Blueberry Cheesecake Cookies Food

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

BLUEBERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven: To 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper; set aside.
• Combine the dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Combine the wet ingredients: Beat the sugar, cream cheese and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and sour cream until well combined.
• Mix the two: Add all the flour mixture and stir until just combined. Do not overmix.
• Finish the cookie dough: Gently fold in blueberries. Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
• Bake the cookies: Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes, mine took the full 18 minutes. Cool on the baking sheets for 5 minutes then transfer to a wire rack and cool completely.

BLUEBERRY CREAM CHEESE COOKIES WITH A LEMON GLAZE

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly spray with cooking spray.
• In a large bowl cream together the sugar, butter, and cream cheese until smooth. Add in egg and vanilla and beat until incorporated.
• In another medium bowl combine flour, baking soda, baking powder, and salt. Beat the dry ingredients into the wet ingredients until incorporated. Gently fold in blueberries.
• Drop heaping tablespoons of dough onto the cookie sheet. Bake for 10-12 minutes. Let cool on a wire rack.

THE BEST BLUEBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
• Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
• Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
• Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
• Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
• Note: Refrigeration time is not included.

BLUEBERRY CHEESECAKE COOKIES

Steps:

• In a large bowl, beat together the cream cheese, butter, egg, vanilla, and salt.
• Add in the powdered sugar, then flour, beating between each addition until a stiff dough forms.
• Cover the bowl and chill in the refrigerator for 2 hours.
• Preheat oven to 325 degrees and line a baking pan with parchment paper.
• Scoop out the dough and form into one-inch balls. Place the cookie balls on the lined baking sheet and make an indention in the center of each cookie with your thumb.
• Bake in the preheated oven for 12-15 minutes, until cookies are browned on the bottom.
• Remove the cookies from the baking sheet to a wire cooling rack to cool. When cooled completely, top each cookie with a spoonful of blueberry pie filling.

BLUEBERRY CHEESECAKE

Steps:

• Make crust:
• Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
• Make filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.
• Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.
• Make topping:
• Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.
• Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.

BLUEBERRY CHEESECAKE COOKIES RECIPE - (4/5)

Steps:

• Preheat oven to 325°F. Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Add muffin mix to the mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14 to 15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1 to 2 minutes. Transfer to wire rack until completely cooled.

MINI BLUEBERRY CHEESECAKES

Steps:

• Preheat oven to 350°F. In a mixing bowl, combine the graham cracker crumbs and sugar and then pour in melted butter and stir until well combined. Divide equally between 12 paper lined muffin cups and then, with a small glass or flat object that's roughly the same size as the bottom of the muffin cup, press the mixture down firmly to form a crust. Set aside.
• Combine all the ingredients for the cheese filling, except for the blueberry jam, in the bowl of your food processor and process until the mixture is super smooth and creamy and completely lump free, about 2 minutes. Stop the motor to scrape the sides once or twice, as needed, to make sure that every last bit gets incorporated.
• Divide this mixture equally between the prepared muffin cups, filling each cup pretty much all the way to the top.
• Make a small well in the center of each cake with a spoon and drop about a teaspoon of blueberry jam over each cake. Then, with the help of a wooden skewer, delicately mix the blueberry jam into the cheese filling, making little swirls as you go. Do not go all the way to the bottom with that skewer or you might end up damaging the crust.
• Bake for 20 minutes, or until the tops start to get slightly colored, edges start to set but centers remain a little jiggly. Do not overbake, otherwise your cakes will be dry. Remove from oven and allow to cool 1 hour, then cover loosely with plastic wrap and refrigerate for at least 2 hours before serving.
• Serve chilled, topped with an extra spoonful of blueberry jam.
• Leftover cakes will keep in the refrigerator for about 10 days, or in the freezer for up to a few months.

BLUEBERRY CHEESECAKE

Steps:

• In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Return pan to baking sheet. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. , In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled., Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• Stir graham cracker crumbs and melted butter together until well combined.
• Press into an ungreased 8x8 or 9x9 pan.
• Place in fridge to chill for 15 minutes.
• With electric beaters, beat cream cheese until light and fluffy.
• Add can of sweetened condensed milk and continue to beat until smooth and creamy. Note: it will look quite runny at this point.
• Beat in lemon juice and vanilla. Mixture will thicken.
• Pour over chilled crust and place in fridge to firm up for 2-3 hours before topping with pie filling.
• Spoon the blueberry pie filling evenly over the cheesecake.
• Run a knife around the edge of the pan to loosen before serving.

