Blueberry Cheesecake
Baking and Desserts • American
Description
You can substitute blueberries with raspberries, red currants, or strawberries.
Ingredients
- Oreo Cookies 10 oz
- Butter 5 oz
- Blackberry 20 oz
- Sugar 10 oz
- Lime 2 pieces
- Cream (40%) 10 fl oz
- Dry Curd 20 oz
- Sour Cream 10 oz
- Gelatin 4 spoons
Step-by-Step Guide
Step 1
Preheat the oven to 355°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.
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