2 LAYERED BLUEBERRY CHEESECAKE

DIRECTIONS

Crust: 

1. Separate cookies and remove cream. NOTE: The cream will not be used.
2. Grease walls and base of a baking pan with butter.
3. Mix cookie crumbs with melted butter. 
4. Add a big splash of Vainilla Molina.
5. Pour and press onto baking pan.

 

Puree: 

1. Heat blueberries, sugar and lemon juice in a saucepan until liquid is released. 
2. Let cook 5 min and remove from heat. 
3. Separate into two bowls. Set aside.

 

 Filling: 

1. Dissolve gelatin in 1/4 cup water to hydrate. Set aside. 
2. In a bowl add cream cheese, sugar, yogurt, lemon juice and lemon zest. Integrate with a hand mixer.
3. In another bowl beat cold cream with sugar until fluffy.
4. Add whipped cream mixture to the bowl with cream cheese mixture and mix with a spatula.
5. Integrate blueberry puree using a spatula.
6. Add a big splash of Vainilla Molina Clear.
7. Microwave hydrated gelatin for 20 seconds.
8. Add liquid gelatin to previous mixture and use a spatula to integrate. 
9. Add filling to refrigerated cookie base, flatten surface with a spatula and tap to remove bubbles. 
10. Freeze 15-20 minutes until surface is firm. 

 

Gelee: 

1. Add puree to a saucepan along with water, sugar and hydrated gelatin.
2. Heat and stir for 1 minute and remove.
3. Add it to your refrigerated base with the help of a spatula. 
4. Refrigerate again until solid (about 6 hours / overnight)

Assemble:

1. Carefully remove springform. 
2. Remove waxed paper from sides.
3. Garnish with halved blueberries and lemon zest.
4. Enjoy!