Blueberry cheesecake

Name: blueberry cheesecake
Cook time: 15 min
Total time: 195 min
Yield: 10
Cuisine: American
Ingredients: 150 g wholemeal biscuit; 70 g salted butter; 200 g granulated sugar; 100 g milk chocolate tablet; 400 g cream cheese natural container of 200 g; 200 g full French cottage cheese bake 500 g; 3 medium sized egg; 1 lime; 150 g fresh blueberries tray

Cheesecake recipe with blue berries and a bottom of wholemeal cookies and chocolate.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form (Ø 24 cm)
1 food processor

Directions

Preheat the oven to 175 ºC.
Line the bottom of the spring mold with the baking paper.
Crumble the cake in the food processor. Melt the butter in a saucepan, add the sugar and mix through the cookie crumbs.
Divide the mixture over the bottom of the spring form and press with the convex side of a spoon.
Break the chocolate into pieces and put in a refractory bowl or pan.
Hang the pan or bowl in a larger pan with boiling water, making sure that the top bowl or pan does not touch the water.
Let the chocolate melt (au bain-marie) and spread over the spring form.
Mix the cream cheese with the cottage cheese and the sugar. Add the eggs one by one and continue to beat until the sugar has dissolved.
Squeeze out the lime. Mix the lime juice and the berries through the cream cheese mixture and scoop in the form. Bake the cake for 40-45 minutes in the middle of the oven.
Turn the oven back to 100 ºC and let the cake stand for about 20 minutes.
Check that the cake is firm. If not, leave it for a few minutes in the switched off oven.
Leave on a rack in 1 hour outside the oven to cool to room temperature and then put in the refrigerator for at least 1 hour.
Garnish possibly with some blueberries.