Easy German Blueberry Cheesecake- Heidelbeerkuchen
Ingredients
Berries:
- 6 1/2 cups Fresh Blueberries (1 Kilo!)
Batter:
- 100 gr. or 4 ounces or half a package or 1/2 cup Neufchatel Cheese (a type of reduced fat cream cheese)
- 1 Tbl Milk
- 1 Egg
- 4 Tbl Vegetable Oil
- 50 gr or 1/4 cup Granulated Sugar
- 4 Tsp Vanilla Sugar (or 3 tsp Sugar and 1 tsp Vanilla extract) pinch salt
- 200 gr. or 1 2/3 cup Flour
- 4 tsp. Baking Powder
Topping:
- 2 Tbl. Butter
- 100 gr or 1/2 cup Sugar
- 226 gr or 8 oz. or 1 package or 1 cup Neufchatel Cheese
- 1 Egg
- 4 Tsp Vanilla Sugar (or 3 tsp sugar and 1 tsp Vanilla extract)
- 1 Tbl cornstarch
- 5 Tbl Cold Milk
Instructions
- Preheat oven to 350 F
- Grease a 9” Springform Pan (If you don’t have a Springform pan, it’s going to be tricky to get the cake out)
- Rinse the blueberries, and let them sit in the colander or on a towel to dry
- Put the Neufchatel cheese, milk, egg, oil, sugar, vanilla sugar, salt into the mixer and beat until smooth.
- Add flour and baking powder. Mix until the dough comes together. The dough will be sort of stiff. The dough will be sort of stiff.
- Press it into the bottom of the pan, and up the sides about 1 ½ to 2 inches. It’s not going to be very thick. Just do your best. Patch any holes and even off the top edge. It’s not going to be very thick. Just do your best. Patch any holes and even off the top edge.
- Fill the unbaked crust with blueberries.
- In a mixer with a whisk, whip the Butter, Sugar, Neufchatel cheese, egg, vanilla sugar, cornstarch and milk until SMOOTH. (The filling is sweet, don't worry, the berries balance it out.) (The filling is sweet, don't worry, the berries balance it out.)
- Pour the filling over the blueberries… even it out over the top it mostly covers them (a few peaking through is ok.) You don’t want it over the edge of the dough though.
- Bake 60 minutes and check. Does it look mostly done? A few brown spots are ok… it shouldn’t be too wobbly, but it's better to go too long than too short (I went 62 minutes, and could have used another minute or two). Don’t go longer than 70 minutes. Does it look mostly done? A few brown spots are ok… it shouldn’t be too wobbly, but it's better to go too long than too short (I went 62 minutes, and could have used another minute or two). Don’t go longer than 70 minutes.
- Let cool completely in the pan on a rack.
- Refrigerate if you don’t eat it right away.
Notes
Store the cake in the refrigerator. At room temperature it is soft.
If you have extra juicy berries, maybe mix a tablespoon of cornstarch into the berries before pouring into the dough. I don't mind it a bit messy... but it might save your tablecloth, and it will look nicer if the berries are set more.
The inside is a bit runny. Maybe bake at 325 degrees for 70 minutes.