Cheesecake with blueberry

Cheesecake with blueberries, cooked according to this recipe, is fabulously delicious and beautiful. Such a delicious and elegant cake is not a shame to serve guests.

Cheesecake with blueberry
Cheesecake with blueberry
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Ingredients

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Recipe for cooking at home

  1. Butter the butter on slices and leave for half an hour at room temperature. At the same time, leave the egg for dough at room temperature. Flour sift through a sieve with a baking powder in one bowl and stir.
  2. Beat the butter with a mixer until fluffy. Pour vanilla sugar and sugar in a thin trickle, whisk for about 5 minutes until a lush, almost white mass forms.
  3. Whisk the oil, add the raw egg and mix until smooth. Mix the sieved dry mixture to the resulting mass, knead the soft and non-sticky dough.
  4. Flatten the dough on the bottom of the baking dish, form the sides about 2-3 cm. Send the form with the dough in fridge for half an hour. To make a cheesecake filling, you need to separate the proteins from the yolks and send them to the refrigerator.
  5. Yolks leave for 10-15 minutes at room temperature. Combine the yolks in one bowl and whip them with a sugar mixer at high speed until it is completely dissolved. Cool the beaten whites in a separate bowl (the nozzles must be clean) with a pinch of salt before stable peaks. Cottage cheese rub through a sieve or pass through a meat grinder. Whipping the curd with a mixer, pour a yolk cream to it first, and then pour in the potato starch (leave 10-15 g for a bilberry decoration). Gently mix the protein cream with the help of a spatula to the curd filling.
  6. Bilberry to sort out, rinse, leave a few berries to decorate the finished cheesecake. The remaining berries can be combined with 1 tbsp. sugar and grate with a fork or whip until blend until smooth. Mix the berry puree with starch.
  7. Heat the oven to 180C. Transfer to the dough curd filling, smooth the surface and decorate it with berry puree. Send the form to the preheated oven for one hour.
  8. After cooking, turn off the cooker and open the oven door, leave the cheesecake in it for another 15-20 minutes. Remove the form from the oven and allow it to cool completely.
  9. After cooling, leave the cheese cake for 10-14 hours in the refrigerator in order for the filling to “grasp” and the dough to soak. Finished bilberry cheesecake with fresh berries, sprinkled with powdered sugar through a sieve and served to the table. Bon appetit!
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