- 200 g of Koestlin petit beurre cookie
- 150 g off the butter
- 500 g of cottage cheese
- 100 g of Kandit Dessert Chef white cooking chocolate
- 250 ml of whipped cream
- 1 whipped cream fix
- 30 g of sugar
- 1 vanilla sugar
- 1 powdered gelatine
- 200 ml of blueberry juice
- 100 g of fresh blueberries
- 2 teaspoons of vanilla pudding
- 4 tablespoons of sugar
In a cake mould place, a mould shaped cut baking paper. Crush the cookies and mix them with melted butter. Pour it into the mould, and press it gently to form a biscuit. Leave it half an hour to cool down.
Beat the cottage cheese with sugar and vanilla sugar. Beat the whipped cream with a whipped cream fix, and gradually add and mix the cottage cheese mixture. Meltdown white chocolate, and add it to the filling mixture. At the end add gelatine.
Filling pour over the cookies and spread it evenly, put in the freezer to cool down.
100 ml of blueberry juice mix with blueberries and sugar and bring to boil. The leftover 100ml of juice mix with vanilla pudding, add it to the other mixture and shortly cook it. Leave it to cool down.
Once cooled pour it over the cake.
This cheesecake is best to cool down 24 hours before serving.