Blueberry Oreo Cheesecake

20 mins Prep Time

0 mins Cook Time

Written By

Vy Khue

This cheesecake has many versions and is created in many countries around the world. Unexpectedly, this cake originated as a dessert of the ancient Greeks.

In addition to the baked versions, this version of cheesecake using the cold method combined with berry fruits is excellent in the summer but can be made year round with frozen fruit. The luscious taste of cheesecake combined with the freshness of berries is a beautiful pairing. If you are unable to get your hands on fresh fruit, frozen will suffice. Check out this recipe for cheesecake with a blueberry jam and Oreo crust!

Ingredients

Blueberry Jam

130 grams frozen blueberries (or fresh if in season)
150 grams granulated sugar

Oreo Crust

24 Oreos
80 grams unsalted butter, melted

Cheesecake

10 grams gelatin powder
130 grams plain cream cheese (or ricotta), room temperature
250 grams whipping cream
3 grams lemon juice

Directions

Blueberry Jam

1 Steps

Step 1

In a medium pot, cook the granulated sugar and blueberries over medium heat until the sugar has melted and coated the blueberries. Depending on desired consistency, can either crush the blueberries with a spoon or blend (if you prefer a smooth jam). Let cool and set aside.

Oreo Crust

3 Steps

Step 1

Pulse the Oreos in a food processor for a finer crust (should resemble coarse sand) or can break up by hand for more noticeable chunks.
Step 2

Mix in melted butter. Spread Oreo crust into a cheesecake mould (one with removable sides), spreading evenly on the bottom of the mould and up the sides.
Step 3

Put the mould into the fridge to set.

Cheesecake

9 Steps

Step 1

Soak the gelatin powder with 7-10 mL of water in a small bowl. Set aside.
Step 2

Using a rubber spatula or handheld mixer, mix the cream cheese with the sugar in a medium-sized bowl.
Step 3

Add whipping cream and lemon juice, continue mixing with a hand mixer until the cheese mixture is smooth and has a light texture, not too liquid.
Step 4

Add a little of the mixture to the gelatin, mix well and then pour 2/3 of it back into the bowl of the cheese mixture, mix well (make sure 1/3 is set aside).
Step 5

Remove the cake base from the refrigerator and add half of the cheese mixture. Add half of the cooled blueberry jam (reserve the rest), decorate as you like or you can use a toothpick to swirl to create beautiful patterns.
Step 6

Pour the remaining cheese mixture into the mould, making the surface as flat as possible. Place the cake in the fridge to chill for about 1 hour.
Step 7

Add the remaining 1/3 gelatin to the remaining jam and cook on low heat. Cook while stirring.
Step 8

Once the cheesecake is set, add the remaining gelatin and jam mixture on the surface and continue to use a toothpick to decorate.
Step 9

Refrigerate the whole cake and let it sit for about 1 hour to make sure it's set. Cold cakes will cut much better. Please keep the cake in the refrigerator!