Cheesecake with vanilla and blueberries

Name: cheesecake with vanilla and blueberries
Total time: 30 min
Yield: 8
Ingredients: 100 gram butter; 300 gram Biscuit; 1 teaspoon sunflower oil; 6 leaf gelatin; 2 vanilla bean; 100 milliliters milk; 500 gram cottage cheese; 300 milliliters whipped cream; 50 gram fine sugar; 300 gram blueberry; powdered sugar

Ingredients

Directions

Let the butter melt. Turn the biscuits in the food processor into fine crumbs and pour in the butter. Mix to a smooth mass.
Line the bottom of the spring form with a piece of baking paper and grease the edges with oil. Divide the shortcrust pastry over the bottom and press well. Leave to set in the refrigerator.
Let the gelatin soak in cold water. Cut open the vanilla pods lengthwise and scrape out the marrow.
Heat the milk with the vanilla and the chopsticks and leave to stand for about 10 minutes. Remove the sticks and dissolve the squeezed gelatine in the warm milk. Let the milk cool down and stir this through the curd.
Beat the whipped cream with the sugar and gently and evenly scoop through the curd. Pour this mass into the spring form and leave to set in the fridge for about 3 hours.
Go with a pointed knife along the edges and remove the edge of the spring form. Divide the berries over the cake and sprinkle with some icing sugar.