Cheesecake with blueberry confit
60+ Min
Light dish
500+ Kcal

Hello, my name is Ani, I am a public relations specialist by profession. A few years ago I got interested in cooking and enrolled in the Georgian Culinary Academy on the Chef program.

After graduation, I realized that I was more attracted to pastry, so I took a pastry course. After a few months of working, I became convinced that this was my favorite thing to do and decided to start a cooking blog (anishomecooking). My blog is mainly about desserts and cooking techniques. Today I am sharing with you one of my favorite dessert recipes.

120 120 gr. shortcakes
50 50 gr. melted butter
600 600 gr. cream cheese
180 180 gr. sugar
2 2 piece eggs
120 120 gr. heavy cream 35%
160 160 gr. sour cream 15%
40 40 gr. flour
1 1 рinch salt
1/2 1/2 Lemon zest
blueberry confit:
250 250 gr. blueberries
20 20 gr. sugar
3 3 tablespoon water
1 1 tablespoon cornstarch
step 1
Add melted butter to the chopped biscuits, transfer to a 20 cm diameter baking mold and place in the fridge until the filling is ready.
step 2
Lightly beat the cream cheese with the sugar until smooth.
step 3
Add the egg, sour cream and heavy cream. Then flour and salt.
step 4
Sieve the mixture and finally grate the lemon zest.
step 5
Place the mold in hot water and bake at 170 degrees for an hour and a half. Once baked, leave in the oven for 1 hour and then store in the fridge for 6-7 hours.
step 6
To make the confit, mix all ingredients together and bring to a boil over low heat. Stir periodically.
step 7
When thickened, remove from heat and allow to cool. When serving, drizzle over the cheesecake.
step 8