Blueberry Cheesecake Recipe

Instructions

1. Smooth unsalted butter, add sugar and mix, add the egg yolk and vanilla extract.
2. Sift the flour, baking powder, and mix.
3. Whisk the egg whites, and when the big bubble comes up, divide the sugar into 2 pieces and whip to make a soft horned meringue.
4. Divide the meringue into the dough two or three times, mix, add fresh blueberries, mix lightly, put into a mold, flatten, and raise the blueberries. Bake for 25 minutes in an oven preheated to 160 degrees and cool.
5. Fill the mold with dough, bake and cool in a 180 ° (190 ° 20 min preheat) oven for 22 minutes.
6. Smooth cream cheese, add sugar, mix, add plain yogurt, vanilla extract, and lemon juice, mix, and add melted gelatin.
7. Whisk about 50% of the fresh cream and mix in the dough.
8. Pour the cheesecake batter into a 15 cm mold with the sheet in the center, flatten, and harden in the fridge for 30 minutes.
9. Add gelatin melted in blueberry puree, mix, pour into mold and harden for 30 minutes in the fridge.
10. Add the remaining blueberry puree to the remaining cheesecake batter, mix, pour into the mold and flatten for 2 hours in the fridge.