Eating Sweet Recipes

American Cheesecake with Blueberry Topping

Today was my first time as a flea-market seller down at a friend’s house in Kerpen. Luckily the weather was fantastic, although you kinda freeze your butt off when you start at 6.40 in the morning. So I started as a newbie and I have to say that I was pretty excited to sell my old stuff and bargain with the people. At the end of the day it went pretty well. I ended with some extra cash, a little sunburn on my back and two great deals (a retro tea set and a manual reflex camera from the 60s).

To come to the actual topic: My mum and I decided to make one of our special cakes for the occasion and for the fact that we practically parked our things in front of our friend’s house. This cheesecake comes with a blueberry topping but you can use every kind of fruit you want to or just make it without topping. I personally like it because the fruity sourness of the blueberries and the mild cheesecake flavour complement each other very well.


You need:

For the cheese cake crust:

  • 150g biscuits
  • 1 pinch of cinnamon
  • 60g melted butter

For the filling:

  • 200g brown sugar
  • 800g cream cheese
  • 200g sour cream
  • 4 eggs
  • 50ml milk
  • 2 tbsp. flour
  • 2 packages of vanilla flavouring

For the topping:

  • 1 glass of sugared blueberries
  •  gelatin leaves


Crumble the biscuits and mix them with the melted butter. Fill the mixture into a springform pan (Ø 26 cm).

Mix the cream cheese with the sour cream, sugar and vanilla flavouring. Stir in the eggs separately. Add milk and flour and spread the mixture on the biscuit base.

Bake everything at 150-160°C (300-320°F) for about one hour. Take out the cake and loosen the seam of the springform pan, letting it cool for about 45 minutes.

In a pot bring to the boil the blueberries. At the same time let the gelatine leaves soak in cold water, then add them to the blueberries. Thicken the mixture by letting it cool while stirring it. Spread on the cake and let it set.


Now you have your summery cake ready! Instead of blueberries you cold use raspberries or wild berries or even peaches, there’s no limit to your imagination. Enjoy with a glass of ice-cold lemonade!

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