Blueberry cheesecake with
– a speculoos and butter base,
– a blueberry coulis
– cheesecake mix,
– blueberry jelly.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatine
– Rolling pin
Ingredients
Speculoos and butter base
50g speculoos10g butter40g melted butter
Blueberry coulis170g blueberries25g caster sugar2g gelatine
Preparation for cheesecake175g Philadelphia cheese90g cottage cheese25g caster sugar20g single cream4g gelatine
Blueberry jelly100g blueberries 15g sugar10g water2g gelatine
The recipe
Serves 4
Speculoos and butter base50g speculoos10g butter40g melted butter
Place the biscuits in a freezer bag and crumble them using a rolling pin.
Empty the crumbled biscuits into a bowl. Add the melted butter. Mix well. Place the pastry frame on a flat surface. Pour in the biscuit evenly and press it down well with the back of a spoon. Place in the freezer for a few minutes.
Blueberry coulis170g blueberries25g caster sugar2g gelatine
Pour the blueberries and caster sugar into a saucepan. Cook over a low heat, stirring occasionally to prevent the mixture from sticking to the bottom of the pan. Place the gelatine in a bowl of cold water. When the blueberries are cooked through, remove from the heat and add the gelatine, wrung out and softened. Blend using an immersion blender. Set aside.
Preparation for cheesecake175g Philadelphia cheese90g cottage cheese25g caster sugar20g single cream4g gelatine
Place the gelatine leaves in a bowl of cold water. Pour 20g of liquid cream into a small bowl and heat in the microwave. Add the gelatine leaves, wrung out and softened. Leave to cool slightly. Pour the Philadelphia, fromage blanc and caster sugar into a bowl. Mix with an electric mixer. Add the liquid cream and warmed gelatine mixture.
Divide the cream between 3 bowls. Place the cream in three bowls: 140g, 120g and 45g:
Leave the 1st bowl containing 140g of plain cream.
Add 20g of blueberry coulis to the bowl with 120g of cream and mix.
Add 100g of blueberry coulis to the 3rd bowl with 45g of cream and mix.
Assembly
Assemble your cheesecake. Pour the 3rd bowl over the biscuit. Place in the freezer for around 10 minutes.
Pour in the second bowl and return to the freezer for 10 minutes.
Pour in the third bowl and chill for at least 6 hours, ideally overnight.
Blueberry jelly100g blueberries 15g sugar10g water2g gelatine
Blend 100g of blueberries. Strain through a fine sieve to remove the skins. Pour into a saucepan with the caster sugar and water. Heat over a low/medium heat until it comes to a gentle boil. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water. Leave to cool slightly, then when the temperature is below 30°C pour over the cheesecake. Place in the fridge to set.
Serve the cake whole or cut into individual slices. I decorated it with a fresh blueberry and mint leaves.
