Blueberry cheesecake
easy
45 mins
225 mins
Ingredients
- 150 g Dark chocolate coating
- 10 g Coconut oil
- 75 g Florentine
- 2 Chocolate cookies (approx. 60 g)
- 250 g Blueberries
- 1 jar (à 270 g) Blueberry fruit spread (without pieces)
- 2 TABLESPOONS Cassis (currant liqueur)
- 6 sheets Gelatine
- 500 g Schmand
- 500 g Double cream cheese
- 150 g Sugar
- 1 Organic Orange
- 500 g Whipped cream
- 2 package/s Vanilla sauce powder (without boiling)
- baking paper
Directions
- 1
Line a springform pan (26 cm Ø) with baking paper. Chop the chocolate coating and melt it together with coconut oil in a hot water bath. Chop the Florentine, crumble the cookies finely. Stir both into the chocolate coating. Pour into the mould and spread to a smooth, thin base. Chill for about 1 hour.
- 2
Sort the blueberries, wash and drain if necessary. Stir fruit spread with cassis until smooth and fold in the blueberries.
- 3
Remove the base from the pan and carefully peel off the baking paper. Place the base on a cake plate and move the springform pan rim or a cake ring around.
- 4
Soak gelatine in cold water. Mix sour cream, cream cheese, sugar and orange peel. Add cream and beat everything with the whisks of the mixer until stiff, stirring in the sauce powder. Squeeze the gelatine. Dissolve carefully in the small pot at low heat. Stir in 2-3 tablespoons of cream, then stir everything into the rest of the cream.
- 5
Spread the cream on the floor and spread it smoothly. Spread blueberries on the cream. Chill for at least 2 hours. Carefully loosen the cake ring.
Nutrition Facts
460 kcal
35 g
32 g
5 g
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