Description
Smooth, creamy blueberry cheesecake custard slice with fruity flavor and soft baked texture.
Ingredients
Scale
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- 250g (8 oz) cream cheese, softened
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- 3 large eggs
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- ½ cup (100g) granulated sugar
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- 1 ½ cups (360 ml) milk (or use half milk + half cream for extra richness)
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- 1 tsp vanilla extract
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- ½ cup (60g) all-purpose flour or ⅓ cup (40g) cornstarch
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- 1 cup (150g) blueberries (fresh or frozen)
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- Pinch of salt
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- Zest of 1 lemon (optional but highly recommended )
Instructions
- Preheat oven to 350°F (180°C) and line a baking dish (8×8 inch) with parchment paper.
- In a bowl, beat the cream cheese until smooth and creamy (no lumps).
- Add sugar and eggs, then whisk until well combined.
- Pour in milk (or milk + cream) and vanilla extract, mix until smooth.
- Add flour or cornstarch and a pinch of salt, whisk until fully incorporated.
- Stir in lemon zest (if using).
- Gently fold in the blueberries.
- Pour the batter into the prepared pan.
- Bake for 40–50 minutes until set on the edges but slightly jiggly in the center.
- Let it cool completely, then refrigerate for at least 2 hours (this step is key for clean slices!).
- Slice and enjoy your creamy, refreshing dessert
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Nutrition
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