Cheesecake with blueberry layer

Cheesecake with blueberry layer

At first, the cheesecake attracted my attention with its attractive appearance and, as it turns out, for good reason - the taste properties turned out to be no less beautiful. For me, its huge advantage is that virtually any fruit and berries are suitable for the layer, so I will probably repeat it more than once with different entrails. Recipe by Ira Kutova.

Ingredients for Blueberry Cheesecake:

Base

• Cookies (chocolate shortbread) – 250 g
• Butter – 120 g

Curd layer

• Cottage cheese - 400 g
• Chicken egg - 3 pcs
• Sugar - 70 g
• Vanillin – 1 g

Blueberry layer

• Freshly squeezed juice (blueberry) – 250 ml
• Potato starch - 30 g
• Sugar - 50 g

Number of servings: 8

Nutritional and energy value:

Recipe for Cheesecake with Blueberry Layer:

Grind the cookies into crumbs,
melt the butter over low heat.

Mix crushed cookies with melted butter. The result should be a plastic mass.

We put the mixture of butter and cookies into a mold with a diameter of 22 cm, distribute it moderately over the bottom and form sides.

Squeeze juice from blueberries, we need to get 250 ml of juice.

Mix freshly squeezed juice with potato starch and sugar. Mix thoroughly so that no lumps of starch remain.

Pour the blueberry mixture onto the cookie base and place in an oven preheated to 210*C for 10 minutes.

During baking, the blueberry layer should set and harden properly. Reduce the oven temperature to 160 degrees.

If the cottage cheese is grainy, pass it through a sieve. If the cottage cheese is very dry and hard, replace 70-80 g of its mass with sour cream or yogurt without additives and carefully stir or beat with a blender. This will make the curd layer the most tender when finished.

Add eggs, sugar and vanillin to the cottage cheese, beat the mixture with a mixer at low speed until smooth.

Moderately distribute the curd mass over the blueberry layer, bake in the oven in a water bath at 160*C for approximately 50 minutes.
When the cheesecake is ready, the edges should be set and the middle should be slightly quivering. Cool the cheesecake and put it in the refrigerator overnight (that is, in the dark) .
Serve, decorating the surface of the cake with the freshest blueberries.

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August 9, 2014 Lyalich #

August 13, 2014 Elea # (recipe creator)

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Blueberry Cheesecake Recipe

Breathtakingly tender, refreshing, with a summer note, a delicious dessert to lift your spirits and taste pleasure - blueberry cheesecake. Its recipe is quite simple to make, and for such a unique taste, you can even buy a jar of Philadelphia, especially if you want to make a unique cake for a holiday. The history of cheesecake began a long time before our era, more precisely, in Old Greece. Savory cheese pies […]

Ingredients

* Cookies – 18-20 pcs. (150-200 gr)

* Butter – 6 tbsp. l.

* Philadelphia cheese – 300 gr.

* Whipped cream – 150 gr.

* Blueberries – 70-100 gr.

* Vanilla extract – 1 tsp.

Breathtakingly tender, refreshing, with a summer note, a delicious dessert to lift your spirits and taste pleasure - blueberry cheesecake. Its recipe is quite simple to make, and for such a unique taste, you can even buy a jar of Philadelphia, especially if you want to make a unique cake for a holiday.

The history of cheesecake began a long time before our era, more precisely, in Old Greece.

Savory cheese pies were served to athletes during the Olympic Games to maintain strength; they also decorated almost all wedding feasts, and the wife herself was obliged to prepare the cake. It is said that Greek cheesecake predates the Western tradition of wedding cakes. During the period of the Roman conquest, after the capture of Greece, the cheesecake recipe replenished a number of trophies of the Empire and the list of the most beloved dishes of Julius Caesar. Afterwards, the delicacy moved to the European colonies, Great Britain, and from there to the USA (the United States of America is a state in North America) .

The South American dessert is usually considered a classic, but following the chronology, one can come to the conclusion that the British recipe, that is, no-bake cheesecake, was the first to be published. The wonderful taste of sweetness found a response in the hearts of our Slavic forefathers. Loaf with cheese, pies with cottage cheese, cheesecakes - all of them can be completely classified as close relatives of the Greek cake. The blueberry cheesecake recipe is slightly different from the traditional one, but the popularity of the first one is no less impressive. It is no coincidence that this melt-in-your-mouth, sophisticated and tender dessert is a favorite of guests of Starbucks and other cafes.

1. Step 1 – sand base for cheesecake. Grind the cookies into small crumbs using a blender or place the pieces in a bag and then crush with a rolling pin.

2. Add sugar and butter to the crumbs. Mix the mixture well.

Tip: if the cookies are sweet, you don't need to add sugar.

3. Place the mixture on the bottom of the springform pan, previously greased with oil. Tamp the crumbs tightly with a glass, spoon or hands.

Tip: to create sides from cookies, you need to distribute some of the crumbs along the walls of the split ring and also compact them well.

4. Next, prepare the cheesecake filling. Place Philadelphia cheese and sugar in a separate container. Lightly beat the mixture with a mixer until smooth.

Tip: you can buy other brands of cream cheese for cheesecake, for example, “Buko”, “Creme Bonjour”, “Almette”, “President”.

