Blueberry Cheesecake

image by: sernik na zimno z jagodami

Ingredients

Crust:

100g crushed

whole wheat cookies

(store bought or home-made)

1 / 2 cup instant oatmeal

3 tablespoons of brown sugar

pinch of salt

7 tablespoons unsalted butter, melted

few drops of vanilla extract 

 

For the filling:

40g powdered gelatine

1/4 cup water

400g cream cheese, softened

250ml heavy cream 30%

1 cup sugar (if you like more sweet add more sugar)

1 tablespoon lemon juice

3 cups blueberries, washed and drained 

 

For the topping:

250ml heavy cream 30%

3 teaspoons of vanilla sugar

1 cup blueberries, washed and drained 

 

Crust & Filling:

1. Mix together crushed cookies, oatmeal, sugar, s

alt, butter and vanilla. Press into the base of a 2

0cm

round x 9cm (8”x 3½”) springform pan and bake at 3

50°F (180°C ) for 12-15 minutes. Remove from

an oven and cool completely at room temperature.

  

2. Soak the gelatin in a 1/4 cup cold water (for ab

out 10 minutes), and then put on a fire and warp up

,

stirring, until dissolved.

3. Mix together cheese, heavy cream, sugar and lemo

n juice.

4. Puree blueberries in a food processor(a blender

will work fine) and mix with cream cheese mixture.

5. Start stirring cheese mixture slowly, while pour

ing the warm gelatin, after ingredients have

combined, let it stand for a few minutes until it s

tart thickens.

Now spoon over the mixture evenly into the chilled

base, smooth the surface and refrigerate for about

4-5 hours, but best to leave overnight.

Before you unlock the spring form pan, run a knife

around the edge of the cheesecake.

Topping:

6. Whip the heavy cream with vanilla sugar. Cover t

op of the blueberry cheesecake with whipped

cream and blueberries

 

 

image&recipe by: CLICK HERE