Blueberry Cheesecake Squares
with a speculaas biscuit base | 9 servings
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Tags:
Recipe
Allergens:
Ei
•Melk (inclusief lactose)
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time1 hour
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
1 piece
Egg
(Contains Ei)
1 piece
Lemon
400 g
Cream cheese
(Contains Melk (inclusief lactose))
125 g
Blueberries
300 g
Speculaas pieces
(Contains Tarwe May be present Gluten)
Not included in your delivery
2.5 tablespoon
Sugar
2 tablespoon
Water for the sauce
80 g
[Plant-based] butter
Nutrition Values
Energy (kJ)5664 kJ
Calories1354 kcal
Fat82.5 g
Saturated Fat56.3 g
Carbohydrate126.2 g
Sugar70.3 g
Dietary Fiber3.7 g
Protein24.9 g
Salt3.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Oven Dish
•Baking Paper
•Saucepan
•Medium Bowl
Cooking Steps
1
- Preheat the oven to 180°C.
- Line a 25cm square oven dish with parchment paper. Leave enough paper hanging over the edges to grab later as you lift the squares out of the oven dish.
2
- Melt the butter in a saucepan over low heat.
- Add the speculaas biscuit chunks to a food processor and pulse to form crumbs (see Tip). Add the crumbs to the butter and mix through.
- Spread the mixture in an even layer in the oven dish and press down firmly with the back of a spoon or the bottom of a glass.
- Bake for 8 minutes and let it cool when done.
3
- In the meantime, add the blueberries, water for the sauce and 1 tbsp of sugar to a saucepan. Cook for 5 minutes on medium heat. Break up the blueberries to your preference using a fork.
- Zest and juice the lemon. In a medium bowl, mix the cream cheese with the lemon zest, lemon juice, egg and the rest of the sugar.
4
- Add the cream cheese filling to the oven dish and spread evenly over the baked speculaas biscuit base. Drizzle over the blueberry topping. You can use a knife or toothpick to create a swirly pattern if you'd like.
- Bake the cheesecake in the oven for 30 - 35 minutes.
- Let the cheesecake cool completely. If you have time, it's better to refrigerate for 1 hour after baking.
- Slice the cheesecake into 9 squares and serve.