Blueberry cheesecake is a rich and creamy dessert that combines the tangy sweetness of blueberries with the luscious texture of a classic cheesecake.
This indulgent treat features a buttery graham cracker crust as its foundation, offering a delightful crunch that perfectly complements the smooth filling. The cheesecake layer is made from a blend of cream cheese, sugar,
eggs, and vanilla, creating a velvety base with a hint of tanginess. On top, a generous layer of blueberry compote or fresh blueberries adds a burst of fruity flavor, balancing the richness of the cheesecake.
Ingredients:
200g of cookies
80g melted butter
300g of fresh or frozen blueberries
25g of sugar
450g cream cheese
160ml thick cream
1 teaspoon vanilla extract
1 tablespoon lemon juice
125g powdered sugar
10g gelatin powder
50ml of water
150 fresh blueberries on top
Preparation:
1. Mix melted butter with crushed biscuits and transfer to springform pan, refrigerate for one hour. In a small saucepan, heat the cranberries with lemon juice and sugar, then blend until smooth.
2. In a large bowl, beat cream cheese with powdered sugar, heavy cream, vanilla extract, and cooled blueberry mixture. Add the gelatin and mix everything well. Transfer the mixture to a springform pan. Refrigerate overnight or for a few hours. Decorate with blueberries and flowers.