Cheese cakes at home are always welcome, whatever you put them. This with blueberries is wonderful, easy to make and easier to eat, I assure you! and with blueberries is a delight. You can put the red fruit that you like or red fruits varied. I had these blueberries at home and the cake came up. You like?? then we go with the recipe.
- 1 package of Maria or digestive cookies (those that you like)
- 100 g of butter at room temperature
- 4 eggs
- 250 g of white cheese for spreading
- 250 g of mascarpone cheese
- 200 g of cream
- 50-60 g of sugar
- 1/2 teaspoon of vanilla extract
* To decorate:
- 100 g of blueberry jam
- 200 g of blueberries
- A few mint leaves
Preheat the oven to 180º.
I used a 22 cm mold. Put a mold in the oven with a little water, a little bigger than in the one you are going to make the cake, then make the cake in the water bath and the water will heat up. I made the cake in a mold without removable base and well lined with baking paper on walls and bottom. Then, when it was cold, I turned it over in a grid that immediately turned over and left it in its correct position.
You do this as you like it or as a matter of habit. Account that if you make the cake in a removable mold you have to cover it with aluminum foil on the outside, if you get the water you spoil the cake.
Grind the cookies in a chopper and then add the butter, crush again and pass the mixture to the chosen mold. With the base of a glass press the entire base of biscuits well so that you have a uniform layer .. Reserve in the fridge.
Shell the eggs in a large bowl, add the two types of cheese together with the cream and sugar and beat everything until you get a cream, add the vanilla and come back to beat until integrating everything. Pour this preparation into the mold and bake in a bain-marie, 40 to 50 minutes. Turn off the oven and let the cake cool inside (I leave it for about 2 hours). Then I take it out and leave it at room temperature another hour and then I put it in the fridge.
Unmold the cake in the serving dish. Put the marmalade in the microwave and pass it through a sieve. Cover the surface with the warm marmalade, spreading it well with a kitchen brush. Top with washed and dried cranberries. Reserve the cake in the fridge. Before serving decorate the cake with the dried and dried mint leaves.