Blueberry Cheesecake with Yogurt Ice Cream on Fruit Mirror

Cheesecake

1. Puree the blueberries, strain them and cook them together with the preserving sugar to make a jam. Let cool down.
2. Crumble the biscuits. Melt the butter and mix it with the biscuits so that a homogeneous mass is formed. Divide the biscuit mixture into 5 gourmet rings and press down well. It is advisable to put baking paper underneath. Put something into the fridge.
3. Mix the cream cheese and mascarpone together and fold in the cooled blueberry jam. Mix the gelatine with cold water according to the instructions on the packet and let it swell. Then heat and dissolve, please DO NOT boil. Mix a few spoons of the cheese and mascarpone mixture with the gelatine. Then stir this mixture thoroughly into the rest of the mixture so that the gelatin can spread evenly. Now distribute the cream on the gourmet rings and place in the refrigerator for at least 4 hours.

Yogurt ice cream

1. Mix the 4 egg yolks with sugar until frothy. The mass must be white, then it has the right consistency. Add the lime zest, stir the cream yoghurt until smooth and fold into the ice cream mixture. Mix everything together well and place in the ice cream maker for 50 minutes. If you don’t have an ice cream machine, you have to stir the mixture well every 20 minutes so that no ice crystals form. Regular stirring is worthwhile, as the ice cream will be nice and creamy.

Fruit mirror

1. Heat the sugar and fruits in a saucepan until the berries are soft. Then chop with a hand blender and pass through a sieve. Keep refrigerated until use.

Serving

1. To serve, carefully remove the cheesecake from the gourmet ring, brush the fruit surface onto the plate with a brush and add a few fresh berries. Put ice cream ball or cam next to it.