Peach & Blueberry Cheesecake
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Peach & Blueberry Cheesecake

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Level

difficult

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Cooking

70 min

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Preparation

150 min

Ingredients

Servings

8
For the Crust
Walnuts
grounded
23 cup
Sugar
2 tbsp
Butter
38 cup
Graham Cracker
crumbs
13 cup
For Blueberry Compote
Fresh Blueberries
2 cups
Corn Starch
1 tbsp
Sugar
14 cup
Lemon
juice
1 tbsp
Water
14 cup
For Cheesecake Filling
Fresh Blueberries
1 cup
Peaches
Thinly Sliced
3
Eggs
4
Cream Cheese
soften
650 g
Greek Yoghurt
1 cup
Vanilla Extract
1 tsp
Corn Starch
1 tbsp
Sugar
1 cup

How to cook

Prepare crust

  • Combine walnuts with graham cracker crumbs, melted butter, and sugar.
  • Press into the bottom of the 9-inch spring form pan.
  • Bake for 10 minutes at 180°C and remove from the oven and cool completely.

Prepare blueberry Compote

  • Combine blueberries with lemon juice, water, and corn starch over medium heat.
  • Stir occasionally for 2-3 mins until thickened.

Prepare filling

  • Beat the softened cream cheese in an electric mixer and add sugar and yogurt, vanilla extract and corn starch and mix until combined.
  • Add one egg at a time until just combined then pour it over the crust.
  • Add spoonfuls of blueberry compote to the top and swirl with a knife.

Start baking

  • Bake for 1 hour at 180°C. Then cool for an hour on the counter before removing it from the spring form pan.
  • Cool it completely in the fridge for at least 6 hours or overnight.
  • 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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