Easter is over so I was in mood for something light and refreshing. I had some mascarpone left and frozen blueberries from summer and it were about time to use them up since second summer is almost here. I made a cheesecake and since I already have one blueberry cheesecake on the blog, I combined blueberries and lemon in order to create a new and different recipe – for Blueberry Lemon Cheesecake. Traditional biscuit crust, then lemon cheesecake layer, blueberry cheesecake layer and blueberry sauce on the top. Cheesecake layers are made from the same base, you just add lemon zest into one part and mixed blueberries into second part. There is another, last layer – blueberry sauce made with blueberries and cornstarch – for those who like the bold blueberry taste. If you want to have thicker sauce, add more cornstarch, if it should be runnier, add more water. Subtle lemon flavor is a great match to the bold blueberry taste. Besides, this cheesecake is really fluffy and creamy thanks to a little amount of gelatin. These are just the perfect qualities of a cheesecake after Easter.
- Crust:
- 150 g crushed butter biscuits
- 50 g butter
- Cheesecake:
- 400 ml heavy cream
- 500 g mascarpone
- 6 tbsp icing sugar
- Zest from ½ lemon
- 13 g gelatin powder (5 + 8 g)
- 200 g blended blueberries (frozen or fresh)
- Blueberry sauce:
- 150 g blueberries (frozen or fresh)
- 70 ml water
- 3 tbsp crystal sugar
- 2 tsp cornstarch
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Crust:
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Mix biscuits with butter, add the mixture to the bottom of a baking pan. Spread and press down the biscuit mixture over the bottom of pan using a spoon. Put the baking pan in a refrigerator.
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Cheesecake:
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In the bowl, whip heavy cream using a mixer.
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Incorporate mascarpone and icing sugar, stir well.
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Divide cheesecake batter into two halves.
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Incorporate lemon zest into the first half.
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Prepare 5 g of gelatin powder according to directions – mix gelatin powder with 2 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of mixture. Pour the gelatin into the rest of mixture. Stir well.
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Pour the lemon cheesecake over the crust and put it in the refrigerator for about 20 minutes.
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Incorporate blended blueberries into the second half of cheesecake batter.
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Prepare 8 g of gelatin powder according to directions – mix gelatin powder with 2 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of mixture. Pour the gelatin into the rest of mixture. Stir well.
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Pour the blueberry cheesecake over the lemon cheesecake layer and put it in the refrigerator for about 30 minutes.
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Blueberry sauce:
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Put blueberries, water, sugar and cornstarch in a sauce pan and bring it to simmer while stirring constantly.
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Let it bubble for 1 minute, set it aside, and let it cool for 5 minutes and spread it over the blueberry cheesecake layer.
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Put the cheesecake in the refrigerator overnight to get firm.
- Baking pan - 23 cm
dobrý deň
googlila som tvarohový koláč a zaujal ma Váš strúhaný tvarohový koláč s čerstvými ríbezľami – na základe krásnych fotiek sa mi začali zbiehať slinky – kontrola surovín – všetko doma, kontrola postupu – zvládnem. Výsledok fantastický – dokonca svokor si dal dva kúsky a chválil do nebies.
Už som Vás odporučila kolegyniam – vraj skúsia aj s čučoriedkami a černicami. Celá Vaša stránka je veľmi krásna a inšpiratívna, hoci ja nie som veľká cukrárka ale milujem recepty s tvarohom a ovocím , a teším sa na ďalšie príležitosti . Som Vašou fanúšičku.
Ďakujem krásne za tak milé slová, veľmi sa teším, že koláčik chutil 🙂 Dúfam, že kolegyne budú tiež spokojné a že Vás zaujmú aj ďalšie recepty, či už s tvarohom/ovocím alebo bez neho/nich. Dúfam, že sa mi potom ozvete s výsledkom 🙂