This Valentine’s Day Blueberry Cheesecake is the perfect treat for you and your loved ones. It is easy to make and not overly sweet, it has just the right balance between sweetness and a little tang to tickle your taste buds.
Place some baking paper onto the base of your springform and grease the rest of the pan with butter.
Fill the wholemeal biscuits into a freezer bag, close it and smash the cookies with a rolling pin until they turn into fine crumbs. Move them to a medium-sized bowl and mix in the butter and cinnamon.
Transfer the mixture to the springform and spread it evenly by pressing down with the back of a tablespoon.
Bake for 7 minutes.
Baked Cheese Cream
Add the cream cheese, quark, xylitol and corn starch to your Kenwood stand mixer and blend it together using the whisk attachment for about a minute at medium speed. If you don't have a stand mixer you can mix it by hand or wire whisk.
Once it is nicely combined add in the fresh cream, egg and lemon juice and mix for another minute at medium speed.
Spread the mixture on top of the baked base in the springform and sprinkle with the frozen blueberries.
Lower the heat of the oven to 335°F/ 170°C and bake for 50-60 minutes. After about 25 minutes cover the springform with baking paper to prevent the cheesecake from getting too dark.
Non-Bake Cheese Cream
While the cake is in the oven, continue with the non-bake cheese cream.
Add the creme fraiche, fresh cream, 1/2 of the xylitol and 1/2 of your lemon juice to the bowl of your Kenwood stand mixer and mix for about 1 minute at medium speed. Move the mixture to the refrigerator until needed.
In a small saucepan, bring the defrosted blueberries and remaining xylitol and lemon juice to a gentle boil and cook for about 3 minutes or until it starts to thicken slightly. Stir continuously to prevent burning. Then push the mixture through a fine-meshed sieve with the back of a spoon. Set aside.
Let the cake cool for about 30 minutes, then spread the non-bake cheese cream evenly on top of the baked cheesecake.
Fill the blueberry puree into a small piping or freezer bag and pipe evenly spaced dots across the cake. Then run a toothpick through the dots to achieve a little heart-shaped pattern.Enjoy with your loved ones.