Baking | Blueberry Cheesecake Recipe

After crushing, add granulated sugar and stir constantly over medium heat until thickened. Then add lemon juice and stir well. (The resulting jam will weigh approximately 165g.)

Add the melted butter and mix well. Pour the mixture into a 6-inch cake pan, use a cup to spread it out, and press the cookies firmly against the inside of the pan. Refrigerate until ready to use.

Add granulated sugar and continue stirring until well combined. Then add room temperature butter and whisk until smooth.

Mix the blueberry jam with the cream cheese mixture until smooth. Sifting it will make it even smoother. Finally, add the blueberry jam and mix well. Pour the mixture into the mold, smooth the surface, and refrigerate for at least 4 hours or overnight. The next day, spread the remaining blueberry jam evenly on the cake surface, decorate with fresh blueberries, and finally sprinkle with powdered sugar.