Baked Blueberry Cheesecake

This baked cheesecake, made with only a few ingredients, is absolutely wonderful! Bonne blueberry purée is used as a flavor stripe, but you can use other Bonne purées as well. Yum!

Base:
approx. 200 g oat biscuits
75 g of melted butter or margarine

Filling:
400-600 g of mascarpone cheese or other cream cheese
2 dl sugar
4 eggs
1 tablespoon of potato flour or cornstarch
3 dl Bonne Blueberry purée

In addition:
Bonne Blueberry purée

Put the oat biscuits in a blender and grind. You can also chop the cookies in a plastic bag.
Add melted butter or margarine and mix the ingredients together.
Press the cookie crumb mixture onto the bottom of a 24 cm diameter pie pan lined with baking paper.
Put the pan in the fridge for a while or alternatively in the oven at 200 degrees for about 5-10 minutes.
Meanwhile, prepare the filling.
Put the Mascarpone cheese in a bowl and mix in the sugar, eggs and potato flour or cornstarch.
Take 1/3 of the filling in another bowl and mix in about 3 dl of Bonne Blueberry purée.
Pour the light-coloured filling over the cookie base and then pour the blueberry filling in stripes.
Use a fork or a knife to mix the fillings.
Put the cheesecake in the oven at 175 degrees and bake for about 50 minutes or until the surface is firm.
Let the cake cool for a while and then put it in the fridge.
The next day, remove from the pan and transfer to a serving plate.
Serve with Bonne Blueberry purée.

Recipe: Hellapoliisi