Blueberry Cheesecake is the dessert I’ve made to celebrate my blog’s 8th anniversary. Unfortunately, no special cake or sugar paste decorations, because I’ve been really busy these last days… but an anniversary is an anniversary, and I had to celebrate it, even if just with a token cheesecake 😉
You know what? Every year during this day I’m a bit wistful… It seems like yesterday that, with the enthusiasm of a kid, I posted the first recipe, without even knowing if somebody would ever read it! I can’t believe since then on this blog I’ve been telling the story of my life, from my wedding to my doughter birth, from my new job to my travels, from my family sories to my first cookbook… and, above all, I can’t believe I did realize so many recipes (almost 2,000), when until 8 years ago I couldn’t even cook an egg! How do you explain that?? During these years I’ve been learning new things, I’ve been changing a lot, you guys, following me every days on the blog, have been constant. Now Misya is all for me, my second self, my job, my window on the world, my everyday life, the source of so many satisfactions, both virtually and not. So you may uinderstand why, on April 23 even more than on my own birthday, I stop and concentrate to the past and what I’ve built so far, but, above all, what I still may do!
So, a Blueberry Cheesecake to celebrate these 8 years, with lots of goals achieved and many good things behind my back, but, also a good wish for the infinity of new things I can still do and tell on the beautiful pages of my beloved blog.
have a good day, my friends, and, as usually, thank you for supporting me in this great adventure! XOX :-*
Ingredients for a 22 cm springform pan:
Ingredients for the crust:
150 g of amaretto cookies
100 g of cookies
120 g of butter
Ingredients for the cheese cream:
200 g of whipping cream
250 g of blueberry yogurt
425 g of Philadelphia
60 g of icing sugar
1 tsp of vanilla essence
7 g of gelatin
2 tbsp of blueberry juice
100 ml of whipping cream
50 g of blueberries
Preparation Time: 30 min
Cooking Time: 10 min
Total Time: 40 min + 4-5 hours in the fridge
Finely blend cookies and amaretto cookies in a mixer.
Melt butter and combine it with cookies.
Cover the springform pan with baking paper. Pour the cookie mixture inside and level evenly. Refrigerate for at least 30 minutes.
Meanwhile, let’s make cheese cream.
Put gelatin in a bowl with some cold water.
Whip up cold cream and store it in the fridge.
Put in a large bowl philadelphia, yogurt, vanilla and icing sugar, and whisk to combine evenly.
Warm up blueberry juice (2 tbsp) in a saucepan.Gently squeeze gelatin and dissolve it in the hot juice, then incorporate it into the cheese cream.
Gently incorporate whipped cream, by stirring bottom-up with a wooden spoon.
Take back the crust from the fridge, pour the cream inside and level evenly.
Refrigerate for at least 4 hours.
After about 3 hours, let’s make the curd.
With a mixer, blend blueberries with sugar. Add in juice, water and starch, and blend to combine.
Pour the mixture in a saucepan, and cook for a few minutes to get the curd.
Let cool down, then pour it onto the cheesecake, and level evenly.
Put back in the fridge and refrigerate for at least 30 more minutes.
Before serving, decorate with whipped cream and fresh blueberries.
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