EASY BLUEBERRY CHEESECAKE COOKIES RECIPE

Steps:

• Preheat oven to 350°. Combine the softened cream cheese and butter with a hand held mixer until smooth. Add the egg and vanilla extract and combine. Finally add the cake mix to the other ingredients and mix until you have a thick and awesome cookie dough.
• Add freeze dried blueberries and white chocolate chips. Stir into dough by hand to combine until everything is evenly incorporated. NOTE: You want to stir gently so that the blueberries don't color the dough purple.
• Scoop heaping tablespoons of dough {using a medium scoop} onto a parchment {or silicone} lined baking sheet. Using your finger tips {palm of your hand or bottom of glass} gently press down onto the top of each cookie.
• Bake for 9-11 minutes or until the edges are set and you can see that the bottoms and tops are just starting to brown. Be sure to not over bake.
• Remove cookies from the oven and let them cool on the cookie sheet for 10 minutes. Move to a cooling rack to cool completely. Store cookies in an air tight container at room temperature for 4-5 days or freeze for up to 3 months.

NO BAKE BLUEBERRY CHEESECAKE RECIPE

Steps:

• Lightly grease the bottom of a 9-inch springform pan with baking spray. Set this aside.
• In a food processor, you're going to blend the almond slices with graham crackers, and granulated sugar. Process this until fine crumbs.
• Slowly add in melted butter and mix until crumbly. Pour crust mixture into the bottom of prepared springform pan.
• Press crumbs firmly to create crust, allowing them to go up slightly on the sides of the pan. Set aside.
• In a large mixing bowl, beat cream cheese with sugar for several minutes, until light and fluffy, scraping down the sides of the bowl as needed.
• Add in heavy whipping cream and almond extract and beat for an additional 2-3 minutes. Pour cheesecake filling onto prepared crust.
• Carefully spoon one can of thick, blueberry pie filling onto the top of the cheesecake layer. I used the entire can, but if you want a little less, feel free to not use it all (and save the blueberry pie filling to go on top of some ice cream later!
• Top the entire cheesecake with whipped topping (or homemade whipped cream). I reserved some of it and spooned it into a piping bag to put some swirls on top (totally optional). Sprinkle the top of the cake with more sliced almonds.
• Refrigerate entire cake for at least 3 hours (or overnight). When ready to serve, release springform pan, cut slices of cheesecake into wedges and enjoy.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
• Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
• In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
• Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.

THE EASIEST EVER NO BAKE BLUEBERRY CHEESECAKE

Steps:

• Grease the bottom and sides of a 20cm loose bottomed cake tin and line the bottom with greaseproof paper.
• Blitz the digestive biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
• Melt the butter in a medium sized saucepan, then stir in the crushed biscuits.
• Press the biscuits into the bottom of the greased cake tin, ensuring all of the bottom is covered evenly, then place the tin into the fridge for a minimum of 20 minutes.
• Whisk together the cream cheese, double cream, lemon juice and vanilla extract.
• Pour the cheesecake mixture over the biscuit base and smooth out.
• Place the cheesecake into the fridge to chill for at least 4 hours. If you can make this the day before and chill overnight, then even better.
• Before serving, remove from fridge for 5 minutes and carefully lift the cheesecake out.
• Remove the greaseproof paper, top with the blueberry jam and serve with the blueberries.

KETO BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 160C/320F. Prepare an 8-inch springform pan with the crust of choice. Line with paper for easy removal.
• Using a stand mixer, very lightly beat your softened cream cheese until smooth. Do not overbeat, otherwise the cheesecake will crack. Add the flour, vanilla extract, sour cream, and sugar and until just combined. Add the eggs one at a time, and stop beating once smooth. Once smooth, fold through the blueberries using a rubber spatula.
• Transfer the cheesecake filling into the pie crust and bake for 1 hour and 10 minutes, or until the tops are set and the filling slightly jiggles when touched.
• Allow the cheesecake to cool completely, before refrigerating overnight.
• Once the cheesecake is chilled, cover with the blueberry topping all over the top and refrigerate for a further 2 hours to firm up.

