Chilled Blueberry Cheesecake
Ingredients
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:
Preparation
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Ingredients
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Crust:
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1. Mix together crushed cookies, oatmeal, sugar, salt, butter and vanilla. Press into the base of a 20cm
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round x 9cm (8”x 3½”) springform pan and bake at 350°F (180°C ) for 12-15 minutes. Remove from
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an oven and cool completely at room temperature.
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Filling:
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2. Soak the gelatin in a 1/4 cup cold water (for about 10 minutes), and then put on a fire and warp up,
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stirring, until dissolved.
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3. Mix together cheese, heavy cream, sugar and lemon juice.
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4. Puree blueberries in a food processor(a blender will work fine) and mix with cream cheese mixture.
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5. Start stirring cheese mixture slowly, while pouring the warm gelatin, after ingredients have
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combined, let it stand for a few minutes until it start thickens.
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Now spoon over the mixture evenly into the chilled base, smooth the surface and refrigerate for about
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4-5 hours, but best to leave overnight.
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Before you unlock the spring form pan, run a knife around the edge of the cheesecake.
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Topping:
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6. Whip the heavy cream with vanilla sugar. Cover top of the blueberry cheesecake with whipped
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cream and blueberries.
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Enjoy:)
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Added:
Friday, February 3, 2012 - 4:06pm
