Serve up a moist cheesecake filled with fresh blueberries for an epic summer dessert.
- Prep time 15 minutes
- Total time 7 hours & 15 minutes
- Portion size 8 servings
Ingredients
Method
Preheat oven to 400°F. Grease and line bottom of 9-inch springform pan with parchment paper. Place pan on baking sheet; set aside.
On lightly floured surface, roll out puff pastry to 12-inch circle. Using fork, poke holes all over pastry. Gently place pastry in pan, pressing lightly into bot- tom and up side. Fold excess pastry over side of pan.
In food processor, pulse cream cheese and sugar until smooth. Add eggs, one at a time, pulsing after each addition, until combined. Add flour, cream, vanilla, almond extract and salt; pulse until smooth (mixture will be runny). Pour into pan over pastry. Gently scatter blueberries over top (some will sink). Using tip of knife, trim excess pastry to top of filling. Sprinkle filling with sugar, if desired.
Bake until edge of cake begins to brown and centre is slightly wobbly, 50 to 55 minutes. Remove from oven; run tip of knife around edge of cake to loosen. Let cool for 2 hours; remove from mold. Cover and refrigerate for at least 4 hours before slicing.
Make-ahead: Can be stored in airtight container and refrigerated for up to 4 days or wrapped in plastic wrap in airtight container and frozen for up to 3 months.
Nutritional facts Per serving: about
- Calories 525
- Total fat 38 g
- Saturated fat 21 g
- Cholesterol 160 mg
- Sodium 335 mg
- Total carbohydrate 41 g
- Fibre 2 g
- Sugars 28 g
- Protein 5 g
- Iron 1.2 mg
