Description
A rich cheesecake studded with blueberries atop a cookie crust. Bring to a barbecue with sweetened mascarpone and berries. So, when’s the next gathering?
Ingredients
Scale
For the bottom
- 220 gr (8 ounces) biscuits of your choice
- 100 gr (3.5 ounces) butter
For the filling
- 600 gr (21 ounces) monchou (philadelphia or another creamcheese is also possible ofcourse)
- 180 gr (6 ounces) sugar
- zest of 1 lemon
- 2 eggs
- 200 gr (7 ounces) blueberries
For the topping
- 100 gr (3.5 ounces) mascarpone
- 1 dl (3.5 ounces) double cream
- 20 gr (.75 ounces) icing sugar
- Some extra blue berries for on top
Instructions
- Preheat the oven to 150 C
- Line the bottom of your caketin with baking paper. Ground the cookies in a machine or – using a rolling pin – smash them into small pieces (good if you need to get rid of some agression)
- Put the crumbs in a bowl and melt the butter on a low heat. Add the butter to the crumbs and mix it well. Put into the caketin and with the back of a spoon press it into the tin so it gets compact. (if you use a 18 cm tin don’t use all of the crumbs as it is slightly too much) While you’re working on the rest place the tin in the refrigerator.
- Put the monchou in a large bowl with the sugar and whisk it until smooth. Add the eggs one by one and mix in between until smooth and well combined.
- Stir the blueberries in with a wooden spoon and pour everything into your baking tin. Put into the preheated oven and leave to bake for about 30 minutes or until the top is firm but still a bit wobbly. Remove from the oven and leave to cool completely to roomtemperature. Put in the fridge for setting for at least 2-3 hours afterwards.
- For the topping mix the mascarpone and the icing sugar together until smooth. Whisk the cream in another bowl to soft peaks and fold this through the mascarpone
- Divide the mixture over the top of your cheesecake and leave to set for a few hours in the fridge.
- For serving you can add some blue berries on top
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert