Recipe detail

Directions

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

Butter a 24 cm diameter springform mold, you can line it with baking paper for better release of the cake.

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

Add the heavy cream, powdered sugar, lemon juice with zest and vanilla extract to some of the cream cheese. Then mix the egg and the yolk one by one to obtain a smooth mixture. Pour onto the biscuit base and let sit for 5 minutes so that the air bubbles disappear. Bake for 30 minutes. We will stop cooking a little earlier than usual: if we waited until the cake was completely solidified, it would be overcooked, would crack, and above all, we would lose the phenomenal creamy consistency. Cooking is complete when you tap the side of the mold with a spoon and notice that the dough vibrates like jelly.

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