Blueberry cheesecake
159 recipes
blueberry cheesecake
ingredients
servings
10
Biscuits, glutenfree
120 oz
Lactose free butter
60 oz
Lactosefree ricotta cheese
250 oz
Lactosefree whipping cream
250 oz
Lactosefree yogurt
125 oz
White sugar
40 oz
Isinglass
6 oz
Blueberries
150 oz
White sugar
1 spoon
Lemon juice
to taste
Isinglass
3 oz
Desserts from Italy
blueberry cheesecake
blueberry cheesecake
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
My favorite color for this blueberry cheesecake, soft to the right point and delicious even using lactose-free products.
preparation
step 1
Put the gelatin sheets for the soaking cream in a small bowl full of water for at least 10 minutes. Wash the blueberries well and put them on the fire in a pan with the sugar spoon and the juice of half a lemon.
step 2
Cook for about ten minutes, until the blueberries have softened and some juice has formed. Set aside 5 tablespoons of juice which will be used to prepare the gelee on the surface.
step 3
Melt the butter over very low heat. Chop the biscuits in a mixer, add the melted butter and mix the mixture well. Line a baking tin with a 20 cm hinged ring with parchment paper.
step 4
Put all the biscuit mixture on the bottom pressing very well with a spoon and trying to level evenly. Put in the freezer for at least 15 minutes or in the fridge for half an hour. Meanwhile prepare the cream.
step 5
in a saucepan put two tablespoons of cream, put on the fire until almost boiling. At this point remove from the heat, add the well-wrung gelatine and mix to dissolve it well. Allow to cool.
step 6
Whip the cream with a sugar until it forms a soft cream. In a bowl, mix the ricotta with the yogurt, add the cream with the gelatine and mix well.
step 7
With a spatula incorporate the blueberries and then also the whipped cream. Take the pan back from the freezer and fill it with the prepared cream. Cover and refrigerate for at least an hour.
step 8
Start preparing the final layer. Soak the gelatine in a bowl full of water for ten minutes.
step 9
n a saucepan heat the cranberry juice left aside and an equal amount of water. When it reaches the boiling point, turn off, add the well-wrung jelly and dissolve well. Allow to cool slightly.
step 10
After an hour take the cake and pour it on the surface trying to fill all the spaces well making it twirl slightly. Put it back in the fridge for at least 4 hours, it is even better if it is prepared the day before.
step 11
To decorate before serving I used a few tufts of soy cream and purple chocolate dragees.
