Baking · Finnish
Blueberry Cheesecake
Blueberry cheesecake is equally a relaxed summer party treat as it is a festive Independence Day cake. If you like, you can marble the filling with blueberry purée as in the recipe, or mix it completely into the cream cheese filling to make the cake a beautiful shade of purple.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Crush the biscuits. Mix in the melted butter and cardamom. Press the mixture into the bottom of a springform tin (Ø 23 cm) lined with baking paper.
- 2
Soak the gelatine sheets in cold water to soften.
- 3
Whip the cream. Using an electric mixer, beat the cream cheese and yogurt until smooth.
- 4
Bring about 2 tbsp of water to a boil in the microwave. Dissolve 5 gelatine sheets into it. Pour the mixture into the cream cheese and yogurt mixture while stirring continuously.
- 5
Finally, gently fold in the whipped cream.
- 6
Purée the blueberries and sugar. Bring half of the mixture to a boil in a saucepan or microwave. Dissolve two gelatine sheets into the boiling blueberry mixture. Combine with the remaining blueberry purée.
- 7
Pour half of the cream cheese filling into the tin. Spoon the blueberry purée on top and marble with the handle of a spoon. Pour the remaining cream cheese filling into the tin, marble with the blueberry purée, and pour the rest of the blueberry purée on top as a glaze. Cover the tin with cling film and leave to set in the fridge for at least 4 hours.
- 8
Decorate the cake with fresh berries and flowers before serving.