3 teaspoon/ 10 g unflavoured gelatine, about 1 envelope + 1 teaspoon
2 cups/ 250gfresh blueberries + more for decoration
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Make the crust:
Crush the cookies and the crackers into fine crumbs. Mix very well with the melted butter. Press onto the bottom of 7 inch/ 18 cm spring form pan, lined with parchment paper.
Leave the pan in the fridge, while preparing the filling.
Make the filling:
In a small ramequin or a heatproof cup sprinkle the gelatine over 3-4 tablespoon water. Set aside to let bloom.
In a large mixing bowl combine the cream cheese, heavy cream, powdered sugar and vanilla. Beat with a mixer, first at a lower speed and then at high speed, until smooth, thick and fluffy - about 3-4 minutes. Don’t overmix!
Heat some water in a small saucepan and place inside the ramequin with the gelatine. Make sure the water doesn’t come to the top. When the water reaches the boiling point, remove from the heat. Make sure the gelatine has melted completely before adding it to the filling.
Gradually add the gelatine to the filling, mixing gently with a rubber spatula, until distributed.
Wash the blueberries and dry them very well with kitchen paper. Carefully fold the blueberries into the mixture.
Transfer the filling into the pan. Smooth out the top with a spatula.
Let the cheesecake sit in the fridge for 6-8 hours or overnight. Decorate with fresh blueberries before serving.
Crust: The total quantity of the crumbs for the crust should be about 100 g or 3,5 oz which makes about 1 cup. You can use other kind of cocoa and plain cookies, in case you don’t have Oreo cookies or vanilla wafers.
Filling: Make sure the cream and the cream cheese have been well refrigerated for several hours, before making the filling.
Gelatine: with this quantity of gelatine you will have a very smooth and creamy consistency. If you like your cheesecake stiffer, increase the gelatine with 50% (don’t recommend).
Keto: You can easily convert this recipe to a low carb cheesecake, suitable for a keto diet. For the crust skip the cookies and use 1 cup almond flour + 1 heaping tablespoon cocoa powder and 1 tablespoon xylitol and the same quantity of melted butter. For the filling substitute the sugar with ½ cup xylitol or ¾ cup erythritol. The rest is all the same.