Ingredients
50g butter
150g Biscuits (digestive)
1 tbsp cocoa powder
400g Double Cream Cheese (Philadelphia)
450g cream curd (I used Greek Yoghurt)
350g frozen blueberries , thawed
150g sugar
8 g Gelatine
200 g fresh Blueberries and Icing sugar for dusting
Method
Melt butter in a small pan, cool slightly.
Finely grind the biscuits in a food processor and mix with butter and cocoa powder. Spread the mixture over the base of a lined spring foam mould, press down firmly and leave in fridge to cool.
Mix the cream cheese and quark in a bowl with the hand mixer.
Drain the blueberries well, puree with the sugar and pour 2 dl of the puree into a pan. add the gelatine to a spoon of water and keep to bloom, then add to the puree and bring to the boil with a whisk while stirring, immediately stir in the remaining blueberry puree. Stir the puree into the cream cheese mixture, spread over the biscuit base. Cover the cheesecake and let it set in the fridge for approx. 4 hours.
De-mould the dessert and Remove the edge of the form, spread the blueberries on the cheesecake just before serving and dust with powdered sugar.
NB:
This can be prepared in advance: Prepare the cheesecake about 1 day in advance, cover and store in the fridge.
Tip: Of course you can also use fresh berries. However, the cheesecake gets a much more intense colour with frozen blueberries. You can take half the cream cheese out and put a little blueberry mix into it, then add the balance into the other part of the cream cheese mix and make it a darker colour, first layer this on top of the biscuit and when set pour the lighter coloured cream cheese on top so you have layers of colours.
side view
top view
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