Ingredients:
300g cocoa biscuits
150g butter
300g blueberries
3 tablespoons sugar
For the cream:
350g Labneh cheese
200ml condensed milk
100g melted white chocolate
2 packets whipped cream powder (Chantilly cream)
For the fruit mixture:
100ml condensed milk
80g white chocolate
Preparation:
For the fruit mixture, place the blueberries in a small saucepan. Add the sugar and begin cooking over low heat. Stir continuously until the fruit starts to boil well. Once the fruit releases its juices, add a few drops of lemon juice and continue simmering over low heat for approximately 15 minutes, stirring occasionally. Then, transfer the mixture to a blender, process until smooth and uniform, and set aside to cool. Next, in a separate bowl, combine the crushed biscuits with the melted butter and mix thoroughly. Line the bottom and sides of a round, springform cake pan with parchment paper. Transfer the prepared biscuit mixture into the pan. Using a bowl with a flat bottom, press the biscuit mixture firmly against both the base and the sides to compact it, then place the pan in the refrigerator. For the filling, whip the whipped cream (Chantilly cream) with condensed milk using a mixer until it thickens well. Then, add the Labneh cheese and white chocolate (melted over steam) and continue mixing for a few more minutes. Incorporate the prepared fruit mixture into the cream and mix until the consistency is uniform; simply mix until combined—do not over-whip. Pour the cream over the chilled biscuit base, smooth the top neatly, and refrigerate for 12 hours. Our delicious blueberry cheesecake is ready!
Bon appétit! 🍰❤
