Lemon "cheesecake" with blueberries

6 servings

20 minutes

Lemon cheesecake with blueberries is an exquisite dessert inspired by the sophistication of French cuisine. Its history traces back to classic cheesecakes but without the traditional cheese layer. Instead, it features a light and refreshing lemon mousse. The gentle tartness of lemons harmonizes with the sweetness of blueberries, creating a balance of flavors that entices from the first spoonful. The crumbly base adds textural depth to the dessert, while the creamy mousse provides unique softness. This cheesecake is perfect for festive occasions and cozy evenings. It requires no baking, thus retaining its lightness and freshness. Served in glasses, it becomes elegant and convenient for individual enjoyment. Topped with blueberries and powdered sugar, it transforms into a true work of art on your table.

Energy value per serving

• Calories: 319.4
• Proteins: 8.8g
• Fats: 9.8g
• Carbohydrates: 38.6g

Ingredients

• Shortbread: 12 pc
• Blueberry: 100 g
• Powdered sugar: to taste
• Sugar: 75 g
• Chicken egg: 4 pc
• Gelatin in plates: 2 pc
• Lemon: 3 pc
• Cream: 100 ml

Cooking steps

1. Crush the sand cookies without nuts, raisins, and other additives into large crumbs using a rolling pin, and distribute them in glass cups so that a layer about 1 cm thick forms at the bottom of each.

   Required ingredients:

   • Shortbread: 12 pieces

2. Prepare the cheesecake. Separate the egg whites from the yolks. In a separate bowl, beat the yolks with sugar until the mixture turns white. Soak the gelatin sheets in a cup of cold water.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar: 75 g
   • Gelatin in plates: 2 pieces

3. Grate the zest, squeeze the lemon juice, and add it to the pot. Cook them for a couple of minutes over low heat, then remove and add the dried gelatin, stirring the mixture until fully dissolved. Add the mixture to the yolks with sugar and stir again. Whip the egg whites and add them as well. In a salad bowl, previously chilled in the refrigerator, whip the cold cream into a foam. Pour it into the mixture and gently stir.

   Required ingredients:

   • Lemon: 3 pieces
   • Gelatin in plates: 2 pieces
   • Chicken egg: 4 pieces
   • Cream: 100 ml

4. Divide the resulting cream into glasses with cookies and place in the refrigerator for at least 1 hour.

   Required ingredients:

   • Shortbread: 12 pieces

5. Decorate the ready cheesecakes with blueberries, sprinkle with powdered sugar, and serve.

   Required ingredients:

   • Blueberry: 100 g
   • Powdered sugar:  to taste