Blueberry Bliss Cheesecake

Last weekend we were doing our regular Saturday stock-up shopping when I saw a sign outside the local Nahkauf advertising blueberries at 99 cents per 100 grams. Normally, they sell at about €1.99 for the same amount, so I jumped at the opportunity and bought two of the remaining three (although in hindsight, I should have taken them all).

Normally I would use them to top my morning quinoa or go in a smoothie, but this time I decided to use them in a baking creation instead: Blueberry Bliss Cheesecake (page 95). And since I had recently been talking with M. about the differences between German and American versions of cheesecake, I opted to make a cheesecake.

This recipe was made in a springform pan, which was perfect except for the leaking onto the bottom of the stove – next time I will have to put a tray under to catch everything. My main complaint was the cashews, which I didn’t blend thoroughly enough so there ended up being a bit of crunch in the filling. This isn’t necessarily bad, just unexpected.

The crust calls for a graham cracker or vanilla cookie crust, both of which are not available here in Germany. So I decided to try my hand at making vegan vanilla wafers and they turned out nothing like the recipe I found online. As a result, I was relatively disappointed in the crust. Next time I make this, I will likely opt for the graham cracker crust instead. But other than that, no complaints. It wasn’t a favorite of M., but since I am a blueberry fiend, I loved it – a slice goes perfect with morning coffee.

Made: May 26, 2013

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