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Categories:
whole wheat crackers powdered sugar cocoa butter water white sugar fresh blueberries gelatin Mascarpone cheese honey cinnamon
Viewed: 10 - Published at: 7 years agoIngredients
- FOR THE CRUST:
- 100 grams Whole Wheat Crackers
- 2 Tablespoons Powdered Sugar
- 1 Tablespoon Powdered Cocoa
- 50 grams Butter, Melted
- FOR THE CHEESECAKE:
- 1/2 cups Water
- 4 Tablespoons White Sugar
- 250 grams Fresh Blueberries
- 1 teaspoon Granulated Gelatin
- 300 grams Mascarpone Cheese
- 2 Tablespoons Honey
- 1 pinch Powderd Cinnamon
Method
- For the crust:
- Crush crackers. Add powdered sugar, cocoa and then stir in melted butter. Press mixture into a 20 cm diameter cake pan's base. Set aside.
- For the cheesecake:
- Bring water, white sugar, and blueberries to a boil. Cook over low heat and stir constantly, crushing the blueberries. Cook for about 10 minutes, until it thickens. Strain and keep the sauce.
- Hydrate gelatin in 50 ml of cold water. After 10 minutes, add it to the warm blueberry sauce. Blend well until it dissolves.
- Separately, mix mascarpone with honey and cinnamon. Add the blueberries and mix again.
- Pour the mixture over the crust. Bang the cake over the table to release the air bubbles and refrigerate for at least 2 hours.
- Best served with blueberries sauce made earlier, if you want to save some.
