HOW TO MAKE FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST?
2 cups Digestive biscuits, crushed
1/2 cup (100 g) melted butter
4 cups (500 g) cream cheese at room temperature
1 cup of sugar
3 eggs, at room temperature
1/2 cup sour cream
2 tablespoons flour
6 tablespoons (90 ml) fresh lemon juice
2 tablespoons sprinkle with lemon peel
2 cups fresh or frozen blueberries
1 cup of fresh or frozen blueberries
2 tablespoons fresh lemon juice
1/2 cup sugar
1 teaspoon half of starch
2 tablespoons of water
Grind the biscuit and mix it with the melted butter and place it in a roll-on cheesecake mold and lift the biscuit until it covers the sides of the mold.
For the cheesecake, beat the cream cheese and sour cream well until smooth.
Add the sugar, lemon juice, zest of lemon peel, and flour and mix until the ingredients are mixed.
Add the eggs gradually and beat all the eggs until mixed with the mixture.
Add the berries to the mixture and stir the mixture with a spoon gently (just lightly stirring).
Pour the mixture over the biscuit layer and put it in a preheated oven at a degree (160 D or 320 F) for a 1 h or an hour & a quarter until cheesecake puffs up and the face becomes golden.
Turn off the oven and leave the cheesecake in the oven for an hour or more to cool down.
Put it in the refrigerator and cool it for an hour or two before serving.
For the raspberry sauce, put all the ingredients in a saucepan over low heat until the sugar and berries dissolve and the mixture starts to boil … Turn it over well, remove it from the heat and let it cool down (it is possible after we remove it from the heat, put fresh berries for it).
Before serving, pour the sauce over the cheesecake plate and garnish it with fresh berries and lemon slices.