I tried this cheesecake with blueberries this time since my freezer is full of them :). I´ve used the same recipe many times for a blackcurrant cheesecake which works beautifully (and looks exactly the same). With the blackcurrant version I like to serve some whipped cream, this milder blueberry one prefers a little more taste from some blueberry compote.
12 digestive bisquits
60 g butter
6-7 dl blueberries
400g Philadelphia cheese or other unflavoured cream cheese
200 g crème fraiche
2 dl cream, whipped
1 dl sugar
4 gelatine leaves
1,5 dl blueberry juice (+ a little water)
0,7 dl jam sugar (or 1 leaf gelatine + sugar)
Put the bisquits in a plastic bag and crush with a rolling pin. Mix with the melted butter and press into a springform baking tin of which you have covered the bottom with a baking paper. Place in the fridge to set.
Put the gelatine leaves in cold water to soak. Whisk the crème fraiche to thicken it a little, add the cheese and sugar and whisk until smooth. Add the whipped cream. Melt the gelatine leaves in a little hot juice from the blueberries and pour into the cheese mixture while keeping the beater going. Fold in the blueberries, pour the mixture into the tin and leave to set in the fridge until the next day or at least a couple of hours. I heated some of the berries to get some juice to melt the gelatine in and for the topping too, but the biggest part of the berries I put in frozen. This will make your cheesecake set a little faster too…
When the cake is set, heat the juice for the glaze and melt in the sugar (and gelatine). Pour quickly over the cake and swirl the tin around so you cover the top evenly.
I´ve tried one version with the berries sieved and skins discarded, but that made the texture too smooth in my opinion – I like to have something to bite on…