Blueberry cheesecake

Name: Blueberry cheesecake
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 150 g Dark chocolate coating; 10 g Coconut oil; 2 Chocolate Cookies (60 g); 75 g Florentine; 1 glass (270 g) Blueberry fruit spread, without pieces or seeds; 2 TABLESPOONS Cassis Liqueur; 250 g Blueberries; 6 sheets Gelatine; 500 g Schmand; 500 g D; 150 g Sugar; 7-10 Tbsp Peel of 1 organic orange; 500 g Whipped cream; 2 packages Sauce powder "Vanilla flavour" (without cooking); baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

150 g Dark chocolate coating
10 g Coconut oil
2 Chocolate Cookies (60 g)
75 g Florentine
1 glass (270 g) Blueberry fruit spread, without pieces or seeds
2 TABLESPOONS Cassis Liqueur
250 g Blueberries
6 sheets Gelatine
500 g Schmand
500 g D
150 g Sugar
7-10 Tbsp Peel of 1 organic orange
500 g Whipped cream
2 packages Sauce powder "Vanilla flavour" (without cooking)
baking paper

Directions

1
Coarsely chop the couverture and melt with coconut oil. Line a springform pan (26 cm Ø) with baking paper. Crumble the cookies finely, chop the Florentine roughly. Mix both into the couverture. Pour into the mould and spread to a smooth base. Chill for about 1 hour.
2
Stir fruit spread with liqueur until smooth. Wash, sort and drain the blueberries and mix with the fruit spread. Remove the base from the tin and carefully peel off the baking paper. Place the base on a cake plate and place a cake ring around it. Soak the gelatine in cold water.
3
Stir sour cream, cream cheese, sugar and orange peel until smooth. Add cream. Whip everything with the whisks of the hand mixer until stiff. Stir in the sauce powder. Squeeze the gelatine and dissolve carefully. Stir in 2-3 tablespoons of cream, then stir everything into the rest of the cream. Pour cream onto the base and spread immediately. Spread blueberries on the cream and chill for at least 2 hours. Carefully loosen the cake ring.