INGREDIENTS

• 1 op. shortcrust cocoa cookies
• 4 tablespoons of butter
• 500 g mascarpone cheese (chilled)
• 200 ml cream 30% (chilled)
• 80 g of sugar
• 200 ml of milk
• 2 tablespoons of food, pork (non-dessert) gelatine
• 2 op. homogenized vanilla cheese (2 x 140 g)
• 3 tablespoons of liqueur *
• 100 g of white chocolate
• 200 g blueberries + for decoration
• 1 - 2 tablespoons of cocoa

PREPARATION

• Line the bottom of a springform pan with a diameter of 24 cm with baking paper, fasten the hoop by releasing the paper outside.
• Crush the cookies very carefully together with the butter (e.g. in a mixer, chopper). Pour onto the bottom of the springform pan and pat.
• Put the mascarpone in a bowl, pour the 30% cream and add sugar. Beat for about 2 minutes until the mass increases in volume and puffs up.
• Boil the milk in a pot, put it aside from the heat and add gelatin. Stir until it is completely dissolved.
• Pour into a larger bowl and add the homogenized cheese after a spoonful, stirring constantly, e.g. with a whisk. At the end, add the liqueur.
• Pour into the whipped mass with mascarpone and blend at low speed of the mixer or mix with a whisk.
• Add finely chopped chocolate and blueberries and mix with a spoon. Put on the bottom, decorate with fruit and refrigerate for a few hours. Sprinkle with cocoa before serving.

TIPS

* e.g. white chocolate flavor or vanilla or white Malibu rum or coconut or amaretto liqueur. The addition of alcohol gives the cheesecake a more distinctive flavor. If we cannot add it, e.g. because of children, you can also add bartender's flavored syrup or 2 teaspoons of natural vanilla extract or 2 tablespoons of vanilla sugar.