Here I am back from Savoy where I was very inspired by all these blueberries on the store stalls!
Rich in vitamin D and zinc, the blueberry is excellent for Boosting the immune system and give tone Hey! So it's full of tone that I come back with this recipe of blueberry cheesecake !
Ingredients for 8 people
The Biscuit
- 150 g of Speculators
- 75 g of melted butter
The cheese cream
- 500 g of mascarpone
- 375 g fresh liquid cream at least 30 %
- 300 g of Philadelphia
- 90 g of icing sugar
- a little bit vanilla Powder
- Other lemon green
Blueberry marmalade
- 350 g of fresh blueberries
- 140 g sugar
- Lemon juice
- 70 ml water
Preparation 30 minutes - Marmalade cooking about 20 minutes - Break: at least 12 hours
The speculos biscuit
In a freezer bag, crush the Speculators mix them well with butter.
Prepare a 20 cm circle. The ideal is to have a removable circle. Cut a tape rhodoid (of the same height as the circle) of the size of the circle so as to cover the walls, inner contour of the circle. For those who don't have one, it is possible to make a tape with sulfurized paper or food film but the rendering may be less attractive.
Spread the mixture cookies/butter in the bottom of the circle and spread well and flatten.
Refrigerate.
Cream
In the bowl of the robot previously stored in the refrigerator for refreshment (as well as the whip), put all the ingredients of the cheese cream and beat until getting a chantilly firm.
Put the cheese cream in the circle on the biscuit speculos, Spread well and level.
Refrigerate.
Blueberry marmalade
To do this fresh blueberry marmalade, first rinse them. Place them in a saucepan with sugar, lemon juice and water. Bring to a boil and let the mixture thicken. It must look a little like the jam.
Let cool and place when it is cold on top of the cake. If sometimes, the blueberry marmalade had thickened, dry it a little with lemon juice.
Finish
Refrigerate for at least 12 hours!
The next day, release and lift the rhodoid gently.
Good tasting of this blueberry cheesecake !
0 comments