This cheesecake is really special. It has a beautiful color and fresh taste. You don't need eggs to do it.
You can use small europeans or bigger americans blueberries. The first type of berry will give a nice color to the cake. Unfortunately, I didn't have small blueberries so I used american ones and my cheesecake is only purple. This recipe is easy, but it takes time, because you have to cool the cake several times, but this is the price of the effect.
I read somewhere that this year in the Swedish town Gavle occurred berry fight. About 70 people was fighting because of berrys and one person was taken to the hospital! In the forests there were no berrys so the seasonal workers from Bulgaria were desperated and started to fight.
Blueberry Cheesecake
Cheese layer
400 g white cheese (ground or ready Cheese)
200 g sour cream
250 g of berries
100 g of caster sugar
2 tablespoons cornstarch
2 teaspoons vanilla sugar
grated zest of one lemon
Cake base
200 g oat biscuits or other dark biscuits
50 g of dark chocolate
65 g of butter
Fot the top
200 g sour cream
170 g of caster sugar
2 teaspoons of gelatin powder
First, do the base on the American style: chop biscuits and chocolate with the blender, than add the melted butter and mix everything. Preheat the oven to 175 C. Cover the base of 24 cm form with special parchement paper and put the mixture on it. Bake over 10 minutes.
Prepare the cheese. In a bowl, mix cheese, sour cream, sugar, vanilla sugar and berries until the mixture will have a nice purple color. Carefully pour the purple cheese mixture on the cookie base and put the cake to the oven and bake about 40-45 minutes. Remove from the oven and let it cool, cover with kitchen foil and place to the fridge for all night.
Next day prepare the top cover. Mix sour cream and sugar in a small mug and heat slowly, stirring all the time, add gelatine and stir until amalgamated. Pour the cream on the top of the cake and return to the frige for one hour. Decorate with blueberries and serve.
Cheese layer
400 g white cheese (ground or ready Cheese)
200 g sour cream
250 g of berries
100 g of caster sugar
2 tablespoons cornstarch
2 teaspoons vanilla sugar
grated zest of one lemon
Cake base
200 g oat biscuits or other dark biscuits
50 g of dark chocolate
65 g of butter
Fot the top
200 g sour cream
170 g of caster sugar
2 teaspoons of gelatin powder
First, do the base on the American style: chop biscuits and chocolate with the blender, than add the melted butter and mix everything. Preheat the oven to 175 C. Cover the base of 24 cm form with special parchement paper and put the mixture on it. Bake over 10 minutes.
Prepare the cheese. In a bowl, mix cheese, sour cream, sugar, vanilla sugar and berries until the mixture will have a nice purple color. Carefully pour the purple cheese mixture on the cookie base and put the cake to the oven and bake about 40-45 minutes. Remove from the oven and let it cool, cover with kitchen foil and place to the fridge for all night.
Next day prepare the top cover. Mix sour cream and sugar in a small mug and heat slowly, stirring all the time, add gelatine and stir until amalgamated. Pour the cream on the top of the cake and return to the frige for one hour. Decorate with blueberries and serve.
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