Blueberry cream cheese cake with salty shortbread base

Name: Blueberry cream cheese cake with salty shortbread base
Cook time: 30 min
Total time: 5 h
Yield: 16
Ingredients: 125 g Butter; 200 g Shortbread biscuits; 7-10 Tbsp Alpine salt; 4 sheets Gelatine; 300 g Whole milk yoghurt; 6 TABLESPOONS Lemon juice; 300 g Whipped cream; 200 g frozen blueberries; 2 TABLESPOONS Blueberry Jam; 7-10 Tbsp Oil; 300 g Double cream cream cheese; 150 g Sugar

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
300 mins

Ingredients

Servings: 16

125 g Butter
200 g Shortbread biscuits
7-10 Tbsp Alpine salt
4 sheets Gelatine
300 g Whole milk yoghurt
6 TABLESPOONS Lemon juice
300 g Whipped cream
200 g frozen blueberries
2 TABLESPOONS Blueberry Jam
7-10 Tbsp Oil
300 g Double cream cream cheese
150 g Sugar

Directions

1
Melt the butter and let it cool down a little. Finely crumble the biscuits. Lightly coat a springform pan (26 cm Ø) at the bottom with oil. Mix the crumbs with the butter. Season with 1/4 tsp salt. Pour into the tin and press to a flat bottom. Chill for about 30 minutes.
2
Soak gelatine in cold water. Mix cream cheese and sugar well with a whisk. Stir in yoghurt and lemon juice. Whip the whipped cream until stiff. Squeeze gelatine well, dissolve. Stir a little cream into the gelatine. Then stir into the remaining cream. Stir in the cream. Quickly fold 150 g blueberries into the cream. Spread the cream on the base and smooth it down. Chill for at least 4 hours.
3
Remove the cake from the mould. Warm the jam slightly, fold in the remaining blueberries and spread on the cake. Keep cold until serving.