Blueberry Cheesecake

Spread a cream made from cottage cheese, sweet cream, and blueberries onto a sponge cake base. Wait for the cream to slightly set, add more blueberries, and let the cake cool completely. Slice into pieces and serve with a cold drink. Sounds simple and tempting, doesnt it?

Details

  • Preparation Time: 210 minutes
  • Cooking Time: 22 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 1 piece Egg, fresh

  • 40 g Sugar, white

  • 1 pinch Salt, table

  • 20 g Wheat flour, white, multi-purpose

  • 10 g Koruzni škrob

  • 1 teaspoon Butter, unsalted

  • 6 pieces Gelatin powder, unsweetened

  • 600 g Cheese, cottage cheese

  • 1 bag Sugar, white

  • 80 g Powdered sugar

  • 3 spoons Juice, lemon

  • 250 ml Sweet cream

  • 500 g Blueberry, raw

  • 1 spoon Powdered sugar

Steps

  1. Preheat the oven to 175 degrees Celsius, set the oven rack to the middle position. Line the bottom of a round cake pan (26 cm in diameter) with removable sides with parchment paper, lightly grease it. In a small bowl, mix the flour and starch.

  2. Prepare the sponge cake. Separate the egg whites and yolks into two bowls. Whisk the yolks with sugar until frothy. Beat the egg whites with salt until stiff peaks form. Sift the flour and starch mixture over the yolk mixture. Add half of the beaten egg whites and gently mix until smooth. Finally, fold in the remaining beaten egg whites.

  3. Pour the batter into the cake pan and spread it evenly. Place the pan in the preheated oven for about 20 minutes. Once baked, invert the sponge cake onto a wire rack and let it cool completely.

  4. Soak the gelatin sheets in cold water. Mix the cottage cheese with lemon juice, powdered sugar, and vanilla sugar. Whip the cream until stiff and refrigerate until needed.

  5. Once the gelatin has softened, remove it from the water and slowly melt it in a small cup over low heat. Be careful not to let it boil! Mix about 3 tablespoons of the cottage cheese mixture into the melted gelatin, then incorporate the gelatin into the remaining cottage cheese cream. Finally, gently fold in the whipped cream.

  6. Place the cooled sponge cake back into the cake pan. Spread the cottage cheese cream over it. Gently shake the pan to evenly distribute the cream. Smooth the top. Refrigerate the pan for about 3 hours to let the cream set completely.

  7. Sort the blueberries, rinse them quickly under running water if needed, and dry them well. Crush about 1/3 of the blueberries with powdered sugar using a fork. Before the cream fully sets, spread the crushed blueberries over the top and decorate with whole blueberries.

  8. Once the cream is fully set, remove the cake ring and carefully transfer the cake to a serving plate. Slice into desired portions, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 122.13 kcal
  • Fat: 1.55 g
    • Saturated Fat: 0.28 g
  • Carbohydrates: 16.52 g
    • Sugars: 12.87 g
  • Protein: 8.93 g
  • Fiber: 0.7 g