Blueberry Cheesecake

Baking and Desserts | American cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

You can substitute blueberries with raspberries, red currants, or strawberries.

Ingredients

Oreo Cookies - 10.6 oz
Butter - 3.5 oz
Blackberry - 17.6 oz
Sugar - 7.9 oz
Lime - 2 pieces
Cream (40%) - 9 fl oz
Dry Curd - 17.6 oz
Sour Cream - 9.9 oz
Gelatin - 4 spoons

Step by Step guide

Step 1

Preheat the oven to 356°F. Line a 23 cm springform pan with parchment paper. Crush the cookies into fine crumbs using a blender or food processor, then transfer them to a bowl and mix with melted butter.

Step 2

Press the crumbs into the bottom of the pan and bake for 10 minutes until golden and crisp. Then remove and let cool.

Step 3

Place one-third of the blueberries in a saucepan with 3 tablespoons of water, 175 grams of sugar, and the zest of a lime. Cook for 2 minutes until the berries start to break down. Remove from heat and let cool. Pour the juice of 2 limes into a small saucepan and set aside.

Step 4

The filling is made from whipped cottage cheese with cream and sour cream, sugar, lime zest, and juice. Mix the gelatin with 3 tablespoons of cold water in a cup and let it sit until it swells. Then completely dissolve it, either in the microwave on the defrost setting or by placing the cup in a pot of water over low heat. Whip a bit of the creamy mixture into the gelatin, then pour in the remaining mixture while continuing to whip.

Step 5

Mix the chilled berries from the syrup with the creamy filling to create a marbled effect. Transfer to a cookie base and chill for at least 4 hours or until set.

Step 6

In the meantime, place a pot with the strained blueberry juice over the heat and simmer for 2–3 minutes until it thickens to a syrup-like consistency. Add the remaining blueberries and let it cool. Once it has set, carefully transfer the cake to a plate. Drizzle the berries and syrup on top.