Ingredients for 4 people
- 150 gr. butter cookies, grated
- 45 gr. melted butter
- 10 gr. gelatin sheets (5 sheets)
- 240 gr. sour cream, warm
- 40 gr. powdered sugar
- 250 gr. cream cheese or mascarpone
- 125 gr. yoghurt
- 1 teaspoon soup with lemon juice
- ¾ flitz. teaspoon fresh or frozen blueberries
For the bilberry syrup
- ½ flitz. teaspoon fresh or frozen blueberries
- 2 teaspoon sugar soup
- 1 teaspoon soup with lemon juice
- 2 teaspoons soup water
Implementation
For the syrup
- Put the blueberries, sugar, lemon juice and water in a small saucepan.
- Heat over medium heat until the sugar has melted well. Remove from the heat, allow to cool well and pour all ingredients into a colander.
- Squeeze with a spoon to extract all the juice and keep it in a bowl.
For the cheesecake
- In a bowl, mix the grated cookies with the melted butter. Pour the mixture into a 20 cm mold and press well with a spoon to join and flatten.
- Put the jelly leaves in a bowl of cold water until soft. Drain them well and add them to the hot cream, stirring until they dissolve.
- In a large bowl, whisk together the cream cheese, icing, yogurt, sour cream with gelatin and lemon juice. Divide the mixture into 3 bowls in equal amounts.
- In the first bowl add the blueberries and 2 tablespoons of bilberry syrup and mix well.
- In the second bowl, add 1 tablespoon of the remaining bilberry syrup and stir to create a soft purple color.
- Leave the mixture in the third bowl white.
- Pour the first mixture with the blueberries in the mold and put it in the fridge for ½ an hour until it tightens.
- Pour the second mixture with the light purple color and return the form to the refrigerator for another hour.
- Finally, add the last, white dose and leave the dessert for 3 hours in the refrigerator until firm. Serve if you want with a few extra fruits.