photo by queen_jane
- Ready In:
- 6hrs 40mins
- To prepare the base, crush the cookies, mix with butter and densely lay out on the bottom of the mold (about 16 cm in diameter). This is equal to 6 inch spring form pan. Just use the ring, with a nice plate for the base rather than the waffle textured base of the spring form pan itself.
- We mix blueberries, sugar and 1 tablespoon lemon juice, lightly heat, add 2 sheets of gelatin. (NOTICE THIS IS 2/7 OF THE INGREDIENT GELATIN IF YOU ARE USING POWDER).
- Mix the curd (cottage) cheese, yogurt, sugar, 1 tablespoon of lemon juice, add warm cream and 5 sheets of gelatin (remainder of the gelatin powder). We divide the mass into three parts. ( I recommend one part is 50% of the "batter" and the rest of the "batter" is divided equally among 2 more bowls, 25% each.).
- One of the small parts of the batter is mixed with 4 tablespoons of blueberry juice (no berries).
- The second small part of the batter is mixed with berries. The third bowl (with the 50%) is left white.
- First we pour the most dark layer (with berries) into the form on top of the cookie crust. We put in the refrigerator until the layer thickens. (give it an hour , then check it to see if it is set enough to take the weight of next layer).
- Then GENTLY add the second layer of batter containing juice without berries. Again, put in the fridge and wait until it thickens.
- Finally, gently add the white part of the batter and put it in the refrigerator for 4 hours. Before serving, cheesecake is best decorated with fresh berries.
- Of course, blueberries in the recipe can be replaced with other berries - for every taste and color. It remains only to enjoy the wonderful result.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!