Blueberry Cheesecake
8 servings
80 minutes
Blueberry cheesecake is a refined combination of airy cottage cheese cream and delicate cheese aroma, highlighted by vibrant blueberries. This dessert originates from European culinary tradition and has long won the hearts of sweet lovers worldwide. Chocolate cookies soaked in orange liqueur form an elegant base, while the airy texture of the filling provides a sense of lightness. Blueberries not only decorate the cheesecake but also add a slight tartness that perfectly complements the sweetness of the cream. This cheesecake will be the star of a festive table or an elegant tea party. It is served chilled, enhancing the contrast between the dense base and delicate filling. Each spoonful is a harmony of flavors that awakens the most pleasant emotions.
1
Crush chocolate cookies in a blender or with a fork (moistened with orange liqueur beforehand), place at the bottom of a buttered pan (I use a rubber Tupperware for cheesecake softness), and smooth with a spoon.
- Chocolate cookies: 100 g
- Orange liqueur: 3 tablespoons
- Butter: 30 g
2
Separate the yolks from the whites, place the whites in the cold, and beat the yolks with powdered sugar and vanillin until a thick consistency.
- Chicken egg: 4 pieces
- Icing sugar: 8 tablespoons
- Vanillin: pinch
3
Add cottage cheese to the yolk-powder mixture, I recommend adding it gradually in 0.5 packs while mixing with a mixer.
- Fat-free curd cheese: 400 g
4
In a separate container, whip the egg whites well and add Philadelphia cheese to them.
- Chicken egg: 4 pieces
- Cream cheese (Philadelphia): 200 g
5
Carefully combine the cottage cheese and cheese mixtures without disturbing the fragility of the protein mass and mix gently.
6
You are on the home stretch! Place 0.5 of the mixture in the cookie mold, scatter the blueberries (washed and dried on a paper towel) randomly, then carefully add the remaining mixture, making the surface smooth (for example, with a tablespoon).
- Blueberry (highbush): 150 g
7
Place in a preheated oven at 220 degrees and bake until a rich orange crust forms, about 40 minutes.
8
Remove from the oven, cover with a dry towel, let cool, and place in the refrigerator overnight.
