Blueberry butter yoghurt cheesecake.jpg

1 sheet puff pastry
1 Tbs melted butter

Cheesecake batter:

1 (250 g) cream cheese, at room temperature
400 g butter softened, at room temperature
100 g unsalted butter softened,  at room temperature
500 g yoghurt
100 g castor sugar
1 Tsp vanilla bean extract
3 large eggs
125 g blueberries, wash and dry
150 g plain flour, sifted


Preheat oven at 180 deg C. Cut the pastry according to your base of spring form 23 cm. Lightly press the pastry into the base, prick holes with a fork and lightly brush butter.

Bake for  10-12 minutes or until slightly brown. Let cool while you prepared the cheesecake batter. Note: pastry might shrink a little, that’s ok.  Mine shrink a little.

Prepare the cheesecake batter: I use a hand mixer, mix the cream cheese, butter, vanilla bean extract and sugar until smooth.

Add the egg, one at a time. Mix well. Fold in the flour and add blueberries. Mix well. Pour onto the prepared pastry cool crust in the form spring tin.

Bake at 180 deg C for  60 minutes,  until the edges are set but the center is slightly jiggly when shake gently. Cover with foil and bake further 30 minutes to fully cooked and brown. Turn off oven and leave in oven 10 minutes with door close.

Then remove from oven and the side ring to cool in tin base for 45 minutes to 1 hour. Serve with vanilla ice cream or eat on its own.

Note: Oven temperature may vary, check your cake to make sure its not burn. You might need to put more flour if too liquid.


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