Fresh cheese cake with blueberries
35 mins
35 mins
Ingredients
- 50 g California walnuts
- 150 g Rusk
- 150 g soft butter
- 6 sheets white gelatine
- 800 g Cream cheese (16% fat)
- 70 g Sugar
- 1 package Vanillin sugar
- 1 untreated orange
- 300 g Wild blueberries from North America (deep-frozen)
- 1 package Cake glaze powder red
- 250 ml red currant juice
- 1 TABLESPOON Sugar
Directions
- 1
Finely grind the walnuts in a moulinette. Put the rusk in a large freezer bag. Close the bag and crumble the rusk with a rolling pin. Knead walnuts, rusk and butter.
- 2
Line the bottom of a springform pan (22 cm diameter) with baking paper. Press in the rusk mass as a base. Place the baking tin in the refrigerator for 1 hour.
- 3
Soak gelatine in cold water for 5 minutes. Mix cream cheese with vanillin sugar and sugar. Rinse orange, grate peel and stir into the cream cheese mixture. Squeeze the orange and heat the juice.
- 4
Dissolve squeezed gelatine in the orange juice, stir in 1-2 tbsp. cream cheese and then quickly fold into the remaining cheese mixture. Then spread on the cake base and place in the refrigerator for 2-3 hours.
- 5
Thaw wild blueberries on a sieve. Carefully dab dry with kitchen paper. Prepare the cake glaze with currant juice and sugar according to instructions. Stir in blueberries and spread on the cream cheese.
- 6
Allow the cast to set. Remove the springform ring and place the cake on a cake plate.
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