Cheesecake is often prepared with ricotta or mascarpone. The most economical, but also very tasty option is with cottage cheese.

5. Add 1 egg to the creamy mixture, beat the cream until the ingredients are combined. Then add the second egg and beat again.

6. Pour vanilla extract into the mixture and add whipped cream. Beat everything again.

7. Add sifted flour to the mixture.

Continue beating until the mixture is smooth and lump free. Tip: making a cheesecake is based on a fundamental rule - the entire whipping process should not be very long, otherwise the mass may absorb a lot of air and the inside will spill during baking or the surface will become covered with cracks.

8. Add blueberries to the cream. Mix everything with a spatula.

9. Distribute the filling evenly over the sand base. Afterwards, send the pan to the oven preheated to 170 degrees and bake the dessert for 40-50 minutes.

Tip: you should not open the door during the process, as the cheesecake may become cracked due to temperature changes.

In addition, it is important not to overcook the cake in the oven, when the sides have thickened and the center still remains slightly watery, like jelly - turn off the heat, open the door slightly and throw the delicacy inside for 20-30 minutes. 10. Remove the finished blueberry cheesecake from the oven and set aside for 2-3 hours until completely cooled. Then carefully run a knife along the sides of the mold, remove the split ring, decorate the dessert with berries and serve.

If you wish, you can make cheesecake without baking, but then the recipe will be slightly different and with the addition of gelatin. As for blueberries, you can beat the berries with a mixer together with cream: you will get a homogeneous interior and a slightly purple color. A lighter option is blueberry jam, which must be spread on the cheesecake before serving. Enjoy your tea!

Cheesecake with blueberries

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• Butter 150 g
• Sugar 300 g
• Eggs 5 pcs
• Flour 200-250 g
• Baking powder 2 teaspoons
• Vanilla sugar 2 teaspoons
• Cottage cheese 600 g
• Starch 100 g
• Blueberries 150 g
• Sweet powder 2 tablespoons

• Useful for you : more than 1 hour
• Geography of the dish : French
• Main ingredient : Butter
• Type of dish : Cold dish

To make the cheesecake base, grind 150 g of softened butter with 125 g of sugar and vanilla sugar. Add 1 egg and mix.

Add baking powder with sifted flour and knead a not very stiff homogeneous dough.

Place the dough in a greased pan (line the bottom with baking paper) and form the sides. Place the pan with the dough in the refrigerator for 30 minutes.

To make the insides, divide the remaining eggs into whites and yolks. Grind the yolks with the remaining sugar. Beat the whites with a pinch of salt until fluffy.

Add the mashed yolks to the cottage cheese and mix well until smooth. Add starch and mix again. Add the whipped whites in several additions and mix gently with a spatula.

Place the prepared curd mixture onto the dough and smooth it out.

Set aside a few blueberries for decoration, and mix the remaining blueberries with a tablespoon of sugar and beat until smooth in a blender. Add 1 tablespoon of starch and mix.

Create small depressions in the curd mass and lay out the berry mass.

Create patterns using a toothpick. Place in an oven preheated to 180 degrees and bake for about 1 hour.

Allow the cheesecake to cool completely in the pan. Decorate the pie with sweet powder and arrange with reserved blueberries.

Blueberry cheesecake

For the cheesecake recipe you will need:

Cheesecake recipe:

First, let's prepare the sand layer. To do this, take any shortbread cookie, grind it into crumbs, using a meat grinder or immersion blender for this purpose. Melt the butter in the microwave and then cool. Combine butter and cookie crumbs. The cookies should darken in color. The important point is that the oil should be poured in parts to achieve a crumbly, moist crumb and not a very watery mixture. Then pour the resulting mass into a springform pan, the bottom of which is lined with baking paper. After this, we compact the sand base with the bottom of a glass, leveling the sides along the walls of the mold, and put it in the refrigerator.

Now let's move on to making the inside of the cheesecake. To do this, squeeze out the lemon juice and remove the zest from it. Carefully stir the curd cheese. Place 3 eggs in a small saucepan, add cream and lemon juice, add cottage cheese, starch, sugar, a pinch of salt and zest. Gently mix all the ingredients with gentle movements until the mixture has a creamy texture and the parts are completely combined. This will take approximately 3 minutes.

Then we take the shortbread base for the cheesecake out of the refrigerator, pour half the mixture into the mold, and sprinkle frozen or fresh blueberries on top (within reasonable limits). To avoid unevenness of the dough and the appearance of bubbles, and also to get rid of excess air, you need to knock the mold on the table a couple of times.

At the final step, moderately fill the base with the remaining mixture and bake in an oven preheated to 200C for approximately 10 minutes.

The baking time for blueberry cheesecake depends on the appearance of a tender blush. The fundamental fact is that the center of the cheesecake should not be very watery, but should only jiggle slightly if you move the pan. After that, lower the oven temperature to 100C. Leave the cheesecake in the oven for 1 hour.

Experts advise keeping the finished cheesecake in the refrigerator on the bottom shelf for some time so that the cake gets the texture of a tender curd consistency. The result is a homogeneous and superbly juicy delicacy. Decorate the baked goods with berries and serve. Bon appetit!