Blueberry Cheesecake
Baking and Desserts • European
Description
You can add dark chocolate to the cookies for a touch of sophistication; I recommend using 'Blagoda' cottage cheese, which has the necessary creaminess and is grain-free, which is essential (0%, you can use 9%); if the mixture turns out a bit runny (depending on the size of the eggs / fat content of the Philadelphia cheese), sift in a couple of tablespoons of flour and mix (preferably before combining with the egg whites to maintain airiness); you can add 0.3 teaspoons of baking powder (optional); don't be alarmed when it rises during baking, and do not overbake it. You can only assess the taste after cooling and letting it rest! Enjoy!
Ingredients
- Fresh Berries 5 oz
- Philadelphia Cheese 5 oz
- Farm fresh eggs 4 pieces
- Orange bitters 3 tablespoons
- Chocolate Gingerbread Cookies 5 oz
- Cottage cheese 15 oz
- Vanillin a pinch
- Powdered Sugar 8 tablespoons
- Butter 0 oz
Step-by-Step Guide
Step 1
Crush the chocolate cookies in a blender or with a fork (moistened with orange liqueur beforehand), and spread them at the bottom of a baking dish greased with butter (I use a rubber Tupperware for the tenderness of the cheesecake), smoothing it out with a tablespoon.
Step 2
Separate the egg yolks from the whites, chill the whites, and beat the yolks with powdered sugar and vanillin until a thick consistency is achieved.
Step 3
Gradually add the cottage cheese to the yolk-sugar mixture, preferably in increments of 0.5 packs, while mixing with a mixer.
Step 4
In a separate container, whip the egg whites well, then add the Philadelphia cheese to them.
Step 5
Carefully combine the cottage cheese and cheese mixtures without disturbing the fragility of the egg whites and gently mix.
Step 6
You're in the home stretch! Pour 0.5 of the mixture into the dish with the cookies, randomly scatter the blueberries (washed and dried on a paper towel), and carefully add the remaining mixture, smoothing the surface (for example, with a tablespoon).
Step 7
Place in a preheated oven at 430°F and bake until a rich orange crust forms, about 40 minutes.
Step 8
Remove from the oven, cover with a dry towel, let cool, and refrigerate overnight.
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