Blueberry Cheesecake

  • 140 grams of biscuits,
  • 3 eggs,
  • 120 g of sugar,
  •  350 g of cream cheese,
  • 170 ml of cream,
  • 70 g of butter,
  • 225 g of blueberries,
  • 1 tbsp. of starch.

Oven preheated to 190 ◦ C.
Cookies blender grind into fine crumbs.
Melt butter and combine with crushed cookies.
Grease a baking dish with butter. If the form is detachable, cover it tightly with foil. Put the cookies on the bottom of the form of oil, seal and send a hand in the refrigerator for 30 minutes.
Combine eggs and sugar and beat with a mixer. Add to the mass of starch and mix. Quark to lay out in a bowl, pour in the cream and beat with electric mixer, add the beaten eggs and again beat all together.
Remove the form of cookies from the refrigerator, spread out evenly blueberries, cottage cheese and pour on top egg mass.
Deep pan put in the oven, put it in the form of cheesecake and pour boiling water into pan so that the bead form were covered by 2 / 3 water.
Bake the cheesecake in the oven for 35-40 minutes.



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