The blueberry cheesecake is the sweet that I have prepared to celebrate 8 years of my blog, no special cake or sugar paste, unfortunately, because these days have been messy, but a birthday is a birthday and is always celebrated, even with a symbolic cheesecake;) you know friends, every year on this day I become a little melancholy, it seems like yesterday that with the enthusiasm of a young girl was posting the first recipe without knowing if anyone would read it to me;) I do not seem real that in the pages of this blog since that day there has told all my life, since my marriage, the birth of my daughter, my new job, my travels, stories of my family, of my first cookbook and above all I have tried to create so many recipes, nearly 2,000 recipes tested by that up to 8 years ago did not even cook an egg, but you realize? . In these years I have learned many new things, have changed a lot, especially in recent years, I grew up and repeatedly revolutionized my life and in all these changes, you who follow me every day on this blog, you were my constant. Misy now is everything to me, my alter ego, my job, my window to the world, my daily life, the source of much satisfaction and the meeting point with all the people I have had the good fortune to meet these years, both virtually and physically. then you'll understand why, when it arrives on April 23, more than when I own my birthday, I stop for a moment to think about the past and what I've built so far but above all what I want to do! A cheesecake with blueberries so to celebrate these past 8 years, many accomplishments and so many beautiful things behind, but above all a wish for the infinity of new things to be done and to tell about the wonderful pages of my beloved blog. Good day friends and as always, thanks to you who support me in this fantastic adventure, kisses: *
- a 22 cm mold
- Ingredients for the base:
- 150 gr of macaroons
- 100 grams of biscuits
- 120 g butter
- Ingredients for the filling:
How to make cheesecake with blueberries
Put in a mixer biscuits and macaroons and shake it finely.
Melt the butter, then incorporate it to crushed cookies until mixture is smooth.
Line a springform pan with parchment paper and pour in the mixture, and then compattatelo livellatelo until a uniform basis.
Place the base thus obtained in the fridge to firm up for at least 30 minutes.
Meanwhile, prepare the filling.
Put the gelatine leaves in a bowl with cold water.
Whip the cream very cold fridge, then place it back in the refrigerator.
Pour into a large bowl philadelphia, yogurt, vanilla and powdered sugar, and knead with the whisk until you obtain a smooth cream.
Heat two tablespoons of cranberry juice in a saucepan.
Squeeze the gelatine and melt it in the juice, then incorporatela to the stuffing.
Stir now the cream to cream cheese, with a movement from below upwards.
You must obtain a smooth cream.
Take back the base of biscuits from the fridge, pour the filling and level well.
Place the cheesecake in the fridge to rest for at least 4 hours.
Prepare Now jelly with blueberries.
Blend the blueberries with the sugar in a mixer, then add juice, water and starch and mix again with the mixer.
Pour into a saucepan and cook for a few minutes to thicken the cranberry jelly.
Let cool, then shoot the cheesecake and garnish with cranberry jelly, well it level.
Put in the fridge for at least another 30 minutes.
Before serving, garnish the cheesecake with tufts of whipped cream and fresh blueberries.