Blueberry cheesecake without baking with blueberries

Step-by-step cooking

1. Step 1:

   

   First prepare everything you need for the cheesecake base. Pre-melt the butter on the stove or in the microwave and cool.

2. Step 2:

   

   Chop the cookies into crumbs in a blender or crumble with your hands.

3. Step 3:

   

   Pour the melted butter into the cookies and mix well.

4. Step 4:

   

   In a baking dish with a diameter of 22-24 cm covered with food film, pour out all the crumbs from the cookies and carefully tamp them. There should be no gaps between the cake and the walls into which the filling can leak. Put the mold in the refrigerator for 1 hour so that the base freezes. It is better to immediately install the cake form on a dish or a straight board, on which the cheesecake will then be cooled.

5. Step 5:

   

   While the cake is cooling, prepare the filling. Cottage cheese is better to take slightly moist, not lumpy. Cottage cheese in briquettes is ideal - it is soft, moderately moist, without grains.

6. Step 6:

   

   Wash the blueberries, dry them and whisk in a blender with 2-3 tablespoons of sugar. If you want to achieve complete uniformity of the cream, rub the blueberry puree through a sieve to cut off the small bones. If you cook from frozen blueberries, you need to defrost it beforehand and drain the juice, otherwise the mass after grinding will be too fluid and will greatly dilute the cream.

7. Step 7:

   

   Fill gelatin with cold water and leave to swell for 10 minutes.

8. Step 8:

   

   Pour the cream into a saucepan, put the swollen gelatin and warm it together, stirring until the gelatin dissolves, but do not boil. ! If you have fast-acting gelatin, then you need to heat it up to 60 degrees, so you can't do without a cooking thermometer.

10. Step 9:

    

    In a bowl, put the cottage cheese, sour cream, pour in the remaining sugar and beat with a mixer until the sugar dissolves.

11. Step 10:

    

    Here is such a thick creamy mass should turn out. The fatter the sour cream, the better.

12. Step 11:

    

    Continuing to beat, pour the hot creamy gelatin mixture into the cottage cheese. The cream will immediately liquefy, as it should be.

13. Step 12:

    

    Divide the curd-sour cream mass into 2 equal parts. Add blueberry puree to one part and stir.

14. Step 13:

    

    The second part of the cream will be painted in such a beautiful color.

15. Step 14:

    

    Take the cake out of the refrigerator. Pour 4 tablespoons of blueberry mass into the center, then 4 tablespoons of white mass. Alternating between both types of cream, fill the entire form until the whole cream is finished. Pour the cream carefully, slowly, so that the layers do not mix. The cream should drain from the sharp edge of the spoon, and not from the sides, then you will get smooth round spots.

16. Step 15:

    

    Make a pattern on the surface with a toothpick. Put the cake in the refrigerator until it is completely frozen. It takes from 5 to 8 hours. Transfer the cake carefully so that the layers do not mix from strong shaking.

17. Step 16:

    

    If you are cooking cheesecake in the summer, you can decorate it with fresh blueberries before serving. Bon appetit!