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No baked blueberry cheesecake

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3656
Kitchen European
Calorie content 267.6 kcal
Portions 6 port.
Cooking time 160 minutes
Proteins * 6.1 gr.
Fats * 15.2 g
Carbohydrates* 26.5 g
* per 100 gr. product
No baked blueberry cheesecake
Content

This delicious cheesecake recipe will appeal to those who don't want to mess with the oven. The crispy biscuit base matches perfectly with the delicate filling. Blueberries will perfectly complement this delicacy. Blueberry cheesecake is a beautiful and incredibly delicious dessert that all family members will appreciate!

Ingredients

Cooking process

step 1 out of 10
Break the cookies into small pieces and send them to the blender bowl. Grind the cookies to small crumbs. Then pour it into a container and mix with soft butter. Remove the oil from the refrigerator beforehand or heat it slightly in the microwave.
step 2 out of 10
Nuts must be lightly fried in a pan and then chopped with a blender. You can use any nuts, be guided by your own taste.
step 3 out of 10
Add the resulting mass from the cookies and knead. We spread the base on the bottom of the form, distributing it with our hands. You can make low sides. After that, we put the mold in the refrigerator for at least 10 minutes (you can leave it for a while while the filling for the cheesecake is being prepared).
step 4 out of 10
We leave a little blueberries to decorate the cheesecake, put the rest of the berries in a saucepan, add granulated sugar to them and put a sprig of rosemary. We turn on the gas and put the saucepan on the fire. Simmer the blueberry mixture for 10 minutes over low heat. You can use both fresh and frozen blueberries to make cheesecake.
step 5 out of 10
We take the cream out of the refrigerator and whip it into an elastic foam.
step 6 out of 10
Combine powdered sugar and mascarpone in a separate container. Beat the ingredients for 5 minutes. After that, add natural yogurt and work with a mixer for another 10 minutes.
step 7 out of 10
Pour gelatin with water and leave for 15 minutes.
step 8 out of 10
Remove the rosemary from the blueberry mixture and then mix it with the gelatin. Pour the resulting cream into the cream and mix. Finish the filling cream by adding whipped cream to it. Mix everything gently.
step 9 out of 10
We take out the form with the base from the refrigerator and put the prepared blueberry filling there. On top, level the cream with a spatula.
step 10 out of 10
After that, decorate the cheesecake with blueberries and send it to the refrigerator until the cream hardens completely (at least 2 hours).

Enjoy your tea!

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