Easy Recipe Blueberry Cheesecake for 10 pieces
Ingredients:
100 g of strawberries, cut into 2
100 g of raspberries
100 g of blueberries
300 ml of water
12 packs (312 g) of powdered gelatin
Crust, stir:
200 g milk biscuits, crushed
150 g unsalted butter, melted
Cheesecakes:
250 g cream cheese; soften at room temperature.
200 g of mascarpone cheese - Mascarpone: Italian cheese made from cow's milk cream. Look for supermarkets that sell a lot of imported ingredients, in refrigerated shelves.) , softened at room temperature
100 g of powdered sugar
50 g of unsalted butter
6 chicken egg yolks
1 tsp grated lemon zest
1 tsp. lemon juice
50 g of plain yoghurt
130 g of all-purpose wheat flour
100 ml of chicken egg white, beaten stiff
How to make:
Grease a pop-up tin (22 cm in diameter) with butter. Sprinkle flour. set aside.
Crust:
Compact the ingredients evenly on the bottom of the pan. Set aside in the refrigerator.
Cheesecake:
- Mix cream cheese, mascarpone, sugar, and butter using a mixer until pale and soft.
- Add the eggs and mix until smooth.
- Add orange zest, lemon juice, and yoghurt; mix well.
- Add flour, stir, and fold.
- Add the egg whites, stir, and fold.
- Pour the batter into the pan.
- Bake in a hot oven at 170 C until cooked (about 60 minutes). Lift. Chill in the refrigerator. set aside.
- Cut the cake using a cake cutter with a diameter of 612 cm. Arrange the fruit on top. set aside.
- Boil the gelatin and water until dissolved. Lift.
- Brush on the fruit to make it shiny. Serve.
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