Healthy blueberry cheesecake? Try the recipe with cottage cheese and mascarpone

With our recipe for baked blueberry cheesecake with mascarpone, you can prepare a healthy cheesecake dessert. It will refresh you not only on hot summer days.

Cheesecake has become a very popular dessert in recent times. Many think it has American roots, but archaeologists have found the first traces of this cheesecake delicacy in ancient Greece. Its more modern version and the English name cheesecake probably date back to the 15th century.

There are different types of cheesecake around the world. Many nations have their own typical version, specific to their regions.

However, all versions have at least two components. One is the crunchy base of the dessert, which is made up of crumbled biscuits. The other main component is the filling, which consists of various combinations of curd, cheese or cream.

In general, we know baked and unbaked cheesecake. It is prepared with different combinations of fruit, caramel or vanilla.

Blueberries are undoubtedly one of the healthiest and tastiest fruits. They contain a high proportion of fibre, antioxidants, vitamin C and calcium. They are helpful for intestinal problems such as diarrhoea, various inflammations and high cholesterol. They are also sought after for their ability to boost immunity. They are also popular in various diets.

Be inspired by other healthy blueberry treats in the articles:

• Healthy blueberry muffins? Mug recipe with banana and cottage cheese
• Healthy, tasty blueberry pie? A simple sourdough and spelt recipe
• Healthy blueberry muffins with cottage cheese? Original mug recipe

Recipe for blueberry cheesecake

Make an even healthier version of this tasty blueberry cheesecake dessert with us. It won't take you too long and the result is definitely worth it.

You will need:

• 260 g whole wheat biscuits
• 125 g butter
• 250 g soft cottage cheese
• 250 g mascarpone
• 2 eggs
• 3 tablespoons honey
• 250-300 g blueberries
• 2 tablespoons vanilla custard
• 2 tablespoons pure water

How to make it:

Preheat the oven to 170 °C.

Slowly melt the butter and mix it with the crumbled biscuits.

Place the baking paper in the cake tin, then place the biscuits mixed with the butter on top. Spread the mixture evenly with a spoon on the bottom and slightly up the sides.

Place the tin in the oven for 10 to 15 minutes.

In the meantime, whisk together the cottage cheese, mascarpone, eggs and honey in a bowl. Pour this mixture over the pre-baked base and return to the oven.

Bake for about 50 minutes more.

After baking, let the cheesecake cool slowly.

In the meantime, prepare the top layer of blueberries. Mash them with a fork, sweeten with honey to taste and simmer.

In a glass, mix the custard with the lukewarm water and pour it over the blueberries. Let it simmer.

The pudding and blueberries will form a thick mixture that will create a beautiful and tasty top layer on the cake. When the blueberries are at least a little cool, pour them over the cheesecake.

Of course, you can garnish the cheesecake with whole blueberries, other berries or fragrant mint leaves.

Don't forget to put the cake in the fridge to set properly. Then just cut it off and enjoy the fresh taste of biscuits, curd and fruit.

Enjoy!