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Cheesecake with blueberries and mascarpone

0
748
Kitchen European
Calorie content 297.2 kcal
Portions 8 port.
Cooking time 340 minutes
Proteins * 4.9 gr.
Fats * 22.5 g
Carbohydrates* 29.1 gr.
* per 100 gr. product
Cheesecake with blueberries and mascarpone
Content

A breathtakingly beautiful light purple cheesecake can be prepared even without baking. It perfectly combines a crispy cookie base and a delicate, albeit not dietary, filling of Mascarpone cream cheese, whipped cream and blueberries, subtly tinged with rosemary.

Ingredients

Cooking process

step 1 out of 11
Grind shortbread cookies in a blender. If you do not have a blender at hand, then the cookies can be chopped by placing them in a bag, rolling pin or kitchen hammer. Fry the nuts of your choice in a skillet. Walnuts and hazelnuts are great for this recipe, but others can be used as well. Also chop them and add to the cookies.
step 2 out of 11
Pour in a little milk and knead the future base.
step 3 out of 11
Take a split baking dish, line the bottom with parchment and evenly distribute the mass of their nuts and cookies. The sides of this base do not need to be done. Put the cheesecake base right in the mold in the refrigerator for at least 10 minutes.
step 4 out of 11
Go ahead and prepare the filling. First of all, pour water over the gelatin and let it swell. If you use fresh blueberries, then first sort them out of garbage and spoiled berries, if frozen, then immediately add them to a saucepan. Add sugar and a sprig of rosemary there. Rosemary is so aromatic that it can become that subtle, interesting and intriguing note in a dessert. Bring the contents of the saucepan to a boil and simmer for 10 minutes.
step 5 out of 11
Whisk in cold cream and transfer to a separate container.
step 6 out of 11
Whisk separately the mascarpone cream cheese with the powdered sugar. When the mass becomes homogeneous, add sour cream to it (if you wish, you can replace the sour cream with natural yogurt without additives). Beat for a few more minutes, until fluffy.
step 7 out of 11
Dissolve the swollen gelatin in boiled blueberries, before that, remove the rosemary branch from it
step 8 out of 11
Pour blueberries with gelatin into the cheese mass. Stir. The blueberries should be evenly distributed throughout the Mascarpone cheese mass.
step 9 out of 11
Then add whipped cream into the future pale purple filling and mix with gentle movements so as not to disturb the airy structure of the cream.
step 10 out of 11
Remove the cheesecake base from the refrigerator and place the prepared blueberry cream on top. Smooth with a spatula or spatula. Return the cheesecake pan to the refrigerator and set aside for at least 5 hours. Ideal if the cheesecake has all night to stabilize.
step 11 out of 11
Garnish the frozen cheesecake with blueberries and serve.
Bon Appetit!

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