BLUEBERRY CHEESECAKE

Steps:

• Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
• Line inverted base: Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
• Line sides: Butter and line the side of the pan.
• Break up biscuits roughly by hand and place in a food processor.
• Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
• Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
• Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
• Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
• Add flour, beat for 5 seconds on speed 4 until just incorporated.
• Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
• Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.
• Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
• Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).
• Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.
• Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.
• Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.
• Mix cornflour and water, then stir in - it wil thicken quickly.
• Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
• Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect "oozing" consistency (see video, Note 7) - be careful, don't make it runny!
• Spoon onto cheesecake so it's completely covered - you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
• Slice and serve!

BLUEBERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and almond extract until well combined. Add in 1/3 of the flour mixture and stir until just combined. Stir in 1/2 of the sour cream. Continue alternating additions of the flour mixture and sour cream, beginning and ending with the flour mixture, stirring until just combined. Do not overmix. Gently fold in blueberries and frozen pieces of cream cheese.
• Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

HAIRY BIKERS' BLUEBERRY CHEESECAKE RECIPE

Steps:

• Preheat the oven to 180°C. Butter the sides and base of a 24cm cake tin.
• Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Mix the crushes biscuits with the melted butter and press down into the base of the tin.
• Beat the cream cheese, sugar, vanilla extract and eggs together in a large bowl until smooth and creamy.
• Pour into the tin and bake in the oven for 40 mins, or until pale golden. The cake should wobble slightly when tin is shaken.
• Remove from the oven and allow to cool in the tin for about 10-15 mins.
• Carefully remove the cheesecake from the tin and transfer to a serving plate.
• Put blueberries into a pan with the sugar and 1tbsp of water and gently cook for 5 mins until the mixture turns into a syrup. Leave to cool.
• Serve cheesecake topped with the cooked blueberries. Decorate with remaining blueberries.

BAKED CHEESECAKE WITH BLUEBERRIES

Steps:

• Preheat the oven to 180C/350F/Gas 4. Butter the sides and base of a 23cm/9in cake tin.
• Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Alternatively, place them into a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin. Spread the blueberries over the base and chill in the fridge until needed.
• Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 minutes, or until it is a pale golden-brown and only wobbles slightly when you gently shake the tin.
• Remove from the oven and allow to cool in the tin for about 10-15 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Sprinkle over a few blueberries, then dust with icing sugar.
• Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.

BLUEBERRY CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate. With the back of a spoon, press mixture onto bottom and halfway up sides of plate In a food processor, place yogurt, cream cheese, cottage cheese and cornstarch and blend until smooth, about 1 minute. Add eggs and blend again until well combined. Pour about half of the cheese mixture onto the crust and top with ½ cup of the blueberries. Cover with the remaining cheese mixture. Bake until firm, about 35 minutes. Cool completely on a wire rack. In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds. Top the cheesecake with the remaining 1-½ cups blueberries and drizzle with warm honey. Refrigerate until firm, about 3 hours.

LEMON BLUEBERRY CHEESECAKE COOKIES

Steps:

• Cookie Instructions Preheat oven to 350F. With mixer on medium-high beat butter, granulated sugar and ¼ cup cream cheese until light and fluffy, 2 minutes. Add eggs and 1 tsp. vanilla and beat until blended, scraping sides of bowl occasionally. Add flour, baking powder, baking soda and salt and beat until a thick cookie dough forms. Stir in lemon zest and gently fold in blueberries. Using wet hands, shape dough into 1-inch balls (about 1 Tablespoon each) and arrange on baking sheets. Bake in batches, refrigerating cookie dough balls until ready to bake. Bake 12 minutes or until edges are lightly browned. Cool on pan 2 minutes. Transfer to wire rack and cool completely.
• Frosting Instructions Beat ¾ cup cream cheese, confectioners' sugar and 1 tsp. vanilla until smooth and blended. Frost tops of cookies.

