Delicious Blog Cheesecake
This week on the Delicious blog - the dominance of baking recipes. Today I bring you a blueberry cheesecake recipe. Berries can be used frozen, and if you don't have blueberries, blueberries will work well instead. Cheesecake is delicious on its own, but it tastes better with topping than without it - all tasters confirmed.
For the base:
1 cup ground biscuits (about 200 g)
100 g melted butter
1/2 tsp ground cinnamon
Preparing the base 500 g cream cheese
500 g sour cream
150 g sugar
1 tsp grated lemon zest
1 tsp vanilla sugar
3 cups blueberries or blueberries
100 g sugar
30 g butter
2 tbsp freshly squeezed lemon juice
2 tsp starch (corn starch is better, but potato starch can also be used)
We are preparing the base. Mix cookies with cinnamon and melted butter.
We tamp along the bottom and walls of a detachable form (21 cm).
We put in an oven preheated to 160 degrees and bake for 15 minutes. Take out and cool.
Beat the cheese with a whisk with sour cream, sugar, eggs, zest and vanilla sugar.
Pour the cream into the base.
We put the form in the oven, put a bowl of hot water on the bottom. We bake the cheesecake for about an hour and 15 minutes. The center of the cheesecake should quiver slightly when tapped on the side of the pan with a spoon.
Leave the cheesecake for 30 minutes at room temperature, then put it in the refrigerator for 8 hours.
Before serving, prepare the topping. Mix the berries with sugar, add oil and put on fire. Cook for 7 minutes, then add diluted in 2 tbsp. starch water and cook, stirring, until thickened.