Ingredients:
- 500g (2 cups) cream cheese
- 270ml (1 cup) heavy cream
- 100g (1/2 cup) powdered sugar
- 300g (3 cups) cookie crumbs
- 100g (1/3 cup) melted unsalted butter
- 150g (3/4 cup) fresh blueberries
For the Blueberry Sauce:
- 100g (1/2 cup) blueberries
- 30ml water
- Juice from 1/2 a lemon
- 3 tbsp granulated sugar
Procedure:
- Begin by finely crushing the cookies. Mix in the melted butter thoroughly. Firmly press this mixture into the base of an 8-inch springform pan.
- Using a mixer, whip the heavy cream until you achieve stiff peaks. Incorporate the cream cheese and powdered sugar, blending until smooth. Gently fold in the fresh blueberries.
- Transfer this creamy mixture onto the prepared cookie base, smoothing the top with a spatula. Refrigerate for at least 5 hours, although leaving it overnight ensures the best results.
- For the blueberry sauce: In a pan, combine blueberries, lemon juice, water, and sugar. Over medium-high heat, cook while mashing the blueberries until it reaches your preferred consistency, typically around 10 minutes. The sauce will thicken a bit more as it cools.
- Once set, unmold the cheesecake and lavish with the blueberry sauce. Slice, serve, and savor every bite! ๐ซ๐ฐ๐คค