Blueberry Cheesecake with Whipped Cream
by Editorial Staff
A true summer, airy, and of course delicious blueberry cheesecake with whipped cream. Bliss!!!
Ingredients
- Blueberries – 3 stacks
- Cream (35% -sweet 250 gr. In cream and
- 250 gr. For decoration) – 500 g
- Cream cheese – 500 g
- Powdered sugar – 1 stack.
- Lemon juice – 1 tbsp
- Water – 50 ml
- Gelatin – 30 g
- Vanilla sugar – 3 teaspoon
- Butter – 50 g
- Cookies – 150 g
Directions
- Grind the cookies into crumbs (preferably in a food processor). Stir in melted butter.
- Tamp the biscuits around a 21 cm circle.
- Soak gelatin in 50 g water. Then dissolve the gelatin in a water bath.
- Grind blueberries in a food processor until pureed.
- Combine cream cheese (room temperature), whipped cream, icing sugar, and lemon juice.
- Add cheese to the cream and stir. Add ground blueberries to cream cheese and stir. Add warm gelatin and mix thoroughly.
- The layout on the base and fill out the form. Align to surface. We send the Cheese to the refrigerator for 4-5 hours, preferably at night.
- Take out the finished cheese from the mold. Whip the cream with vanilla sugar. And cover the top of the Cheese. Top with blueberries. I decorated with blueberries from my garden.
Enjoy your meal!
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