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.
base:
120
120
gr.
shortcakes
50
50
gr.
melted butter
filling:
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
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.
Lightly beat the cream cheese with the sugar until smooth.
Add the egg, sour cream and heavy cream. Then flour and salt.
Sieve the mixture and finally grate the lemon zest.
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.
To make the confit, mix all ingredients together and bring to a boil over low heat. Stir periodically.
When thickened, remove from heat and allow to cool. When serving, drizzle over the cheesecake.
Click if you already have prepared
