Blueberry Cheesecake

Instructions

1. Crush the cookies and mix with melted butter. Press the mixture into the bottom of a springform pan. Refrigerate for 1 hour to firm up.
2. In a small saucepan, heat the 300 g blueberries with sugar and lemon juice until softened. Blend until smooth and allow to cool.
3. In a large mixing bowl, beat cream cheese with powdered sugar, heavy cream, vanilla extract, and the cooled blueberry mixture until smooth.
4. Dissolve the gelatin powder in 50 ml of water, then fold it into the cream cheese mixture until fully incorporated.
5. Pour the filling into the prepared springform pan over the chilled crust. Smooth the top with a spatula.
6. Refrigerate overnight or at least 4–6 hours until fully set.
7. Before serving, decorate the top with fresh blueberries and edible flowers, if desired. Slice and enjoy!

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 10 minutes (for blueberry layer)
• Chill Time: 4–12 hours
• Total Time: 5–12 hours
• Servings: 8–10 slices
• Difficulty: Medium

Variations & Substitutions

• Replace blueberries with raspberries, strawberries, or a mixed berry blend.
• Use a graham cracker crust or gluten-free cookies for dietary adjustments.
• Swap heavy cream for coconut cream for a dairy-free version.
• Add a touch of lemon zest to the filling for extra freshness.

Serving Suggestions