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Recipe

2 LAYERED BLUEBERRY CHEESECAKE

2 LAYERED BLUEBERRY CHEESECAKE
480 Min 480 Min
1 Portions 1 Portion
Medium level Medium level
Ingredients

INGREDIENTS

    Base ingredients: 

    1 cup crushed chocolate cookies, separated and crushed 

    2 tbsp melted butter 

    A big splash of Vainilla Molina

     

    Filling ingredients: 

    4 tsp unflavored gelatin 

    ¼ cup water 

    1 cup + 3 tbsp cream cheese at room temp

    ⅓ cup sugar 

    ⅓ cup plain, unsweetened yogurt 

    A big splash of Vainilla Molina

    ½ tbsp lemon juice  

    ½ tsp of lemon zest 

    ½ cup very cold heavy cream 

    1 tbsp sugar 

    Blueberry puree  

     

    Puree and gelee:

    1 cup fresh blueberries 

    3 tbsp sugar 

    1 tsp lemon juice 

     

    Gelee layer:

    Half of the puree 

    ¼ cup water 

    2 tbsp sugar

    ½ envelope hydrated unflavored gelatin

     

    Toppings: 

    Fresh blueberries 

    Zest lemon zest 

    Powdered sugar

Directions

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!

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