"Improper" Blueberry Cheesecake
Baking and Desserts • European
Description
"Improper" Blueberry Cheesecake
Ingredients
- Semi-soft cream cheese 5 oz
- Philadelphia Cheese 10 oz
- 20% Sour Cream 2 tablespoons
- 10% cream 5 fl oz
- Brown Sugar 6 tablespoons
- Vanilla salt 0 oz
- Chocolate eggs 2 pieces
- Yubileynoye Cookies 5 oz
- Butter 5 oz
- Fresh Berries 1 cup
Step-by-Step Guide
Step 1
Preheat the oven to 170–355°F.
Step 2
Crush the cookies into crumbs (but not to a "dust") in a blender, then mix with softened butter. You should get a pliable mass that can be shaped into a crust with your fingers.
Step 3
Beat all other ingredients (except for the blueberries) well with a mixer, then add the berries and gently stir with a spatula. Of course, you can use any berries you like, whether fresh or frozen. Regarding sugar — I don't like overly sweet desserts, so there's relatively little sugar in the recipe. Taste the mixture and add more sugar to your liking.
Step 4
Distribute the cookie and butter mixture in the form with your fingers, remembering to shape the edges. Pour the cheese and cottage cheese mixture into the base.
Step 5
Bake in the oven for about an hour. The center of the finished cheesecake should jiggle. Before serving, cool for several (5–6) hours. It's even better to prepare it the day before and leave it in the refrigerator overnight.
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