Ingrediants
- 400 g of Digestive biscuits
- 120 g of butter
- 1 pinch of salt
- 300 g of Philadelphia type cream cheese at room temperature
- 75 g of powdered sugar
for the base
for the stuffing
- 200 g of fresh cream
- 1 1/2 sheet of gelatin (3 g)
- 3 tablespoons of lemon juice
- a vanilla pod
- 200/250 g of fresh blueberries
for decoration
Sometimes they are enough simple ingredients to create always original recipes. As in the case of the Cheesecake tart with blueberries, an elegant looking cake and easy to prepare.
This refined dessert is the greedy mix between one cheese cake uncooked and a fruit tart: the biscuit shell contains a soft cream cheese, to be decorated at the end with a cascade of fresh blueberries. A perfect alternative to the classic Blueberry Cheesecake American style, which involves cooking in the oven.
The recipe really takes few steps and a common blender is enough to mince the biscuits and prepare the cream. To achieve the ideal consistencies, however, it is necessary respect the rest times indicated. The end result will make up for the wait: seeing is believing!
If a fruit cheesecake is always in the top ten of your favorite desserts among our countless proposals, we recommend you unmissable berry cheesecake and strawberry and lime cheesecake. Finally, the Chocolate and Red Fruit Cheesecake will satisfy your side too dark more gluttonous.
OTHER DELICIOUS RECIPES: Cold Cheesecake, No Bake Blackberry Cheesecake, Lemon Cheesecake
How to prepare: Cheesecake tart with blueberries
- Execution
- easy
- Preparation time
- 25 min
- Resting place
- fridge
- Rest time
-
7h
- Portions
-
6 – 8
How to prepare: Cheesecake tart with blueberries
Start preparing this delicate cheesecake tart with blueberries from the base. In a mixer or in a blender, chop the biscuits together with the butter at room temperature reduced to chunks and salt. Cover the bottom and edges of a 20 cm diameter springform mold with the mixture obtained, pressing with the back of a spoon. Cover with cling film and leave in the refrigerator for at least 3 hours.
After the necessary time, dedicate yourself to the preparation of the filling. Soak the gelatin in cold water for 5 minutes and in the meantime heat the lemon juice in a saucepan. Before it reaches a boil, remove it from the heat and dissolve the well-drained gelatin in the water. Collect the cream cheese, the icing sugar and the vanilla seeds extracted from the pod in the glass of the blender. Operate the blades at medium-low speed, add the gelatin dissolved in the lemon juice and blend without exceeding, until the mixture is homogeneous. Transfer it to a clean bowl. Whip the cream, very cold from the refrigerator, with an electric whisk and with the help of a spatula, gently incorporate it into the cheese-based mixture.
When you have obtained a soft and homogeneous cream, transfer it to the biscuit base, cover with cling film and leave to settle in the refrigerator for at least 4 hours. Remove the cake at least 20 minutes before serving, turn it out of the mold, decorate it with fresh blueberries and let it rest at room temperature. Then serve the blueberry cheesecake tart.
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