Easy blueberry Cheesecake

                              

 This cheese cake is really easy and really good. I picked it up from my jewish book (as a matter of fact I have no idea how to copyright her cause it is from a book not a website). 

So this cheesecake is not too sweet and the amounts are pretty much perfect! Baking is a great great art you all. It is so precise! I am learning a lot about this. There is not a "more or less" with baking, you better measure your ingredients and follow the freaking recipe.

INGREDIENTS:
-200 grams of blueberries.
-1 kg of fresh cheese (queso fresco).

-3 eggs.

-120 grams of sugar.

-1 pinch of salt.

-some drops of vanilla.

-90 grams of flour.

STEPS:

1. Preheat your oven to 160.

2. Prepare the dough, so mix in a bowl the cheese and eggs. Beat and mix well.

3. Now add the sugar, salt and vanilla. 

4. Now add slowly the flour.

5. Now pour the mix in a dish with baking paper. The original recipe recommends 20x20 but mine was bigger.

6. Now bake in 160 degrees for about an hour or so until it is firm.

In hindsight I wish I had put more blueberries on top. Next time I will. You can also add raspberries or red berries, etc. Also keep an eye to your oven because it might take longer or less. Also, last tip, the following day it tastes much much better. Let it cool off and leave it alone!