Description
First cheesecake caught my attention with its cute appearance and, as it turned out, not in vain - palatability was not less beautiful. For me the big advantage is the fact that fruits and berries for layers fit almost any, so I'll probably repeat it again and again with different fillings. Recipe Irina Kutovoy.
Ingredients
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Cookies
250 g
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Butter
120 g
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Cheese
400 g
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Chicken egg
3 piece
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Sugar
70 g
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Vanilla
1 g
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The juice of a freshly squeezed
250 ml
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Potato starch
30 g
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Sugar
50 g
Cooking
Cookies grind into crumbs, melt the butter over low heat.
Mix crushed cookies with melted butter. Should get a plastic mass.
Spread a mixture of butter and pastry in shape with a diameter of 22 cm, distributed evenly over bottom and form a skirting.
Blueberry squeeze the juice, we need to obtain 250 ml juice.
Mix fresh juice with the potato starch and sugar. Mix thoroughly, leaving no lumps of starch.
Pour the blueberry mixture on the base of the cookies, put in a preheated 210*C oven for 10 minutes.
During the baking of the blueberry layer should set and harden. Oven temperature decreases to 160 degrees.
Cheese, if it crotchety passed through a sieve. If the curd is very dry and hard, replace 70-80 g of its weight of sour cream or plain yogurt and mix thoroughly with a whisk or blender. This will make the cheesecake layer more delicate finish.
Add to the cream cheese eggs, sugar and vanilla, and beat the mass with a mixer on the lowest speed until smooth.
Evenly distribute the cheese mass at the blueberry layer and bake in the oven in a water bath at 160*C for about 50 minutes. The finished cheesecake to freeze, middle, and a little shake. Cheesecake cool and set overnight in the fridge. Serve, garnished with the surface of the cake with fresh blueberries.
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