Cheesecake with wild blueberries - Snežana Kitanović
Cheesecake with wild blueberries – wonderful blueberry flavor in this cheesecake…
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Cheesecake with wild blueberries - Snežana Kitanović
- For the crust you need:
- 250 gr. ground biscuit
- 75 gr. margarine
- 100 ml. milk
- For the white part you need:
- 500 gr. milk spread
- 250 ml. sweet cream
- 200 gr. sour cream
- 7 spoon of vanilla sugar
- 5 spoons of crystal sugar
- 20 gr. gelatin
- 200 gr. wild blueberries
- Bark:
- Knead ground plasma biscuit with melted margarine and milk, so that the mixture is loose. Lubricate the mold (diameter 26 cm), from which the frame can be removed, with oil and press the plasma mixture with your hand.
- If you have a mold with a larger diameter, the measurement should be doubled.
- Instead of this crust, you can order 150 gr. Milk or Bevita biscuits, previously dipped in warm milk.
- File:
- Mix the blueberries with a stick mixer.
- Place the cheese that has been standing at room temperature (if it is cold, it will not be finely whipped and creamy) and sugar in a bowl, beat it briefly with a mixer, then add the sour cream.
- In a separate bowl, beat the sweet cream with a mixer and add it to the cheese mixture.
- Soak the gelatin in 200ml. of water and heat with constant stirring until it melts (it should not boil).
- Pour it into the white part with continuous stirring and then add the blended blueberries.
- Spread the cream over the biscuit base, flatten and put in the fridge overnight.
- Decorate the cheesecake with fresh blueberries and, if desired, sprinkle with powdered sugar for a more beautiful appearance.
