Blueberry cheesecake

Blueberry cheesecake – a dessert that perfectly combines creaminess with the fresh flavors of berries. This recipe is ideal for warm summer days or for moments when you want to impress someone special. A magical combination of a crunchy biscuit base and a smooth filling, this cheesecake is a true indulgence that will delight any palate.

Total preparation time: 3 hours (including cooling time)
Preparation time: 30 minutes
Baking time: 10 minutes
Number of servings: 12

Ingredients

For the base:
- 275 g Petit Beurre biscuits (or digestive biscuits)
- 100 g unsalted butter, melted

For the filling:
- 400 g creamy yogurt (preferably Greek yogurt for a richer texture)
- 250 g cream cheese (20% fat, for a balanced taste)
- 5 tablespoons sugar
- 2 packets vanilla sugar
- 2 packets powdered gelatin Dr. Oetker
- 500 ml liquid cream

For decoration:
- 500 g fresh blueberries
- 4 tablespoons sugar
- 5 tablespoons water
- 1 packet red gelatin

Step by Step Preparation

Step 1: Prepare the base
1. Crushing the biscuits: Start by crushing the biscuits as finely as possible. You can use a food processor for a uniform texture. If you don’t have a processor, you can put the biscuits in a bag and crush them with a rolling pin.

2. Mixing with butter: In a medium bowl, mix the crushed biscuits with the melted butter. The mixture should have a moist consistency that holds well together.

3. Lining the pan: Use a 26 cm springform pan. Place the biscuit mixture at the bottom of the pan and press it evenly with a spatula or the bottom of a glass. Make sure the layer is compact.

4. Baking the base: Preheat the oven to 180°C. Bake the biscuit base for 10 minutes, then let it cool completely in the pan on a cooling rack. This step will give it a crunchy note, essential for contrast with the cream.

Step 2: Prepare the filling
1. Activating the gelatin: Start by hydrating the gelatin. Put the gelatin in cold water according to the package instructions and let it sit for about 5-10 minutes.

2. Mixing the ingredients: In a large bowl, combine the cream cheese with the yogurt, 4 tablespoons of sugar, and the vanilla sugar. Mix well with a mixer until you obtain a smooth and creamy mixture.

3. Adding the gelatin: Dissolve the gelatin in warm water according to the package instructions and add it to the cheese mixture. Mix until fully incorporated.

4. Incorporating the cream: Whip the liquid cream with 2 tablespoons of sugar until it becomes firm. Gradually add the whipped cream to the cheese mixture, gently folding from the bottom up to maintain airiness.

5. Pouring the filling: Pour the filling over the cooled biscuit base, smoothing the surface with a spatula and refrigerate the cheesecake for at least 2 hours until it sets well.

Step 3: Prepare the blueberries
1. Boiling the blueberries: In a pot, place the well-washed blueberries, 4 tablespoons of sugar, and 5 tablespoons of water. Let them boil for 5 minutes, stirring occasionally, until the blueberries start to soften and release their juice.

2. Straining the juice: Use a strainer to separate the blueberry juice. Keep the juice, as you will use it later for the decoration gelatin.

Step 4: Prepare the decoration gelatin
1. Gelatin with blueberry juice: Prepare the red gelatin according to the package instructions, using the juice from the boiled blueberries instead of water. Mix well.

2. Adding the blueberries: Once the gelatin has cooled slightly, add the blueberries to it and mix gently.

3. Pouring over the cheesecake: When the cheesecake is well set, pour the blueberry mixture on top, ensuring it spreads evenly across the surface. Return it to the refrigerator for at least 1 hour for the gelatin to set.

Step 5: Serving
1. Finalizing the cheesecake: After the gelatin has set, remove the cheesecake from the pan and place it on a serving platter. You can decorate with a few fresh blueberries and mint leaves for an even more attractive look.

2. Serving suggestions: This blueberry cheesecake pairs wonderfully with a chocolate sauce or a dollop of whipped cream. A cup of green tea or a glass of prosecco will perfectly complement the dessert, adding a touch of elegance.

Useful Tips
- Recipe variations: You can experiment with different berries, such as raspberries or blackberries, to give a personal touch to your cheesecake. You can also replace the cream cheese with a type of cottage cheese for a lighter version.
- Calories and nutritional benefits: Approximately 320 kcal per serving, this cheesecake provides a good source of calcium and protein due to the yogurt and cheese. Blueberries are rich in antioxidants, benefiting cardiovascular health.

Frequently Asked Questions
- Can I use a different type of biscuit for the base?
Yes, digestive biscuits or even cocoa biscuits can provide a delicious alternative.

- How can I prevent the cheesecake from cracking?
Make sure all ingredients are at room temperature before mixing, and bake the bases at moderate temperatures to avoid thermal shocks.

- Is it possible to prepare the cheesecake a day in advance?
Yes, the cheesecake keeps very well in the refrigerator and becomes even tastier after sitting for a few hours, allowing the flavors to meld.

This blueberry cheesecake is a dessert you will surely love! Enjoy every bite and impress your guests with this easy-to-make and incredibly delicious treat. Enjoy your meal!

 Ingredients: For the base: 275g petit beurre biscuits, 100g butter. For the cream: 400g creamy yogurt, 250g 20% fat cream cheese, 5 tablespoons sugar, 2 packets vanilla sugar, 2 packets Dr. Oetker powdered gelatin, 500ml liquid cream. For decoration: 500g wild blueberries, 4 tablespoons sugar and 5 tablespoons water, 1 packet red gelatin.