A fine, creamy cake, perfect for dessert on hot summer days. Serve it cold with a thick blueberry sauce, and if you don’t eat it all, keep it in the refrigerator.
Ingredients:
175 g digestive biscuits, 75 g melted butter, 600 g Philadelphia cream cheese, 210 g powdered sugar, 1 tablespoon cornstarch, 1 vanilla pod, 150 ml liquid cream, 3 eggs, 200 g blueberries.
Preparation method:
Preheat the oven to 150°C. Crumble the biscuits and mix them with the melted butter in a bowl until you get a sandy paste. Pour the mixture into a tart pan lined with baking paper and press down to cover the bottom and walls of the pan. In a large bowl, beat the eggs with 130 grams of sugar, add the cream cheese, vanilla seeds and cornstarch and mix vigorously. Using a mixer, beat the liquid cream until it becomes whipped cream and gently incorporate it into the cheese mixture with a spatula. Pour the cheese mixture over the biscuit base in the pan. Bake for 45 minutes and let the cheesecake cool in the oven. Meanwhile, clean and wash the blueberries, put them in a bowl with the rest of the sugar and crush them lightly until you get a thick sauce, which you put in the refrigerator. Serve the cold cheesecake with plenty of sauce.