Blueberry cheesecake with white chocolate

Name: Blueberry cheesecake with white chocolate
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 7-10 Tbsp Oil; 300 g white chocolate; 25 g white coconut oil (e.g. palmine); 120 g Rusk; 9 sheets white gelatine; 300 g Blueberries / Blueberries; 600 g Double cream cheese; 200 g Schmand; 125 g Sugar; 1 package Vanilla sugar; 4 TABLESPOONS Lemon juice; 200 g Whipped cream; 1 large freezer bag

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

7-10 Tbsp Oil
300 g white chocolate
25 g white coconut oil (e.g. palmine)
120 g Rusk
9 sheets white gelatine
300 g Blueberries / Blueberries
600 g Double cream cheese
200 g Schmand
125 g Sugar
1 package Vanilla sugar
4 TABLESPOONS Lemon juice
200 g Whipped cream
1 large freezer bag

Directions

1
Lightly oil the bottom of a springform pan (26 cm Ø). Peel 50 g of the chocolate with a peeler into small rolls and chill.
2
Chop the rest of the chocolate and coconut oil coarsely and melt in a hot water bath. Put the rusk in a freezer bag and crumble finely. Mix well with the liquid chocolate and press into the mould. Chill for about 1 hour.
3
Soak gelatine in cold water. Select the blueberries, wash carefully and drain well.
4
Mix cream cheese, sour cream, sugar, vanilla sugar and lemon juice with the whisks of the mixer until smooth. Squeeze the gelatine and dissolve at low heat. Stir in 5 tbsp. cream cheese cream, then stir into the rest of the cream.
5
Immediately whip cream until stiff. First add the blueberries, then the cream to the gelling cream. Spread the blueberry cream on the crumb base. Cover and chill for at least 4 hours. Then sprinkle with chocolate rolls.