Philadelphia cheesecake with blueberries

Name: Philadelphia cheesecake with blueberries
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 300 g frozen blueberries; 75 g Almonds with skin; 100 g Butter; 100 g Butter biscuits; 6 sheets white gelatine; 1 untreated lemon; 100 g Whipped cream; 400 g Double cream cream cheese; 150 g Whole milk yoghurt; 150 g + 2 tablespoons sugar; 1 package Vanillin sugar; 7-10 Tbsp Oil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

300 g frozen blueberries
75 g Almonds with skin
100 g Butter
100 g Butter biscuits
6 sheets white gelatine
1 untreated lemon
100 g Whipped cream
400 g Double cream cream cheese
150 g Whole milk yoghurt
150 g + 2 tablespoons sugar
1 package Vanillin sugar
7-10 Tbsp Oil

Directions

1
Defrost blueberries at room temperature. Roast almonds in a pan without fat for about 5 minutes, turning constantly. Melt butter in a pan. Coarsely dice biscuits and almonds and mix well with the butter. Spread the bottom of a springform pan (20 cm Ø) with oil. Spread the breadcrumb mixture evenly and press it on
2
Soak gelatine in cold water. Wash lemon hot, grate dry and grate peel thinly. Halve the fruit and squeeze the juice. Whip cream until stiff and chill. Mix cream cheese, yoghurt, 150 g sugar, vanillin sugar and 3 tbsp lemon juice. Squeeze 5 sheets of gelatine, dissolve and mix with 1-2 tbsp. cream cheese cream. Then stir into the remaining cream and fold in the cream. Spread the mixture into the springform pan on the cake base and chill
3
Finely purée the blueberries and 2 tablespoons of sugar with a hand blender. Squeeze out 1 sheet of gelatine, dissolve and mix with 1 tbsp. blueberry puree. Then stir into the remaining blueberries. Spread the mixture on the cream cheese and smooth it down. Put the cake in a cool place for at least 3-4 hours.
4
waiting time approx. 3 hours