Blueberry cheesecake
Serves 4 
Ready in 60 min 
Print recipe
Ingredients
Base:
- 100 g Emborg Butter
- 200 g digestive biscuits
Mousse:
- 4 sheets gelatine
- 75 g white chocolate
- 2 pasteurised eggs
- 75 g light cane sugar
- 200 g Emborg Cream Cheese
- 2 tbsp lemon juice
- grated zest from 1 lime
- 300 ml Emborg Whipped Cream
- 200 g Emborg Blueberries
Gel:
- 4 sheets gelatine
- 250 ml blueberry juice
Melt the butter in a saucepan, remove it from the heat, crush the biscuits into the butter.
Place a bottomless springform cake tin on a dish, put the biscuit mixture directly into the springform on the dish and press it down well.
Place the gelatine sheets in cold water for about 10 minutes.
Chop the chocolate for the mousse into small pieces and melt it over a water bath.
Whip the sugar and eggs until fluffy and mix the cream cheese in together with the lime rind.
Carefully remove the gelatine from the water and melt it over the water bath.
Cool the gelatine with the lime juice.
Whip the cream until it is firm.
Mix the cooled chocolate into the egg mixture.
Add the gelatine and fold in the cream.
Pour the mousse over the biscuit base and then add the blueberries.
Soak the gelatine for approximately 10 minutes.
Heat ½ dl of the blueberry juice.
Melt the gelatine directly in the warm juice.
Mix with the rest of the juice and pour over the cake - allow it to cool for at least 3 hours.
