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Cheesecake with blueberry conserve

Cheesecake with blueberry conserve. Insanely creamy, slightly tangy due to the addition of lemon juice. Cheesecake on the bottom with cocoa biscuits and finished with blueberry conserve and fresh berries. Heaven in the mouth.

Ilość porcji / Servings – 12
Czas przygotowania / Prep. time: 30 mins
12 hrs
Czas całkowity / Total time: 12 hrs 30 mins
Drukuj / Print

Składniki / Ingredients:

For the bottom

  • 300 g cocoa biscuits
  • 120 g butter dissolved

For cheesecake

  • 1000 g full-fat cheese
  • 150 g sugar
  • 2 lemon juice
  • 13 gelatin leaves
  • 300 g white chocolate

For a blueberry top

  • 480 ml blueberry confiture or jam
  • 200 g fresh berries
  • 2 gelatine leaves

Sposób wykonania / Instructions:

For the bottom

  • Lay the bottom and sides of the springform tin with a diameter of about 24 cm with crumbled biscuits mixed with melted butter

For cheesecake

  • Put cheese, sugar and lemon juice in a bowl. Mix with a mixer to combine ingredients. Add coconut milk. Combine
  • Melt white chocolate in a water bath. Soak the necessary amount of gelatin in the leaves in cold water for about 5-7 minutes, then remove and lightly squeeze.
  • Heat the squeezed gelatin in a small bowl and dissolve.
  • Add warm gelatin to warm chocolate, mix thoroughly. Then add 3 tablespoons of cheese mixture to gelatine and chocolate. Pour gelatin prepared in this way into cheese mixture and combine. Pour on biscuit bottom. Put in the fridge until set

For a blueberry top

  • Soak the necessary amount of gelatin in the leaves in cold water for about 5-7 minutes, then remove and lightly squeeze.
  • Heat the squeezed gelatin in a small bowl and dissolve.
  • Heat the jam in a saucepan. Add gelatin to a warm jam and mix. Pour lukewarm jam on top of the cheesecake. Sprinkle with fresh berries. Put in the fridge until set