Blueberry Cheesecake


  • 800 grams cream cheese
  • 3 tablespoons of flour
  • 3 tablespoons sugar
  • 3 egg whites
  • 150 cc water
  • 2 teaspoons essence of vanilla
  • 250 grams blueberries
  • 3 buds
  • 21 grams unflavored gelatin
  • 200 cc cream milk
  • 100 grams sugar

  1. Beat the 3 yolks with the 3 tablespoons of sugar.
  2. Add 3 tablespoons of flour by beating non-stop and add 2 teaspoons of vanilla essence. On the other hand beat three clear to snow. Incorporate them with smooth movements to the mixture, until logar that it is uniform and smooth. Enmantequillar a mold desmoldable (the same one where the cheesecake is going to be assembled).
  3. Put the dough in the mold, bring to medium oven for 15 minutes.
  4. In a bowl beat 800 grams of cream cheese with 200 cc of cream. Add 1 teaspoon vanilla essence or lemon zest to taste.
  5. Then add an envelope of unflavored gelatine diluted in 50 cc of cold water that we will take to the microwave 30 seconds.
  6. Take a little of the mixture, (two tablespoons) and mix with the gelatin, then incorporate everything into the mixture and beat well. Add the mixture on the dough and take to the freezer for 4 to 6 hours.
  7. On the other hand, put in a small pot 100 cc of water and 100 grams of sugar. Let it boil. Meanwhile wash 250 grams of blueberries well, drain them. We add them to the cacerolita del almíbar and let them cook until they tenderize the fruits a bit. We remove from the pot.
  8. Add 7 grams of unflavored gelatin in two tablespoons of cold water and stir well. We crush some blueberries a bit to get more body and more juice in the sauce. Let it cold down.
  9. Once cold add on the cheesecake and let it finish its cold weather. We remove the past and unmold by removing the side of the mold. We put the base in a fountain to serve.
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