Blueberry cheesecake turns out to be an unusual purple color. Unusual “striping” is another highlight of this cake …

Summary

Ingredients

• Little cookies – 300 g
• Butter – 100-150 g
• Cottage cheese – 500 g
• Sour cream – 500 g
• Sugar – 300 g
• Blueberries – 300 g
• Gelatin – 50-60 g
• Curd cream – 200 g

Print Recipe Pin Recipe

Instructions

1. Mash cookies into crumbs.

   

2. Melt the butter.
3. Mix cookies with melted butter. Distribute the resulting dough in a split from in the form of a cake.
4. Rub the cottage cheese through a sieve or interrupt with a blender.
5. Mix sour cream with sugar.
6. Add to curd.
7. Wash the blueberries and chop them in the puree.

   

8. Put a third of the curd in the blueberry puree, mix thoroughly.
9. Prepare instant gelatin as it is written on the package, but no more than in a glass of water (preferably in 100 ml of water).
10. Add it equally to both portions of the curd mass.
11. In the middle of the cookie base, alternately layout the curd mass of different colors: first, 3 tablespoon. white spoons, then 3 tbsp purple. And so, until all the curd mass ends.
12. Since the blueberry serving is thinner and more fluid, it should eventually completely cover the cake, covering the white areas.
13. Put the blueberry cheesecake in the refrigerator for 4-5 hours.
14. Remove the finished blueberry cheesecake from the springform pan and garnish with curd cream.

Bon Appetit!