Ingredients for the base:
280g ORO SAIWA or DIGESTIVE BISCUITS (=9,88oz=2 ⅓ cups)
30g CANE SUGAR (=1,06oz=⅛ cup)
170g unsalted BUTTER (=6,00oz=¾ cup)
Ingredients for the filling:
650g BLUEBERRIES (=22,93oz=4 ⅓ cups)
250ml FRESH CREAM (=8,82oz=1 cup)
250g MASCARPONE (=8,82oz=3 ⅛ cups)
180g POWDERED SUGAR (=6,35oz=¾ cup)
12g GELATINE LEAVES (=6 leaves)
Crumble the biscuits and melt the butter. Combine biscuits powder with sugar and then add melted butter. Mix.
Pour the mixture into a 26cm diameter springform pan (or into smaller springforms as I did) after having greased its sides with a cooking spray and laid a piece of baking paper on the bottom (fixing it between the two pan components).
Compress the base with a meat tenderizer so as to get to a compact and homogeneous bottom. Let it rest in the fridge for minimum half an hour.
Soak the gelatine leaves in cold water for minimum 10 minutes.
Wash the blueberries and take the leaves and bad parts away. Dry them carefully and then blend them (it would be better to sieve them to avoid the presence of small dots in the filling).
Whisk mascarpone and sugar in a bowl apart. Add blended blueberries and mix again.
Squeeze the gelatine leaves and melt them in a small pot at low heat, making sure not to exceed 30°C (86°F). Let cool down a few minutes, then add to the mixture and mix quickly.
Whip the cream and incorporate it to the mixture making sure to blend gently from bottom to top in order to avoid the collapsing of the cream.
Pour the mixture on the biscuits base and flatten with a spatula. Let the blueberries cheesecake set in the fridge for at least 5 hours.
Pay attention when taking the mould away.
You can decide to garnish your blueberries cheesecake with fresh fruit, swirls of whipped cream or leave it as it is… Its purple color will attract your table companions anyway!
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