Blueberry sauce

  • 2 heaping cups blueberries, fresh or thawed (300g)
  • juice of 1 lemon
  • 1/4 cup granulated white sugar (50g)

Oreo cookie crust

  • 36 Oreo cookies with filling, crushed to fine crumbs (14oz / 398g)
  • 1/2 cup unsalted butter, melted (113g)

Blueberry Cheesecake Filling

  • 1 cup heavy cream, cool (240ml)
  • 3 cups cream cheese, softened (24oz / 683g)
  • 3/4 cup granulated white sugar (150g)
  • 2 vanilla beans* (or 2 tsp vanilla extract)


  1. Sauce: In a heavy bottomed pot, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-7 minutes. Let cool to room temperature. 
  2. Line a 9" (23cm) springform pan with parchment paper. Set aside.
  3. Crust: In a large bowl, stir together Oreo crumbs and melted butter until combined and evenly moist. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a flat-bottomed cup. Freeze until filling is done.

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