John Myers
Cheesecake with Sour Cream & Blueberries
The perfect cheesecake with sour cream & blueberries recipe with a picture and simple step-by-step instructions.
- 500 g Cream cheese low in fat
- 750 g Sour cream
- 1 Sptritzer Lemon juice
- 1 packet Dr. Oettker Zitroback
- 200 g Sugar
- 1 tbsp Honey
- 250 ml Water
- 2 sheet Gelatin
- 100 g Butter
- 15 Pc. Whole grain biscuits
- 250 g Blueberries – all other berries go well – canned with juice
- 2 packet Red cake topping
- Melt the butter and cook over low heat until light brown. Mash the biscuits with your fingers and mix with the butter. Press the biscuit and butter mixture evenly onto the bottom of the 26 cm springform pan.
- Soak the gelatine in cold water for a few minutes. Put the sugar, honey, water and lemon zest in a saucepan, bring to a boil and stir until the sugar has dissolved. Add the gelatin and stir until completely dissolved.
- Put the cream cheese and sour cream in a bowl and stir until the mixture is smooth. Add the syrup and mix well. Pour the cheese mixture into the springform pan, cover the mold with foil and let rest in a cool place overnight.
- Bring the blueberries to the boil briefly with three tablespoons of water. Thicken with gelatine or cake glaze as described above and after they have cooled down a little, pour them over the cheesecake. Let it steep for another hour in the refrigerator.
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