Baked Blueberry Cheese Cake


With blueberries in full season, I seem to have entered a “blueberry mode”! I do have a few recipes on my “desk” right now, and you can expect at least three more coming in the near future!

her is another version of Japanese cheese cakes:
Baked Blueberry Cheese cake!

INGREDIENTS: For a 15 cm wide mold
-Cream Cheese (Philadelphia style): 200 g
-Sugar: 4~5 large tablespoons
-Eggs: 2
-All-purpose flour: 3 large tablespoons
-Fresh cream: 100 ml
-Lemon juice: 1 large tablespoon
-Blueberries (frozen): 120 g

-Preheat oven to 180 degrees Celsius.
Place baking paper inside mold.

-In a larg bowl drop cream cheese. Add sugar, eggs, flour, fresh cream in that order and mix well one by one. Last add lemon juice and mix well.

-Drop bluberries in and quickly mix. Pour cheese cake mixture into mold and bake for 40~50 minutes.

-You could use an 18 cm wide mold, but it will take less time to bake.
You may use a square mold to allow you to cut the cake into “sticks” for a different presentation.
Above picture shows a cake to which 60 g of crushed Graham Crackers mixed with 15 g of butter to provide a more solid base!

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18 thoughts on “Baked Blueberry Cheese Cake”

  1. I love a cake that starts out with a delicious taste and texture at the top (start for me hehe) and finished with some fresh fruit or a cream/sauce reservoir at the bottom. Eating a cake should be an adventure for the tastebuds, done correctly you end up fully satisfied and in a good mood.


  2. Here I am ready to go to sleep and I see this. I should never look at the desserts you post at midnight because now I’m craving for cheesecake in the middle of the night. lol.


  3. Berry season seems to be good this year. Love the layer of blueberries on the bottom. It is like digging for treasure in your dessert!


  4. We just had a news report that said blue berries are the most healthy food item in the world? I was thinking it was Bombay Gin? Robert you are always so “a la mode”. best from Montecito, s


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