Blueberry Cheesecake

Enjoying the process of reinterpreting a classic.

Today - the American Blueberry Cheesecake... in a Glass!

Looks cute & is a great way of serving individual portions innovatively to guests. 

The recipe for the Cheesecake Mix is the same - to prove this I made both a traditional one, as well as one in a Glass. So you can use any recipe, flavours or variantions that you've always used (important is only that its a baked one, not a cold cheesecake recipe) & create this sweet & cute looking style of Cheesecake. The only difference is the bottom - instead of making the traditional american bottom with shortbread I used a cookiedough (mürbeteig) which i rolled flat & then covered the inside of the glass & a little bit around the rim (make sure that its heatproof) with the dough - baked it with the dough only for 10 Minutes at 180' before filling the cheesecake mix inside the glass until almost the top (leaving mby 1 cm because the cheesecake rises with baking & you don't want it to spill.) Then I topped it off with some blueberries as decoration. I baked it again for around 40 minutes (exactly the same as the regular cheesecake - I actually put them in the oven together on the same tray. Done! 

I really love the way it looks & will be making a lot more cheesecakes experiments using this type of glass. I think my next one will be either raspberry or lemon :) 

If you want to do a "healthy" variation you can also just skip the dough & put the mix into the glass directly. This way you can enjoy a very healthy & light (even sugarfree) treat which is good for body & soul. 

 

Happy Baking! 

xxx

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