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Cheesecake with blueberry jam

Cheesecake with blueberry jam


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Rock:

Depending on the type of biscuits and your preference, add 1-2 tablespoons of sugar, if necessary.

We grind the biscuits on the robot until we get a fine breadcrumbs. Add the melted butter and mix. We will get a composition like crumbs. Put in a tray with detachable ring (24 cm diatem) and press by hand, then with the bottom of a glass, until you get a uniform top. Let cool until the filling is ready.

Filling:

Considering the fact that we will serve the cake with blueberry jam, we considered that the sugar is enough. You can put more if your need for sweets demands it. :)

Put all the ingredients for the filling in a bowl and mix them with the vertical blender, until you get a fine cream cheese.


Pour the cream over the cookie sheet and bake on medium heat for 30-40 minutes, until the edges begin to brown and the composition is coagulated.



In the oven we will put a bowl or tray with water (under the cake pan)

Let the cake cool in the pan, then put it in the fridge for a few hours.

Serve as desired and serve with blueberry jam or any other jam you like.


What alcohol do we use for homemade blueberries? What strength (how many degrees) does a fine homemade liqueur have?

Here ONLY blueberries should be the "main character" and not the various undefined fruits of which some make "brandy, brandy or brandy". Here we are not talking about the authentic plum brandy or the clean brandy of pears, apricots or cherries that have over 55 ° even up to 60 °. These are not spoiled by a healthy person to prepare liqueur… In general, people have the impression that any "homemade" distillate with a few degrees of strength is good to put in cherries or other liqueurs. Wrong! Fine liqueurs are made with double refined alcohol or vodka because these two are neutral in terms of smell and do not interfere with the main ingredient: mint, raspberries, cherries, sour cherries, quinces, etc. - I leave the recipes at the end. Vodka and commercially refined double alcohol are made from cereals or potatoes, so they are also natural. A fine homemade liqueur must have an alcoholic strength between 22 and 30 degrees.

Of course forest blueberries they will give a darker color to this liqueur while those from the farm (which have a thicker shell and a white core) will lead to a more rosy refining. I also refined it with blueberries from the supermarket (farm) and its color was much paler & # 8211 the recipe here.

This time I used wild blueberries bought from the market in Arad. From the ingredients below it results approx. 1.2 L of traditional homemade blueberries or blueberry liqueur.


For the countertop: Crush the biscuits as finely as possible, put them in a bowl and add a tablespoon or two of cocoa. Melt the butter, pour over the biscuits and mix well. Then it is placed in the shape of a cake (with a diameter of 26 cm) lined with baking paper and pressed well. Put the form with the cookie sheet in the fridge until the cream is prepared.

For the cream: The cottage cheese is mixed with sour cream, sugar and vanilla sugar until well blended. Put the gelatin soaked in 100 ml of cold water for 10 minutes. Melt in a bain marie and allow to cool. In a bowl, whip the whipped cream and lightly incorporate it into the cream cheese with a spatula, stirring gently from the bottom up. At the end, add gelatin.

Mix 150 g of blueberries in a blender until they become a paste. In a bowl put less than half of the cream cheese, add the blueberries and mix gently. Pour the plain cream cheese over the biscuit top, level it and add the cranberry cream cheese. Put 100 g of blueberries on top, then put the tray in the fridge for 3-4 hours.


Blueberry cheesecake

For the top, put the biscuits in a plastic bag and with the help of a rolling pin, break the biscuits. In a round pan, sift the biscuits and press them well with your hand or spatula. Set it aside.

For the sauce, put the blueberries, 4 tablespoons of sugar and lemon juice in a saucepan. Stir and simmer over medium heat until the sugar has melted and the blueberries have softened. Set the pan aside and, using a blender, mix until you get a blueberry puree. In a small kettle or saucepan, put 5 g of gelatin to dissolve in 2 tablespoons of water. Stir and simmer for 1 minute, then pour over the blueberry sauce. Stir again and set aside.

For the cream, add in a large bowl the cream cheese, liquid cream, vanilla sugar and vanilla essence. Using a hand mixer, mix until you get a creamy and homogeneous texture. Repeat the process with gelatin and the 2 tablespoons of water, then incorporate and mix. Divide the cream into two bowls. Only in one of the bowls, you will mix the cranberry sauce with the cream.

Over the counter, put the layer of plain cream, then add the mixture of blueberry sauce with cream. Level and refrigerate the cheesecake overnight. Decorate it with fresh blueberries or other berries.


How to make cheesecake without baking

The basis for uncooked cheesecake is the same as for normal cheesecake: crushed biscuits mixed well with melted butter.

The biscuits mixed with butter are placed on the bottom of a form with removable walls, and the biscuits are lightly pressed with a spoon, until they evenly cover the whole surface.

In a bowl, mix the mascarpone cheese well with the powdered sugar and 1 sachet of vanilla sugar (you will get a liquefied paste), then add the sweet cheese, and the filling is ready.

Place the cheese mixture in the shape of a cake, and level it nicely with a spoon.

Put the cranberry jam on top of the cake, or any other type of favorite jam, you can also use fresh fruit or compote fruit, but it seems to me that it goes best with cranberry jam which is slightly sour and perfectly complements the taste of the filling. cheese.


How to make cheesecake without baking

The basis for uncooked cheesecake is the same as for normal cheesecake: crushed biscuits mixed well with melted butter.

The biscuits mixed with butter are placed on the bottom of a form with removable walls, and the biscuits are lightly pressed with a spoon, until they cover the whole surface evenly.

In a bowl, mix the mascarpone cheese well with the powdered sugar and 1 sachet of vanilla sugar (you will get a liquefied paste), then add the sweet cheese, and the filling is ready.

Place the cheese mixture in the shape of a cake, and level it nicely with a spoon.

Put the cranberry jam on top of the cake, or any other type of favorite jam, you can also use fresh fruit or compote fruit, but it seems to me that it goes best with cranberry jam which is slightly sour and perfectly complements the taste of the filling. cheese.


Blueberry cheesecake

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