Fresh cheese cake with blueberries

AUTHOR
Kate Willis
DIFFICULTY
RATING
3 3
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 8
  • 50 g California walnuts
  • 150 g Rusk
  • 150 g soft butter
  • 6 sheets white gelatine
  • 800 g Cream cheese (16% fat)
  • 70 g Sugar
  • 1 package Vanillin sugar
  • 1 untreated orange
  • 300 g Wild blueberries from North America (deep-frozen)
  • 1 package Cake glaze powder red
  • 250 ml red currant juice
  • 1 TABLESPOON Sugar

Directions

  1. 1

    Finely grind the walnuts in a moulinette. Put the rusk in a large freezer bag. Close the bag and crumble the rusk with a rolling pin. Knead walnuts, rusk and butter.

  2. 2

    Line the bottom of a springform pan (22 cm diameter) with baking paper. Press in the rusk mass as a base. Place the baking tin in the refrigerator for 1 hour.

  3. 3

    Soak gelatine in cold water for 5 minutes. Mix cream cheese with vanillin sugar and sugar. Rinse orange, grate peel and stir into the cream cheese mixture. Squeeze the orange and heat the juice.

  4. 4

    Dissolve squeezed gelatine in the orange juice, stir in 1-2 tbsp. cream cheese and then quickly fold into the remaining cheese mixture. Then spread on the cake base and place in the refrigerator for 2-3 hours.

  5. 5

    Thaw wild blueberries on a sieve. Carefully dab dry with kitchen paper. Prepare the cake glaze with currant juice and sugar according to instructions. Stir in blueberries and spread on the cream cheese.

  6. 6

    Allow the cast to set. Remove the springform ring and place the cake on a cake plate.