Blueberry cheesecake recipe | Taste of France®
To say this blueberry cheesecake is bursting with blueberries is an understatement! Whip up this delicious dessert for your friends and family.
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Ingredients
- 6 tbsp (3 oz./90 g) butter, diced
- 3½ tbsp (1½ oz./45 g) brown sugar
- 2 tbsp (1 oz./30 g) lightly beaten egg (about 1 medium egg)
- 1 cup plus 2 tbsp (5¼ oz./150 g) all-purpose flour
- Scant ¼ cup (20 g) almond flour
- Scant ½ tsp (1 g) ground cinnamon
- 1 pinch fleur de sel salt
- 3 tbsp (1¾ oz./50 g) clarified butter, melted
- Scant 3 cups (1½ lb./665 g) cream cheese
- ¼ cup plus 1 tsp (2¼ oz./65 g) lightly beaten egg (about 1½ medium eggs)
- ¾ cup (4¾ oz./135 g) superfine sugar
- 3 tbsp (45 ml) heavy cream, min. 35% fat
- 3 tbsp (1¼ oz./35 g) superfine sugar
- ½ tsp (2 g) pectin
- 5¾ oz. (165 g) blueberry puree
- Confectioners’ sugar, for dusting
- Blueberries
- Small pieces of edible gold leaf
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