Blueberry Cottage Cheese Cheesecake

Blueberry cottage cheese cheesecake is a shortcrust base, a delicate two-layer cottage cheese filling and berry jelly on top. A real treat for cottage cheese lovers: if you leave it in the fridge overnight, by morning it will have reached the perfect consistency. Highly recommended.

Blueberry Cottage Cheese Cheesecake

Cheesecake on a shortcrust base with a two-tone cottage cheese and blueberry filling and berry jelly on top.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Chilling 2 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

Shortcrust base

• 100 g flour
• 50 g butter
• salt pinch
• 2 tbsp cold water

Cottage cheese filling

• 500 g cottage cheese
• 100 g sour cream
• 2 eggs
• 150 g sugar
• 200 g blueberries
• vanillin pinch
• 3 tbsp cornstarch

Berry jelly

• 100 g blueberries
• 50 g sugar
• 1 sheet gelatin 4.5 g
• water

Method

 

1. Make the shortcrust dough, roll it into a thin circle and press it into a 16 cm pan, forming sides. Prick the dough with a fork and chill in the fridge.
2. In a bowl, beat the cottage cheese, sugar, sour cream, cornstarch, vanillin and eggs into a smooth mixture. Divide it into two parts - one larger, one smaller.
3. Add the blueberries to the smaller part and puree with a blender until smooth.
4. Take out the pan with the dough, pour in and spread first the blueberry layer, then the light cottage cheese layer.
5. Bake in the oven for 40-50 minutes at 180°C. Then turn off the oven and leave the cheesecake inside until fully cooled.
6. For the jelly, soak the gelatin in plenty of water. Simmer the blueberries with sugar over low heat, remove from heat and puree with a blender, add the squeezed-out gelatin, dissolve and cool.
7. Remove the cheesecake from the pan, pour the cooled jelly on top and refrigerate for a couple of hours, or preferably overnight.
   

Notes

The cheesecake tastes best the next day, once the cottage cheese filling has fully set.

Tips

• Be sure to let the cheesecake cool completely in the switched-off oven - this way the surface won't crack.
• Pour the berry jelly onto the cheesecake only after it has been removed from the pan and has cooled down.
• The best result comes after a night in the fridge: the cottage cheese filling becomes dense and creamy.
• My pan is 16 cm, and the dough is just enough for the base and low sides.