Blueberry Cheesecake

How many different cottage cheese desserts there are! .. And not eat all … Here is another recipe for cheesecake with blueberries from soft cheese and crushed cookies with butter. The mysterious pattern on the surface of the cheesecake is created using blueberry jam.

Servings: 8

Ingredients

• Coarse flour cookies – 125 g
• Butter – 4 tbsp (about 60 g)
• Blueberries – 1 glass
• Sugar – ¾ cup and 3 tbsp
• Cream cheese – 350 g
• Mascarpone cheese – 1 glass
• Large eggs – 2 pcs.
• Egg yolk – 1 pc.
• Vanilla extract – ½ teaspoon
• Flour – 2 tbsp

Directions

1. Preheat oven to 180 degrees. Lubricate the mold. Place the cookies in a food-grade plastic bag and crush them with a rolling pin. Melt the butter in a saucepan, add the cookie crumbs and stir well. Spread a layer of oiled crumbs evenly on the bottom of the pan.
2. Stir the blueberries with 3 tbsp sugar in a food processor until smooth. Rub the mixture through a fine sieve into a saucepan. Bring to a boil and simmer for 3-5 minutes, until jam. Wash the blender bowl.
3. Combine ¾ cups sugar, cream cheese, mascarpone, eggs, vanilla, and flour using a food processor until smooth. Pour the mixture over the crumbs into a mold. Smooth the surface and gently drizzle with blueberry jam, creating any pattern with a teaspoon. Bake for 40 minutes. Leave in the turned-off oven for 1 hour (this is to avoid cracks when cooling the dessert). Next, place the cheesecake in the refrigerator. (You can simplify the technology and pour the baked cheesecake with the prepared blueberry jam).

Enjoy your tea!