Blueberry cheesecake

Here I am back fromSavoywhere I was very inspired by all theseblueberrieson the store stalls!

Rich invitamin Dandzinc, theblueberryis excellent forBoosting the immune systemand givetoneHey! So it's full of tone that I come back with this recipe ofblueberry cheesecake !

Ingredients for 8 people

The Biscuit

• 150 g ofSpeculators
• 75 g of melted butter

The cheese cream

• 500 g ofmascarpone
• 375 g fresh liquid cream at least 30 %
• 300 g ofPhiladelphia
• 90 g of icing sugar
• a little bitvanillaPowder
• Otherlemon green

Blueberry marmalade

• 350 g offresh 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 theSpeculatorsmix them well with butter.

Prepare a20 cm circle. The ideal is to have aremovable circle. Cut a taperhodoid(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 mixturecookies/butterin 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 thecheese creamand beat until getting achantillyfirm.

Put thecheese creamin thecircleon thebiscuit speculos,Spread well and level.

Refrigerate.

Blueberry marmalade

To do thisfresh 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 thejam.

Let cool and place when it is cold on top of thecake. If sometimes, theblueberry marmaladehad thickened, dry it a little with lemon juice.

Finish

Refrigerate for at least 12 hours!

The next day, release and lift therhodoidgently.

Good tastingof thisblueberry cheesecake !