BLUEBERRY CHEESECAKE STUFFED PROTEIN WAFFLES

Steps:

• Whisk together the flour, cornstarch, sugar, baking powder and salt in a small bowl.
• In a medium bowl, whisk together the yogurt, egg, milk, oil and extract. Add in the dry ingredients and whisk until combined.
• Preheat your Wonderffle Cast Iron Stuffed Waffle Maker on medium heat, heating up about 2-3 minutes per side and spraying liberally with cooking spray.
• Pour just over 1/2 of the batter to cover the griddles. Sprinkle the blueberries on followed by 1 tsp sugar. Then, put the cream cheese on, smoothing out very gently, followed by the remaining sugar.
• Gently pour over the remaining batter.
• Cook for 5 minutes, flip and cook another 4-6 minutes until golden brown.
• Use the tongs to remove the waffle to a plate (If it sticks a little, just use a butter knife to loosen the edges.)
• DEVOUR!

BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 350°F with a rack in the middle.
• Crust:
• In a medium bowl, stir the cookie crumbs, sugar, butter, and salt to combine. Press the mixture evenly onto the base of a 9-inch springform pan.
• Transfer the pan to the oven and bake the crust until lightly golden, 10 to 12 min. Let the crust cool to room temperature, then wrap aluminum foil around the bottom and side of the springform pan. Place springform pan in a large roasting pan. (You'll be baking it in a hot water bath later.) Turn down the oven to 325°F.
• Heat a large kettle of water to a simmer. (You'll use this for the waterbath.)
• Filling:
• In a medium saucepan, combine the blueberries, lemon juice, ¼ cup granulated sugar, the scraped seeds of the vanilla bean, and salt. Cook over medium heat, stirring occasionally, until the berries have broken down and are very soft, 4 to 5 min. Let the mixture cool slightly, then transfer to a food processor and blend until the mixture forms a relatively smooth purée. Cool to room temperature.
• Add the cream cheese and the remaining 1-1/4 cups granulated sugar and process until the mixture is very smooth. Add the eggs, one at a time, and process just until each is combined, scraping the bowl a few times throughout the process.
• Pour the filling over the cooled crust. Carefully pour enough hot water from the kettle into the roasting pan to come about halfway up the side of the springform pan. Transfer the roasting pan to the oven and bake until the edge of the cheesecake is set but the center still jiggles slightly when you shake the pan, 60 to 75 min.
• Turn the oven off and leave the cheesecake inside the oven with the door propped open for 20 to 30 min. Remove the pan from the oven and remove the cheesecake from the water bath. Cool to room temperature, about 1 hour, then refrigerate for at least 4 hours.
• Gently run a knife around the edge of the chilled cheesecake, then remove the outer ring. Gently slide a large spatula around the outside edge of the cake to remove from the base, if desired.
• In the bowl of an electric mixer fitted with the whip attachment, whip the whipping cream and powdered sugar until medium peaks form. Spoon over the top of the cheesecake, then spread into an even layer. Garnish with blueberries.

BLUEBERRY CHEESECAKE

Steps:

• To prepare the base, crush the cookies, mix with butter and densely lay out on the bottom of the mold (about 16 cm in diameter). This is equal to 6 inch spring form pan. Just use the ring, with a nice plate for the base rather than the waffle textured base of the spring form pan itself.
• We mix blueberries, sugar and 1 tablespoon lemon juice, lightly heat, add 2 sheets of gelatin. (NOTICE THIS IS 2/7 OF THE INGREDIENT GELATIN IF YOU ARE USING POWDER).
• Mix the curd (cottage) cheese, yogurt, sugar, 1 tablespoon of lemon juice, add warm cream and 5 sheets of gelatin (remainder of the gelatin powder). We divide the mass into three parts. ( I recommend one part is 50% of the "batter" and the rest of the "batter" is divided equally among 2 more bowls, 25% each.).
• One of the small parts of the batter is mixed with 4 tablespoons of blueberry juice (no berries).
• The second small part of the batter is mixed with berries. The third bowl (with the 50%) is left white.
• First we pour the most dark layer (with berries) into the form on top of the cookie crust. We put in the refrigerator until the layer thickens. (give it an hour , then check it to see if it is set enough to take the weight of next layer).
• Then GENTLY add the second layer of batter containing juice without berries. Again, put in the fridge and wait until it thickens.
• Finally, gently add the white part of the batter and put it in the refrigerator for 4 hours. Before serving, cheesecake is best decorated with fresh berries.
• Of course, blueberries in the recipe can be replaced with other berries - for every taste and color. It remains only to enjoy the wonderful result.