Curd cheesecake with blueberries
0
652
Kitchen
European
Calorie content
160 kcal
Portions
8 port.
Cooking time
80 minutes
Proteins *
5.8 gr.
Fats *
5.1 gr.
Carbohydrates*
25.4 g
Cheesecake made from Philadelphia cream cheese is considered a confectionery classic. We will prepare it from understandable and accessible products for everyone - cottage cheese, eggs, sugar and blueberries for the filling, and cookies with butter for the base.
Ingredients
Cooking process
Grind the cookies into crumbs. To prepare the base of the cheesecake, it is better to take a cookie that crumbles easily and does not have strong flavors in its composition, since its taste and aroma should not affect the final taste of the dish. In order to grind cookies, you can use a blender, but if there is no electric assistant at hand, then just place the cookies in a bag and roll them several times with a rolling pin.
Take a split pan and evenly spread the cookie and butter mass over it to form the base for the cheesecake. Do not forget to make the sides, as the filling will fit into the base. It is very convenient to make perfectly flat sides with a glass or shot glass, simply passing them along the mass, slightly pressing down. Place the prepared filling in an oven preheated to 180 ° C and bake for 10 minutes.
While the base is in the oven, tinker with the filling. To do this, combine cottage cheese, sugar, eggs and cornstarch in a deep bowl. If you use soft cottage cheese, then you can mix the ingredients just with a whisk or spoon, but if the cottage cheese is grainy, then it is better to use an immersion blender.
You can use both fresh and frozen blueberries to make curd cheesecake. If you are using frozen blueberries, let them thaw first, and then drain the juice into a separate container. Spread the blueberries evenly over the curd mass, and soak the gelatin in the blueberry juice. After the cheesecake has cooled, you will need to coat it with blueberry jelly.
Bon Appetit!