Blueberry Lemon Cheesecake Cake


+For crust:
°180 ml graham cracker crumbs
°45 ml sugar brown
°30 ml ) butter
+For cheesecake:
°1 sachet of unflavored gelatin of 7 g
°125 ml (1/2 cup) milk
°3 pack cream cheese, 250 g each
°1 lemon
°250 ml blueberries
°250 ml sugar
°180 ml whip cream
+For garnish:
°375 ml (1 1/2 cups) whipped cream
°250 ml (1 cup) blueberries
°180 ml (3/4 cup) blueberry jam
° few mint leaves


Preheat oven 180°C (350°F).
In bowl, mixing ingredients about crust.
Line 20-cm (8-inch) springform pan with paper. Spread crust into pan in an even layer, pressing down firmly. Bake for 8 to 10 minutes. Remove from oven and let cool.
In a microwave-safe bowl, mix the gelatin with the milk. Leave to swell for 5 minutes.
In the electric mixer, place the cream cheese, lemon zest and juice, blueberries and sugar. Emulsify until you obtain a smooth preparation.
Heat the gelatin in the microwave for 20 to 30 seconds.
Add the whipped cream for the cake to the mixer, then pour in the hot gelatin while emulsifying.
Pour the blueberry mixture into the mold and level the surface. Refrigerate 3 to 4 hours.
Unmold cake and top with whipped cream for garnish.
In a bowl, mix the blueberries with the blueberry jam. Spread over the whipped cream. Decorate with mint.

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