No-bake blueberry cheesecake with blueberries

8 servings
1 day

First, prepare everything you need for the cheesecake base. Pre-melt the butter on the stove or in the microwave and cool.

Grind the biscuits into crumbs in a blender or crumble with your hands.

Pour the melted butter into the biscuits and mix well.

Pour all the cookie crumbs into a 22-24cm clingfilm baking dish and compress thoroughly. There should be no gaps between the bark and the walls into which the filling can leak. Refrigerate the tin for 1 hour to allow the base to freeze. It is better to immediately install the mold with bark on a dish or straight board, on which the cheesecake will then be cooled.

While the bark cools, cook the filling. It is better to take cottage cheese slightly wet, not clumpy. Cottage cheese in briquettes is ideal - it is soft, moderately wet, without grains.

Wash the blueberries, dry and whisk in a blender with 2-3 tbsp. l sugar. If you want to achieve complete uniformity of the cream, wipe the blueberry puree through a sieve to cut off the fine bones. If you cook from frozen blueberries, you need to defrost it first and drain the juice, otherwise the mass after grinding will be too fluid and greatly liquefy the cream.

Pour cold water over the gelatin and leave to swell for 10 minutes.

Pour the cream into the saucepan, put the swollen gelatin and warm together, stirring until the gelatin dissolves, but do not boil. ! If you have fast-acting gelatin, then you need to heat it up to 60 degrees, so here you can't do without a culinary thermometer.

Put the cottage cheese, sour cream in a bowl, pour in the remaining sugar and whisk with a mixer until the sugar dissolves.

Such a thick creamy mass should turn out. The fatter the sour cream, the better.

Continuing to beat, pour a hot creamy gelatin mixture into the cottage cheese. The cream will liquefy immediately, and so it should be.

Divide the curd-sour cream mass into 2 equal parts. Add the blueberry puree to one part and stir.

The second part of the cream will be painted in such a beautiful color.

Remove the cake from the refrigerator. Pour 4 tbsp. l. blueberry mass, then 4 tbsp. l. white mass. Alternating between both types of cream, fill the entire form until the entire cream is over. Pour cream carefully, slowly so that the layers do not mix. The cream should drain from the sharp edge of the spoon, not from the sides, then you will get even round spots.

On the surface, pattern with a toothpick. Refrigerate the cake until fully set. This takes from 5 to 8 hours. Transfer the cake carefully so that the layers do not mix from the intense shaking.

If you're making cheesecake in summer, you can garnish it with fresh blueberries before serving. Enjoy your meal!