Bilberry Cheesecake

Bilberry Cheesecake




30 min


55 min


8 slices


30 minutes


55 minutes


    For Cheesecake base:

  • 1 packet oat biscuit
  • 10 grams cinnamon
  • 50 grams of butter
  • 20 grams of powdered sugar

    For cream:

  • 900 grams labelle cheese
  • 300 grams of powdered sugar
  • 240 grams filtered yogurt
  • 4 eggs

    Blueberry sauce:

  • 500 grams of blueberry
  • 300 grams of powdered sugar
  • 2.5 tablespoons (wiping) wheat starch

Key point

Make sure that all the ingredients you use in the cream preparation are at room temperature. Beat all of the cream ingredients at low speed with the help of a mixer, add the eggs one by one. Be sure to remove the air bubbles to avoid cracking the cheesecake. Keep the cooked cheesecake in the covered oven for 15-20 minutes.

How is it prepared?

  1. Broil the oatmeal biscuits in small pieces into the mixing bowl. At room temperature, add the butter, cinnamon and powdered sugar you have put in the dough in the kitchen robot.

  2. Press the biscuit mix you have prepared to the base of the crate of cake. Correct your hand to cover the entire base.

  3. For cheesecake cream; whip the water into the labia cheese and sieve with a mixer in a large bowl.

  4. Add the powdered sugar and continue mixing. Slowly add the first egg and add the remaining eggs once you have finished mixing the mixture.

  5. Place a creamy mixture with a homogeneous consistency on the biscuit layer that you put on by pressing on the cake of cake.

  6. Hit the cake mold once or twice on the kitchen counter to get the air bubbles that form during the whisking. Cook Cheesecake at a preheated 165 ° C oven for 45-55 minutes.

  7. Take the middle part of the cheesecake, which has a constant grip on the edges, with a slightly swaying cheesecake, and cool it at room temperature.

  8. For blueberry sauce; picked fresh blueberries, powdered sugar and sieved starch in a small sauce pot.

  9. Cook until you start to boil, stirring constantly on a low heat. After that, pour over the cooled cheesecake and serve in the refrigerator for at least 3-4 hours before serving.


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