Cheesecake with Blueberries

Ingredients

For the dough base

• 200 grams of classic María Fontaneda cookies
• 150 grams of butter softened

For the filling

• 4 eggs
• ½ kilo of burgos cheese well drained of liquid
• 1 small brick (200 milliliters) of liquid cream
• 1 large tub of Philadelphia cheese of 300 grams
• 4 tablespoons sugar
• 1 tablespoon vanilla sugar

For coverage

• 2 jars of 340 grams each of blueberry, blackberry, raspberry jam etc ...
• 1 envelope of Royal neutral gelatin powder
• fresh blueberries to decorate, or failing that, jam of the fruit we have chosen (optional)

Crafting

Crush the cookies in the Thermomix for 20 seconds at speed 8. Check that they are well crushed and there are no whole pieces left. Add the softened butter and mix on speed 6 for 10 seconds, until it forms a homogeneous dough.

Pour the dough into a removable round mold with a diameter of 26 cm, and squeeze with your fingers so that it is an even, smooth and compact layer. Put it in the oven preheated to 180ºC for 13 minutes. Avoid burning. Take the dough out of the oven, and let it cool in the fridge or at room temperature.

Meanwhile, clean the Thermomix glass and add the eggs, the well drained Burgos cheese, the Philadelphia cheese, the two types of sugar and the cream. Beat on speed 6 for 2 minutes. There should be one thin dough with some volume.

Pour the cheese mixture over the cold tart, and place it in the preheated oven at 180ºC for 30 minutes. The dough should be curdled and slightly golden on the surface. If you see that it needs more time to cook, make sure it does not burn.

Take the cake out of the oven and let it cool down to room temperature.

To make the coverage, pour the jam and the gelatin into the Thermomix glass, and set 3 minutes at 70ºC and speed 1. Turn over the glaze about the cold cake.

Decorate with the fruits and put it in the fridge until it has set. This step is optional. I have decorated it so that it is beautiful, although the diners commented that without the blueberries for decoration it would be tastier.

Once cold, remove from the mold and serve. Enjoy yourself!

Note

This cake must rest and it is better to make it the day before.