Blueberry cheesecake

Spring has come and I got some fresh fruits in my kitchen to celebrate it. I wanted to make a fruit cheesecake for quite long time and I decided this is a great opportunity to prepare it exactly in a first day of spring. So I made a blueberry cheesecake in two different ways – classic one and ombre.

Difficulty:
Prepare time: 30 minutes (6 h in a refrigerator)
Portions: 20 

You’ll need

 

Biscuit bottom

Ingredients

180 g of biscuits

70 g of butter

Preparing

Prepare a baking tray with diameter of 27 cm and cover the bottom of it with parchment paper. Next blend biscuits for a flour and add melted butter. Mix all together and fill the bottom of the baking tray. Try to make it as even as you can.

Prepared cheesecake bottom put to the refrigerator and start preparing blueberry cheesecake.

Blueberry cheesecake

Ingredients

500 g of blueberries (fresh or frozen)

100 g of brown sugar

2 Tbs of lemon juice

1 kg cheese

200 g of natural yogurt

150 g of powdered sugar

25 g of gelatin + 30 g of water

Preparing

First soak gelatin in water and set aside for 10 minutes, until it’s fully soaked.

Next place blueberries, brown sugar and lemon juice in a pot and heat on low level until sugar is melted. Try to not mix it so often, so you have most of the blueberries in one piece. They will reflect in a final effect of the cheesecake 🙂

To hot (not boiling!) blueberries add soaked gelatin and mix until it’s melted. Set aside to cool down a bit.

Tip: Take three Tbs of the blueberries juice into separate small bowl. You’ll need it later for cheesecake decoration.

Classic version

In a meantime put cheese, natural yogurt and powdered sugar into a mixer bowl. If you’re a fan of vanilla now you can add some extract or vanilla paste. I added paste myself. Mix all ingredients and while mixing on a low speed keep adding cooled down blueberries. Mix all together on low speed, and next put on biscuit bottom.

At this moment you can decorate your cheesecake using the blueberry juice. Create a circle on the cheesecake by making little blueberry-juice-dots and next take a toothpick and got through all the dots. You’ll see that the dots turned into little hearts. Ready cheesecake put to the refrigerator on minimum 6 hours.

Ombre version

Prepare three bowl and put to each:

50 g of powdered sugar

65 g of natural yogurt

330 g of cheese

Next mix ingredients in every bowl until there’re combined. If you’re a fan of vanilla now you can add a tsp of extract or 1/2 tsp of vanilla paste. I used the second one. At the next stage put two Tbs of blueberry juice to the first bowl and the rest of blueberries to the second one. Leave the third bowl without blueberries. Mix ingredients in every bowl until there’re combined, but no to long.

Firstly put the most dark cheesecake dough from one of the bowl on the biscuit bottom and wait until it’s concentrated in a fridge. When that happens put the next cheesecake dough (where you added two Tbs of blueberries) on a concentrated layer and put to the fridge until it’s concentrated as well. When that happens put the last white layer on the top of the concentrated one.

At this moment you can decorate your cheesecake using the blueberry juice. Create a circle on the cheesecake by making little blueberry-juice-dots and next take a toothpick and got through all the dots. You’ll see that the dots turned into little hearts. Ready cheesecake put to the refrigerator on minimum 6 hours.

Enjoy!

Sernik borówkowy

Sernik borówkowy ombre

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