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Blueberry Cheesecake with Dark Chocolate
Creamy, deliciously textured, and delicious, these cheesecake cups with blueberries and chocolate almonds.
Ingredients
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1 gelatine sheet
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90g crushed natural blueberries
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160g cream cheese
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50g cream
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100g crushed chocolate biscuits
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Extra blueberries to decorate
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Amanduo Douceur Chocolate Almonds
Preparation Method
- Hydrate the gelatine sheet in very cold water.
- Heat the blueberry puree.
- Take the gelatine sheet and drain well. Incorporate it. Stir well. Allow to temper.
- Mix the cheese with the sugar and 100g of cream.
- Add the hot blueberry puree. Mix well.
- Incorporate 300g of the semi-mixed cream with stirring movements.
- Place some of the crushed biscuits in the base of 6 glasses.
- Distribute the blueberry cheesecake.
- Leave to cool in the fridge for at least 3 hours.
- Add fresh blueberries. Garnish with Amanduo Chocolate Almonds Douceur.
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