Recipe detail

Directions

To create the corpus, pour the biscuits into a bag, crush them with a rolling pin and mix with melted butter. We can also mix them with a few quick pulses in a food processor, add unmelted butter to them, mix briefly and pulse again after a minute so that the mass starts to form lumps.

Grease a 24 cm diameter springform cake pan with butter, you can line it with baking paper for better removal of the cake.

Press the cookie mass evenly with the bottom of a glass on the bottom of the mold. Put the carcass in the refrigerator and leave it there for the rest of the preparations.

Add sour cream, powdered sugar, lemon juice with zest and vanilla extract to the fresh cheese in parts. Then mix the egg and yolk one at a time into a smooth mixture. Pour onto the body and let it stand for 5 minutes so that the air bubbles disappear. Bake for 30 minutes. We will stop baking a little earlier than usual: if we waited until the cake had solidified completely, it would overbake, crack, and above all, we would lose the phenomenal creamy consistency. Baking is finished when we tap the side of the mold with a spoon and see that the dough vibrates like jelly.

Boil the blueberries with icing sugar, leave to cool and add 3 slices of soaked gelatin. Pour the blueberries onto the cooled cheesecake and let the blueberries harden.