Blueberry Cheesecake with Crunchy Base

Summary

Ingredients

• 75 g almond (s), with skin
• 100 g biscuit (s), (wholemeal biscuits Hobbit)
• 100 g butter
• 100 g whipped cream
• 6 sheets gelatin, white
• 400 g double cream cheese
• 150 g yourt, (whole milk)
• 100 g suar
• 1 packet vanilla sugar
• 1 lemon (s), organic
• 300 g blueberries, (blueberries), also frozen

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Instructions

1. Thaw the berries at room temperature if they are frozen berries.
2. Line the bottom of the springform pan with parchment paper. Then melt the butter in the saucepan. Meanwhile, coarsely chop the almonds and roast them until golden brown in a non-oiled pan. Roughly crumble the biscuits. Mix both well with the melted butter. Press the mass evenly into the mold as a base and place in the refrigerator for about 30 minutes until it is firm.
3. Soak 5 sheets and 1 sheet of gelatine separately in cold water, e.g. in food storage boxes. Wash the lemon with hot water, dry it and rub the peel thinly. Halve and squeeze the lemon. Whip the cream until stiff and chill.
4. Briefly stir the cream cheese, yoghurt, 100 g sugar, vanilla sugar, lemon zest and 3 tablespoons lemon juice with the whisk of the mixer until smooth. Squeeze out 5 sheets of gelatine, dissolve over a very low heat and remove from the stove. Stir in 2 tablespoons of the cream cheese cream, then stir into the rest of the cream. Fold in the cream. Spread the cream on the crunchy base and chill for about 30 minutes.
5. Finely puree the blueberries with a hand blender. Squeeze out 1 sheet of gelatine, dissolve over a very low heat and remove from the stove. First stir in 1 tablespoon of blueberry puree, then stir into the rest of the puree. Pour the puree on the cream cheese cream and distribute evenly. Cover the cake and let it steep for a few hours / overnight. If the blueberries are very sweet, you can also stir in a spoonful of lemon juice there.