A summer cheesecake on a crunchy chocolate base, with a delicate cheese filling, combined with refreshing blueberries and blue jelly, is a great idea for a cooling dessert on hot days.
Ingredients
Crust
- Cookies: 200 g
- Chocolate spread: 250 g
Cheese Filling
- Cream cheese: 1 kg
- Heavy cream (36%): 200 ml
- Powdered sugar: 5 tablespoons
- Gelatin dessert: 4 teaspoons
- Milk: 250 ml
- Blue jelly: 2 packets
- Boiling water: 250 ml
Blueberry Layer
- Blue jelly: 2 packets
- Blueberries: 250 g
Preparation
- Crust: Crush the cookies into crumbs, add the chocolate spread, mix thoroughly, and spread onto the bottom of a 23cm diameter springform pan. Refrigerate.
- Cheese Filling: Dissolve gelatin in 3 tablespoons of milk, let it swell, then heat the remaining milk, transfer the gelatin, mix, and let it cool. Dissolve the blue jelly in 250 ml of boiling water and let it cool. Whip the cream until stiff peaks form, add the cream cheese, and mix well. Divide into 2 equal parts. To one part, add sugar and the dissolved, cooled gelatin. Mix well and spread onto the chilled cookie crust. Refrigerate for about 20 minutes. To the other part of the cheese mixture, add the cooled dissolved blue jelly. Mix well and spread over the set cheesecake layer. Refrigerate for another 20 minutes.
- Blueberry Layer: Dissolve the blue jelly in 600 ml of boiling water, let it cool and thicken slightly. Arrange washed blueberries on top of the cheesecake and pour the thickening jelly over them. Refrigerate for about 40 minutes.
