"Wrong" Blueberry Cheesecake
4 servings
85 minutes
The 'wrong' cheesecake with blueberries is a cottage cheese dessert with a delicate structure and an expressive berry accent. Its roots go back to classic European cuisine, but the recipe gains individuality through an unconventional combination of ingredients. The crunchy base made of 'Yubileynoye' cookies contrasts with the airy cheese mass, while blueberries add a refreshing tartness. The main charm of this cheesecake is its simplicity in preparation: a minimal amount of sugar allows natural flavors to shine through, and the long cooling process makes the texture perfect. This dessert is great for cozy home tea parties or festive evenings, adding warmth and flavor to the atmosphere. It can be served with a cup of strong coffee or fragrant tea, and berries can be varied by season, choosing fresh or frozen options.
1
Preheat the oven to 170–180 degrees.
2
Crush the cookies into crumbs (but not to 'dust') in a blender, then mix with softened butter. It should form a pliable mass that can be shaped into a crust with your fingers.
- Cookies ""Jubilee"": 200 g
- Butter: 100 g
3
Mix all other ingredients (except blueberries) well with a mixer, then add the berries and gently stir with a spatula. Of course, you can use any berries you like, whether fresh or frozen. About sugar - I don't like overly sweet desserts, so there's relatively little sugar in the recipe. Taste the mixture and add sugar to your liking.
- Soft cottage cheese: 200 g
- Philadelphia cheese: 220 g
- Sour cream 20%: 2 tablespoons
- Cream 20%: 200 ml
- Brown sugar: 6 tablespoons
- Vanilla sugar: 10 g
- Chicken egg: 2 pieces
- Blueberry: 1 glass
4
Spread the butter cookies in the mold with your fingers, remembering to shape the edges. Pour the cheese-curd mixture into the base.
- Cookies ""Jubilee"": 200 g
- Butter: 100 g
5
Bake in the oven for about an hour. The center of the finished cheesecake should jiggle. Chill for several (5-6) hours before serving. It's even better to prepare it the day before and leave it in the fridge overnight.