Light blueberry cheesecake cold with whipped cream


  • 500 g curd sernikowego
  • 3/4 cup plain yogurt (or Greek)
  • 1 cup mixed berries (blazed through a strainer)
  • 1/2 cup caster sugar for baking (or 3/4 if you prefer sweeter pastries)
  • 5 teaspoons gelatin
  • 1/3 cup hot water
  • 200 g cream 36 percent.
  • 1 tablespoon granulated sugar
  • 1 teaspoon lemon juice
  • A handful of blueberries or cranberries
  1. Dissolve gelatin in hot water and set aside. Cottage cheese, yogurt and sugar, mix to combine. Add gradually mixed and sawn berries through a sieve. 
  2. The cup of gelatin (still smooth) add one tablespoon of the cheese and stir vigorously with a spoon. We add one more spoon and mix again. Then, as "seasoned" gradually pour gelatin to the cheese and mix it all of the calls. 
  3. Pour into springform pan and put in the fridge to the concentration (preferably overnight). Before serving Whip the cream to stiff at the end of compaction by adding a tablespoon of powdered sugar, and at the end of a teaspoon of lemon juice. 
  4. Yes whipped cream translate into a piping bag and decorate top of cheesecake. The top sprinkle with blueberries or blueberry.

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