Directions
- 1Crush the digestive cookies into fine crumbs and mix with melted butter and honey until the texture resembles wet sand.
- 2Press the cookie mixture firmly into the bottom of a pan lined with parchment paper.
- 3Bake the cookie base for 10-12 minutes at 350°F (175°C), then let it cool slightly.
- 4In a large bowl, beat the softened cream cheese until completely smooth.
- 5Add sugar and honey to the cream cheese and mix until creamy and well combined.
- 6Add eggs and egg yolks one at a time, mixing gently after each addition, ensuring not to overmix.
- 7Mix in the heavy cream and vanilla extract.
- 8Add cornstarch and fold until fully incorporated, ensuring the mixture is smooth and lump-free.
- 9In a small saucepan, combine blueberries, sugar, and lime juice. Cook over medium heat until berries break down and release juices.
- 10Dissolve cornstarch in a tiny bit of water, then add to the blueberry mixture and cook until thickened to a jam-like consistency. Let it cool.
- 11In a bowl, combine flour, brown sugar, and cinnamon. Add cold, cubed butter and rub it in with your fingers until crumbly. Set aside in the fridge.
- 12Pour the cheesecake filling over the slightly cooled cookie crust.
- 13Add spoonfuls of blueberry jam on top of the cheesecake filling.
- 14Use a knife or skewer to create swirls with the blueberry jam.
- 15Add fresh blueberries on top.
- 16Sprinkle the streusel evenly over the fresh blueberries and cheesecake mixture.
- 17Place the pan inside a larger pan and fill the outer pan with hot water (water bath).
- 18Bake at 325°F (160°C) for 1 hour 15 minutes to 1 hour 25 minutes, or until the center is slightly jiggly but set on the edges.
- 19Let the cheesecake cool at room temperature, then refrigerate overnight (at least 8 hours).
- 20Slice into bars and serve.
Ingredients
- 800 g cream cheese
- 180 g heavy cream
- 4 large eggs
- 2 egg yolks
- 100 g honey
- 70 g granulated sugar
- 4 tsp vanilla extract
- 1 tbsp cornstarch
- 300 g digestive cookies
- 70 g melted butter
- 1 tsp honey
- 200 g blueberries
- 40 g sugar
- 0.5 lime juice
- 1.5 tsp cornstarch
- 80 g flour
- 40 g cold butter, cubed
- 50 g brown sugar
- to taste cinnamon
- to taste fresh blueberries
Equipment
baking panparchment papersmall saucepanlarge bowlelectric mixerknifeskewercooling rack
Tips
- Do not overmix the cheesecake filling after adding eggs and egg yolks.
- Place your pan inside a larger pan and fill the outer pan with hot water (water bath / baño María) when baking.
- Let the cheesecake cool at room temperature, then refrigerate overnight (at least 8 hours) for best texture.
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