No bake Blueberry
- Spar cream two hundred ml
- mascarpone one hundred fifty g
- biscuits two hundred g
- fresh blueberries three hundred gr
- icing sugar sixty g
- °Philadelphia cheese one hundred seventy five g
- °butter (at room temperature) 1one hundred forty gr
- °blueberry jam 3 tbsp
- °zest of ½ lemon 1
Grease the removable mold with a neutral oil for salads.
Bring all the ingredients to room temperature.
Crumble the biscuits and mix them with the softened butter. Preferably do it with a food processor. Put the crumble in the mold and press it with the back of a spoon to pack it well, so as to obtain a compact pie base.
Mix the Philadelphia with the impalpable sugar, the mascarpone and the blueberry jam.
Whip the whipped cream and fold it into the cheese mixture.
Add one hundred g of fresh blueberries to the batter.
Pour the batter into the mold and let it firm up for at least four hours in the fridge.
Unmold the cheesecake and decorate it with fresh blueberries and the zest of one lemon.