Cheesecake with Blueberry Whipped Cream

1. Cake base preparation

butter biscuits 5.25 oz (150 g) • unsalted butter 2.75 oz (75 g)

Crumble the biscuits in a food processor or use a rolling pin to crumble them. Mix them with softened butter. Prepare homogenous mixture and press it into the bottom of the baking form (diameter about 20 cm) greased with butter.

2. Preparation of filling

chicken egg 1 pc • mascarpone 8.75 oz (250 g) • cream cheese 40% fat 3.5 oz (100 g) • vanilla sugar 0.75 oz (24 g) • sugar granulated 3.25 oz (90 g) • salt • vanilla pudding - powder 1 tbsp

Put in a large bowl eggs, mascarpone, cream cheese, sugar, a pinch of salt and pudding. Stir.

3. 

Pour the filling into the form on top of the biscuit cake base.

4. 

Bake in preheated oven at high heat for 10 minutes, then turn the heat down to the lowest heat and bake for 50 - 60 minutes. Once the cheesecake is done, it will be semi-liquid in the centre, but it becomes stiff once the cake is cold. Allow it to cool at room temperature and the place it in the refrigerator.

5. 

compote juice 10 tbsp (150 ml) • sugar granulated 2 tbsp • Clear Jelly Cake - powder 0.25 oz (6 g) • whipping cream (30-33% fat) 8.75 oz (250 g)

Pour in a pot juice from your favourite compote, we used blueberry juice, add gelatin, sugar and cook for a minute, then set aside and allow it to cool slightly while stirring frequently. Once it is slightly cold, mix it carefully to the whipped cream.

6. 

Spread the fruit whipped cream on the baked and cold cheesecake.

7. 

white chocolate

Sprinkle the surface with grated white chocolate and let in cool. Well cooled cake is ready to serve.