Ingredients for cheese cake with jam
For the blueberry jam
- 150gr of blueberries
- Juice 1/2 lemon
- 50gr brown sugar
- 1 tablespoon cornstarch
For the cheesecake
- 18-20 digestive type cookies
- 200gr of cream cheese
- 150ml of cream to be set 35% fat
- 80gr butter room temperature
- 150gr of glass sugar
- 1/2 teaspoon salt
- One teaspoon of vanilla extract
Elaboration
- We start with the blueberry jam, for this we wash the blueberries well and put in a saucepan over medium heat along with lemon juice and brown sugar. Bring to a boil and let it until softened, with the help of a wooden spoon remove and crush some of them to release the juice (we reserved some fresh blueberries to decorate)
- Once they are tender, incorporate the cornstarch, stir and let on medium-low heat until it thickens little by little. Remove from the fire once ready, let cool and reserve.
- Now turn the cake, start crunching the biscuits, or in a food processor if we have this or we can put the cookies in an airtight bag and hit with a roller until it looks like dirt.
- Add the butter and salt to the crushed cookies and mix to integrate everything.
- Beat the cream cheese until smooth, once ready incorporate the vanilla extract, the sugar glass and mix.
- We assemble the cream and once ready we add it to the cheese mixture with wrapping movements.
- To set up our cups is very easy: put the biscuits with the butter in the base, then the cheese mixture and the blueberry sauce (fill generously).
- We put in the refrigerator and cooled at least 2-3 hours.
- We decorate with some blueberries and some leaves of spearmint
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