Cheesecake with blueberry confit

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.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Dessert

Recipe author

Ani Nozadze

Ingredients

base:

Biscuits

120 gram

melted butter

50 gram

Mass:

cream cheese

600 gram

Sugar

180 gram

Egg

2 piece

cream (35%)

120 gram

sour cream (15%)

160 gram

Flour

40 gram

Salt

1 a pinch

Lemon zest

1 /2 Piece

blueberry confit:

Blueberry

250 gram

Sugar

20 gram

water

3 table spoon

corn starch

1 table spoon

step

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

Lightly beat the cream cheese with the sugar until smooth.

step

Add the egg, sour cream and heavy cream. Then flour and salt.

step

Sieve the mixture and finally grate the lemon zest.

step

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

To make the confit, mix all ingredients together and bring to a boil over low heat. Stir periodically.

step

When thickened, remove from heat and allow to cool. When serving, drizzle over the cheesecake.

Serve

Enjoy!

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