A perfect combination of rich cream filling, crunchy base and fragrant fruity aroma makes this cheesecake an irresistible dessert for any occasion.
Blueberry Cheesecake with Budimka Blueberry & Lavender Spread
Ingredients
For a 20 cm pan
Base:
200 g ground biscuits (digestive or wholegrain)
80 g melted butter
Filling:
400 g cream cheese
200 ml whipping cream
100 g powdered sugar
1 teaspoon vanilla extract
Juice of half a lemon
Topping:
3 tablespoons Budimka Blueberry & Lavender Spread
1 tablespoon water
A few fresh blueberries for decoration
Preparation
Base:
Mix ground biscuits with melted butter. Press the mixture into the bottom of a baking pan lined with parchment paper and refrigerate for 20 minutes.
Filling:
In a separate bowl, beat cream cheese, powdered sugar, vanilla and lemon juice until smooth. Whip the cream in another bowl, then gently fold it into the cheese mixture.
Assembly:
Spread the filling over the chilled base and smooth the top. Refrigerate for at least 3 hours (preferably overnight).
Topping:
Gently heat the Budimka Blueberry & Lavender Spread with one tablespoon of water until it becomes smooth and glossy. Let it cool for a few minutes and pour over the chilled cake.
Decorate with fresh blueberries and mint leaves.
Budimka tip:
For an extra refreshing layer, add a thin layer of blueberry purée underneath the filling.
For a faster no-bake version, use gelatin (as instructed) to help the filling set.