A true summer, airy, and of course delicious blueberry cheesecake with whipped cream. Bliss!!!

Summary

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

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Instructions

1. Grind the cookies into crumbs (preferably in a food processor). Stir in melted butter.
2. Tamp the biscuits around a 21 cm circle.
3. Soak gelatin in 50 g water. Then dissolve the gelatin in a water bath.
4. Grind blueberries in a food processor until pureed.
5. Combine cream cheese (room temperature), whipped cream, icing sugar, and lemon juice.
6. Add cheese to the cream and stir. Add ground blueberries to cream cheese and stir. Add warm gelatin and mix thoroughly.
7. 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.
8. 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!