Servings: cake
Blueberry Cheesecake
Super beautiful, fresh and delicious cheesecake with blueberries. I really think it turned out super delicious! The cheesecake is super fresh and has just a good taste of blueberries.
Equipment
- Springform
- Baking Paper
- Pot
Ingredients
Dark biscuit base
- 250 gram Digestive biscuits
- 100 gram Butter
- 28 gram Brown sugar
- 12.5 gram Cocoa powder
Blueberry cream cheese cream
- 10 pcs. Gelatin Sheets
- 750 gram Frozen blueberries
- 300 gram Sugar
- 600 gram Cream Cheese
- 1 pcs. Lemon just the juice
- 300 gram Greek Yoghurt
Instructions
Dark Biscuit Base
- First, prepare the springform pan.
- Place baking paper at the bottom of the springform pan and cake lining around the inside edge of the form.
- Blend the biscuits into fine crumbs.
- Then add melted butter, brown sugar, and cocoa powder.
- Mix everything together.
- Finally, spread the mixture at the bottom of the form and press it firmly.
- Place the biscuit base in the fridge.
Blueberry Cream Cheese Filling
- Soak the gelatin in water.
- Slowly bring the blueberries to a boil in a pot. Once soft, blend them into a "purée" (save about 100g for topping before adding gelatin).
- Now add the gelatin and melt it.
- Mix cream cheese, lemon juice, Greek yogurt, and sugar into a cream.
- Add the remaining purée to a small amount of the cream and mix it together.
- Then combine it with the rest of the cream.
- Finally, pour the cream over the cake.
- Make stripes with the saved purée, then drag a pointed object, e.g., a meat skewer, through in the opposite direction to create a pattern.
- Place the cheesecake in the fridge for at least four hours.