This Blueberry Cake is a Delightful Cross Between Cheesecake and Clafoutis!

Two desserts, two continents, two different vibes. On one side, the cheesecake, a legendary fresh cheese pie that takes pride of place in American coffee shop displays. It’s thick, creamy, and unapologetically indulgent, sparing no expense on biscuits or cream cheese. On the other, the clafoutis, a quintessential delicacy from Limousin, somewhere between a flan and a Breton far. Traditionally made with cherries, it now varies with an assortment of seasonal fruits.

At first glance, they don’t seem to have much in common, except perhaps a shared sense of richness and indulgence. Yet, the paths of these desserts do intersect under the hand of creative pastry chefs. Syntha, known as @slight_pearl on Instagram, showcases this with her “fresh cake,” a dessert straddling the line between the two, which she has been perfecting for years and never tires of.

The recipe’s surprise comes from its ingredients. Here, there’s no butter, cream cheese, or white sugar. Instead, the content creator opts for apple sauce, which naturally adds moisture and sweetness, and petit-suisse, whose creaminess is reminiscent of cheesecake but much lighter. She incorporates blueberries, but of course, you could use raspberries, blackberries, or peaches instead.

To whip up this delightful treat in individual servings, mix 12 g of flour (wheat or corn for a gluten-free option) with 100 g of apple sauce and 60 g of petit-suisse (or skyr, Greek yogurt, or thick cottage cheese). Then add 5 ml of agave syrup (or a few drops of vanilla extract). Fold in a generous handful of fresh blueberries and some lemon zest, then pour the mixture into a mug or a ramekin. Bake for 15 minutes at 170°C – though cooking times may vary slightly depending on your oven – then allow to cool completely for at least 2 hours before unmolding and diving in with a spoon.

Neither entirely cheesecake nor purely clafoutis, this little cake successfully combines the best of both without inheriting their excesses. Indeed, compromises can also be delicious!