Cheesecake with blueberries jam

This blog post is sponsored by Materne. All opinions are based on my personal experience. I only recommend products that I truly love and use myself!

It is difficult to think of someone coming to visit us and not having received a slice of this cake. It’s one of our family favorites. My husbands favorite. Even if I declare myself a vegan (not a fully vegan as I still eat eggs from time to time), I can’t resist this cake. Maybe because it reminds me of my elder sister, who first made it for us some years ago. I changed this recipe a lot and now she makes my recipe too. My favorite ‘plus’ regarding this cake: you can make it several days ahead and keep it in the fridge. It will even get better ! And it’s a one bowl recipe! And without added sugar! And so quickly to prepare. And so good! Imagine a mix of moist Belgian speculoos and salted cheesecream with poppyseeds which are covered in blueberries jam! Divine!


The crust:

170 gr speculoos/graham cookies

1TbSp coconut oil

2TbSp water

The cream

600 gr creamcheese (type Philadelphia, but other brands –Colryut- work too)

200 gr ricotta

2-3 eggs

2TbSp poppy seeds

Heat the oven to 180C.

Pulse the cookies in a blender until finely ground. Put it into the bottom of springform cake tin linen with parchment paper (20 cm). Add the oil+water and gently press down on the crumbs using your fingers until the crumbs gets a nice even layer.

To make the cream:Add in the same blender you pulsed the cookies the creamcheese+ricotta+the eggs and mix well until the cream is homogeneous. Add the poppy seeds(optional) and blend them with a spoon. Pour this texture into the cake tin over the speculoos bottom layer. Smooth the top with a spatula. Cook it during 1h. Once cooked, let it cool in the oven for 1-2 h then keep it in the fridge. Before serving, top it with 5-6TbSp blueberries jam.

Enjoy it!

2 Comments Add yours

  1. Vicky says:

    The cheesecake looks fabulous. And the presentation and pictures are top-notch. Thanks for sharing.

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