The blueberry cheesecake has attracted my attention by the extraordinary combination of white and purple colors, which is triggered by the ingredients the cake contains. The taste features of the cake are not less fantastic. The dessert contains berries and cheese – what else kids and adults need to get the most out of the dish?
- shortbread cookies : 250 g (chocolate)
- butter : 120 g
- cottage cheese : 400 g
- egg : 3 piece
- sugar : 120 g (70 g for the cheese layer and 50 g for the blueberry layer)
- vanillin : 1 g
- blueberry juice : 250 ml (fresh)
- starch : 30 g
Stages of cooking
Mill the shortbread biscuits, melt the butter on small fire
Mix butter and biscuits to get plastic and soft dough
Spread the dough on the bottom of the loose-base cake tin, which is 22 cm in diameter. Do not forget about making the edges!
Mix fresh blueberry juice with starch and sugar. Try to do that properly not to leave any drops of starch
Pour the blueberry layer on the biscuit base and put the form into the pre-heated to 210 degrees oven for about 10 minutes
The blueberry layer should set well during that time. After that, you can reduce the temperature to 160 degrees
Sift the cottage cheese, add eggs, sugar and vanillin. Whip the mixture using the mixer at LOW speed until it becomes smooth
Spread the cheese layer on the blueberry layer and bake on the water-bath in the pre-heated to 160 degrees oven for about 50 minutes. Leave the dessert in a fridge for the night. Serve decorated with fresh blueberry!