Peach & Blueberry Cheesecake

Name: Peach & Blueberry Cheesecake
Prep time: 150 min
Cook time: 70 min
Total time: 220 min
Yield: 8
Cuisine: Dessert
Ingredients: 2/3 cup Walnuts; 2 Tbsp Sugar; 3/8 cup Butter; 1/3 cup Graham Cracker; 2 cups Fresh Blueberries; 1 Tbsp Corn Starch; 1/4 cup Sugar; 1 Tbsp Lemon; 1/4 cup Water; 1 cup Fresh Blueberries; 3 Peaches; 4 Eggs; 650 g Cream Cheese; 1 cup Greek Yoghurt; 1 tsp Vanilla Extract; 1 Tbsp Corn Starch; 1 cup Sugar

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Level

difficult

Cooking

70 min

Preparation

150 min

Ingredients

Servings

For the Crust
Walnuts grounded	²⁄₃ cup
Sugar	2 tbsp
Butter	³⁄₈ cup
Graham Cracker crumbs	¹⁄₃ cup
For Blueberry Compote
Fresh Blueberries	2 cups
Corn Starch	1 tbsp
Sugar	¹⁄₄ cup
Lemon juice	1 tbsp
Water	¹⁄₄ cup
For Cheesecake Filling
Fresh Blueberries	1 cup
Peaches Thinly Sliced	3
Eggs	4
Cream Cheese soften	650 g
Greek Yoghurt	1 cup
Vanilla Extract	1 tsp
Corn Starch	1 tbsp
Sugar	1 cup

How to cook

Prepare crust

Combine walnuts with graham cracker crumbs, melted butter, and sugar.
Press into the bottom of the 9-inch spring form pan.
Bake for 10 minutes at 180°C and remove from the oven and cool completely.

Prepare blueberry Compote

Combine blueberries with lemon juice, water, and corn starch over medium heat.
Stir occasionally for 2-3 mins until thickened.

Prepare filling

Beat the softened cream cheese in an electric mixer and add sugar and yogurt, vanilla extract and corn starch and mix until combined.
Add one egg at a time until just combined then pour it over the crust.
Add spoonfuls of blueberry compote to the top and swirl with a knife.

Start baking

Bake for 1 hour at 180°C. Then cool for an hour on the counter before removing it from the spring form pan.
Cool it completely in the fridge for at least 6 hours or overnight.
When it’s ready to serve, decorate the top of the cake with the thinly sliced peach and blueberries. Serve and enjoy!