A lot of the cheesecake recipes call for a lot of cream cheese. No wonder – it’s supposed to be cheesecake after all. This tends to get really expensive here in Norway though and to be honest, very heavy. So I came up with this, I suppose smoothie cake would probably be a better name, since it has a lot of cream and milk and just a bit of cream cheese. It’s still a delicious, stiff, cheesecakey foam with blueberries. I mean, you cannot go wrong with this. 🙂
This version is not very, very sweet, so do taste it before committing to this amount of sugar and increase if needed.
3 Tbsp powdered gelatin
1/2 cup boiling water
1 cup single cream (around 20% fat)
1/2 cup sugar
1/2 cup milk
125g / approximately 1/2 cup cream cheese
1 cup blueberries
biscuits – just enough to cover the bottom of the tray twice
1/4 cup butter
a couple of blackberries for decoration
Mix the gelatin powder with the water from the kettle until smooth. Let it cool but keep stirring occasionally to prevent it from setting in the glass.
In a bowl of an electric mixer place cream and start beating on medium speed.
Slowly add all the sugar, milk, cream cheese and blueberries at the end.
When everything is blended, let it rest and in the meantime break up the biscuits into small pieces.
You can use a food processor.
Melt the butter (I use the microwave for that but melting it gently over the stove top is certainly a better idea).
Add butter to the biscuit crumbs and stir.
Press the biscuit – butter mixture into the bottom of your spring pan.
Once the gelatin mixture is not hot anymore pour it into the milk/cheese mix and stir with a hand whisk to distribute evenly.
Pour all of that onto the biscuit base.
Leave in the fridge for an hour, decorate to your heart’s content.
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