote and turn the fire off to allow it to cool completely.
Step 6
- Beat the softened cream cheese in an electric mixer and add sugar and yogurt, vanilla extract and corn starch and mix until combined.
Step 7
- Add one egg at a time until just combined then pour it over the crust.
Step 8
- Add spoonfuls of blueberry compote to the top and swirl with a knife.
Step 9
- Bake for 1 hour. Then cool for an hour on the counter before removing it from the spring form pan.
Step 10
- Cool it completely in the fridge for at least 6 hours or overnight.
Step 11
- When it’s ready to serve, decorate the top of the cake with the thinly sliced peach and blueberries. Serve and enjoy!
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