Cheesecake is a type of cake that uses cheese as its main ingredient. There are different varieties of cheese that can be used in making cheesecake, including cream cheese, cheese powder, and plain yogurt.

Cheesecake is a rich source of minerals like calcium and zinc, as well as vitamins A and B2. Additionally, because cheesecake is fermented, these nutrients are easier for the human body to absorb.

When making cheesecake, it is best to use a slip-bottom mold or mousse ring to ensure a smooth surface that won't crack. The pan should also be placed in a water bath to help the cake bake evenly. To further prevent cracking, it's important to wrap the bottom of the pan with tin foil.

Here are two different blueberry cheesecake recipes to try:

Blueberry Cheesecake Recipe 1:


Cream cheese: 250g

Cheese powder: 40g

Plain yogurt: 1 cup

Low gluten flour: 30g

Sugar: 100g

Eggs: 2

Blueberry sauce: 120g


Soften the cream cheese at room temperature and then beat in sugar.

Stir in cheese powder for about 3 minutes.

Beat in 1 egg for 2 minutes, then add another egg and beat for 2 minutes.

In a separate bowl, beat cream cheese and flour for 2 minutes. Mix in blueberry sauce.

Combine both mixtures and stir for about 5 minutes.

Pour into a mold and let the batter rest for 3 minutes. Bake in a preheated 180-degree oven using a steam baking method for 55 minutes.

After baking, open the oven door for 1 minute, then close it and let the cake sit for 1 hour to prevent collapsing. Chill in the fridge and top with blueberry sauce before serving.

Blueberry Cheesecake Recipe 2:


Corn starch: 13g

Egg white: 55g

Egg yolk: 4

Milk: 175g

Butter: 50g

White granulated sugar: 30g

Blueberries: 35g


Cut butter into small pieces and add milk. Heat until boiling.

Beat egg yolks with 30g of sugar until thick and white. Mix in cornstarch.

Pour the yolk mixture into lukewarm buttery milk and stir over low heat until thickened.

Whip cream cheese until smooth.

Mix egg yolk mixture into cream cheese.

Beat egg whites with sugar to form meringue. Mix 1/2 into the cheese mixture, then add the rest.

Coat blueberries with cornstarch and mix into cheese batter.

Pour batter into a mold lined with foil paper and bake in a 160-degree water bath for 70 minutes.

Let cake cool at room temperature, then chill in the fridge before demolding.

Both of these blueberry cheesecake recipes offer a delicious and creamy treat that's perfect for any occasion. Whether you prefer the tangy taste of cream cheese or the richness of egg yolks, these recipes are sure to impress.