Blueberry Cheesecake
8 servings
50 minutes
Blueberry cheesecake is an exquisite dessert of American cuisine that embodies a harmony of flavors and textures. Its history is linked to the classic cheesecake that gained popularity in New York and then spread worldwide. The delicate cream cheese filling with cream and sour cream combines with the refreshing tartness of lime and the sweetness of blueberries, creating a rich flavor with a light fruity note. The crunchy base made from oatmeal cookies provides a pleasant contrast to the creamy mass. This dessert is perfect for festive occasions, cozy tea times, and romantic evenings. Blueberry cheesecake is not just a treat but a true delight where each spoon reveals the depth of flavor nuances and the subtle play of textures. It is especially good when chilled, as the berries and creamy mass reach perfect consistency.
1
Preheat the oven to 180 degrees. Line a 23 cm diameter springform pan with paper. Crush the cookies into fine crumbs in a blender or food processor, transfer to a bowl, and mix with melted butter.
- Oatmeal cookies: 300 g
- Butter: 100 g
2
Press the crumbs into the bottom of the mold and bake for 10 minutes until crispy. Then remove and cool.
3
Put one third of the blueberries in a pot with 3 tablespoons of water, 175 grams of sugar, and lime zest. Cook for 2 minutes until the berries start to break down. Set aside to cool. Pour the juice of 2 limes into a small pot and set aside.
- Blueberry: 500 g
- Sugar: 225 g
- Lime: 2 pieces
4
The filling is made from whipped cottage cheese with cream and sour cream, sugar, lime zest, and juice. Mix gelatin with 3 tablespoons of cold water in a cup and let it swell. Then dissolve it completely, either in the microwave on defrost mode or by placing the cup in a pot of water on low heat. Whip a bit of the cream mixture into the gelatin, then pour in the rest while continuing to whip.
- Dry cottage cheese: 500 g
- Cream 40%: 280 ml
- Sour cream: 280 g
- Sugar: 225 g
- Lime: 2 pieces
- Gelatin: 4 teaspoons
5
Mix the chilled berries from the syrup with the cream filling to create a marbled effect. Transfer to a cookie base and chill for at least 4 hours or until set.
- Blueberry: 500 g
6
Meanwhile, place a pot with the poured blueberry juice on the heat, boil for 2-3 minutes until it resembles syrup. Add the remaining blueberries and let it cool. Once set, carefully transfer the cake to a plate. Drizzle with berries and syrup on top.
- Blueberry: 500 g