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🍰 Blueberry Cheesecake

238 kcal · 30 min · 4 servings

Blueberry Cheesecake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Crush the cookies into fine crumbs inside a freezer bag.
  2. 2. Melt the butter in a saucepan.
  3. 3. Mix the melted butter with the cookie crumbs.
  4. 4. Line a baking dish with baking paper.
  5. 5. Press the cookie mixture firmly into the dish.
  6. 6. Place the dish in the refrigerator to set the base.
  7. 7. Soak 6 sheets of gelatin in a bowl of cold water.
  8. 8. Wash the lemon thoroughly with hot water.
  9. 9. Grate about 2 teaspoons of lemon zest finely.
  10. 10. Halve the lemon and squeeze out the juice.
  11. 11. Stir cream cheese, sugar, lemon zest, and 2 tablespoons of lemon juice in a bowl until smooth.
  12. 12. Whip the cream in a tall container using a hand mixer with beaters until stiff.
  13. 13. Squeeze the soaked gelatin sheets well.
  14. 14. Warm the gelatin in a saucepan over medium heat until liquid.
  15. 15. Stir 1 to 2 tablespoons of the cream cheese mixture into the liquid gelatin.
  16. 16. Mix the gelatin mixture with the remaining cream cheese cream.
  17. 17. Gently fold the whipped cream into the mixture.
  18. 18. Spread the cream evenly over the cookie base.
  19. 19. Soak 2 more sheets of gelatin in cold water.
  20. 20. Puree the blueberries with the blueberry jam in a tall container.
  21. 21. Squeeze the new gelatin sheets.
  22. 22. Warm this gelatin in a saucepan over medium heat until liquid.
  23. 23. Stir 1 to 2 tablespoons of the blueberry puree into the liquid gelatin.
  24. 24. Mix the gelatin mixture with the remaining blueberry puree.
  25. 25. Distribute the blueberry puree spoonful by spoonful over the white cream.
  26. 26. Lightly mix the puree with the white cream by stirring gently with a spoon.
  27. 27. Place the cheesecake in the refrigerator for at least 3 hours.
  28. 28. Take the cheesecake out of the refrigerator to serve.
  29. 29. Cut the cake into pieces.

Nutrition per serving