Blueberry CHEESECAKE – No cooking and no effort
A delicious dessert is no-bake blueberry cheesecake. Cheesecake is a great easy to prepare recipe. Everyone loves it and not everyone can pass by without eating it.
Blueberry CHEESECAKE happy cake
Our cake of the month is this beautiful blueberry cheesecake. If you do not want to give up this eye-catching product in the summer months, you should definitely try this recipe yourself. Desserts and baked goods have a good heart with us.
Materials for the floor
200 g ladybug
80 grams of butter
Ingredients for the cream
6 bl gelatin
500 grams of blueberries
200 grams of yogurt
150 grams of sugar
1 pack of cake glaze
100 grams of blueberries
1 tablespoon of sugar
First, crumble the biscuits; Fill the biscuits in a bag and finely crumble with the pasta roll. Then melt the butter over low heat and add the crumbs and mix well. Spread the mixture on the bottom of a cake tin (approximately 26 cm) and refrigerate for half an hour.
Meanwhile, soak the gelatin in some water. Wash the blueberries, drain and spread on the cake base. Now slightly heat the lemon juice and dissolve the well-squeezed gelatin in it. Then mix it with Philadelphia, yogurt, and sugar. Now scatter the cream over the strawberries and spread evenly and refrigerate for 1½ to 2 hours.
To finish: Roughly puree blueberries with sugar. Then fill the mass with water up to 250 ml and mix with cake glaze. Bring everything to a boil in a saucepan, stirring constantly, and let cool briefly. Then spread the cream over the cheesecake.
History and story
Apparently, you have to go a pretty long way to find a time when the world is still without (fresh) cheesecake. In fact, the Greeks are said to have lived as early as 776 BC. Serving athletes at the first Olympics dates back to before the first Cheesecake Factory opened. The Romans soon captured the divine flavor of cheesecake and spread it across Europe. From there, it was only a matter of time before European immigrants brought their prized cheesecake recipes to America.
It seems that every region of the world has adopted it in one way or another, adding local flavors by adapting the recipe to local palates. In America it is typically made on a cream cheese basis (usually made with mascarpone), but we still vary the recipe by region. New York cheesecake is renowned for its ultra-smooth texture and extraordinarily rich flavor, achieved with the addition of extra egg yolk and a pinch of lemon, and you’ll find other regional variations, from Chicago to Pennsylvania Dutch. Many American bakers add creamy sour cream, which can be frozen without affecting flavor or texture.
Italian cheesecakes often use ricotta cheese, which makes them drier than their American cousins. The French prefer Neufchatel cheese and often add gelatin for a light and soft texture. Germans typically use cottage cheese or quark, while Greeks use ricotta, misìthra, peasant, feta, swiss, or a combination of different cheeses. The Japanese use cornstarch and egg whites to create a pudding-like effect in their cheesecakes, and I’ve even heard that you can find cheesecake in vending machines in Japan.