Cheesecake with blueberry sauce
Votes: 19
Time: --
Complexity: easily
Complexity: easily
Recipe for making cheesecake with blueberry sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the base:
- 200 g shortbread cookies
- 100 g butter
- 1/4 teaspoon ground ginger
For the filling:
- 500 g soft cream cheese
- 1 glass of 35% cream
- 3 eggs
- 150 g of sugar
- 400 g blueberries
- 2-3 tablespoons of honey
- 1 tablespoon of starch
We recommend
Recipes with similar ingredients: shortbread cookies, ground ginger, curd cheese, cream, eggs, blueberry, honey, starch
Cooking the dish according to the recipe:
- Crumble the cookies and grind them with softened butter and ginger until smooth. Place them in a round pan, making shallow edges, and press them firmly against the bottom and sides of the pan. Refrigerate for 20 minutes.
- Beat the cheese and sugar until smooth. While whisking, add the eggs one at a time, then add the sour cream. Spread the cream over the base and bake in the oven at 160°C (325°F) for 45-50 minutes. Cool the base and refrigerate for 5-7 hours.
- Puree half the blueberries through a sieve, add 1/4 cup water and honey, reduce heat to low, and simmer for 10 minutes. Add the remaining berries and simmer for 3-4 minutes. Stir in the cornstarch dissolved in 2 tablespoons of cold water and simmer until the sauce thickens. Cool.
- Pour the resulting sauce over the cooled cheesecake, cut into portions and serve.
Categories:
Similar recipes
