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Blueberry cheesecake

ingredients

servings

6

Digestive biscuits

200 grams

Butter

50 grams

Whipping cream

200 grams

Greek lowfat yogurt

170 grams

Blueberries

125 grams

White sugar

2 spoons

Isinglass

10 grams

Blueberries

125 grams

Water

1 spoon

White sugar

1 spoon

Isinglass

5 grams

Desserts from USA

Blueberry cheesecake

Blueberry cheesecake

with gluten with fish with lactose

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Blueberry cheesecake

The blueberry cheesecake is a sweet fresh and simple to prepare, perfect on hot summer days. Nutritious because blueberries are rich fruits in fiber and antioxidants.

Blueberry cheesecake step 1

step 1

Line a 20cm mold with baking paper and prepare the base: chop the cookies and add melted butter. Mix and pour into the mold. Leveling well and put in the fridge for 15 '.

Blueberry cheesecake step 2

step 2

Whip cream and yogurt together with a whisk. To put aside. Soak 10 grams of gelatin in cold water.

Blueberry cheesecake step 3

step 3

In a saucepan pour 125 grams of blueberries 2 tablespoons of sugar and two tablespoons of water. Cook for 5/6 '. Squeeze out the gelatin and put it in the still warm mashed blueberries. melt.

Blueberry cheesecake step 4

step 4

Pour the white cream in two different containers. In a add a puree spoon. another whole puree remained. We will have created two colored creams of different gradation.

Blueberry cheesecake step 5

step 5

Take the mold from the refrigerator and pour the darker cream. Store in the fridge for 15 '.

Blueberry cheesecake step 6

step 6

spent the time to resume the mold and pour the remaining cream, level and put in fridge for 15 '.

Blueberry cheesecake step 7

step 7

Prepare the topping: pour the blueberries were in a saucepan with a tablespoon of water and a sugar and cook for 5/6 '. Blend the still warm blueberries. Add glue softened and squeezed fish

Blueberry cheesecake step 8

step 8

Pour the cranberry jelly in the mold, put in the fridge. After about two hours Serve the cheesecake in a platter and garnish with fresh blueberries.

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