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Ingredients
- FOR THE BASE: 1 package whole wheat biscuits 50 g butter FOR THE CHEESECAKE: 400 g cream cheese 1 cup granulated sugar 1 package 200 ml cream (35% fat) 1.5 tablespoons flour 1.5 tablespoons cornstarch 2 eggs 1 cup blueberries (I used frozen) All ingredients should be at room temperature
Preparation
- Crush the biscuits and mix them with melted butter. Divide the mixture into cupcake liners and press down. Drain the whey from the cheese, transfer it to a mixing bowl, and add the powdered sugar. Stir until the sugar dissolves. Add the cream and stir slowly in the same direction – don't stir too quickly. Add the flour and cornstarch and stir. Add the eggs one at a time, stirring until combined. Don't overmix after adding the eggs – this is important to prevent the cheesecake from cracking and rising. Blend the frozen blueberries in a food processor and add them, stirring until combined. Divide the mixture into the cupcake liners. If there is too much mixture, you can use single-use yellow liners. It's also delicious without the biscuit base. Bake at 150–160°C for 20–25 minutes. The time may vary depending on your oven. To prevent cracking, place the muffin tin in a baking tray filled with hot water and bake in the water. Once baked, leave the oven door slightly ajar and let it cool inside until lukewarm. Then refrigerate for 3–4 hours before serving. If you like, you can add a white chocolate sauce with blueberries or blackberries on top.
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Comments
aygulum
• 22.06.2026 10:35çok güzel çiçek hanım tebirkler
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 15 min
- Cooking: 25 min
- Servings: 4
- Published: 20.06.2026
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Recipe Author
Çiçek kosyal
6 recipes
uliverana
• 27.06.2026 12:49eline sağlık kızım