Mini Blueberry Cheesecake
The anthocyanins from blueberries have a positive influence on the blood vessels and can thus prevent heart and circulatory diseases. The berries also contain tanning agents that can support the liver in its detoxification work.
No blueberries? Also other berries make themselves super in these mini cheesecakes in a jar! Try it with red currants or sweet raspberries.
- For the heart cookies
- 60 grams Pastry flour
- 20 grams sugar
- 1 egg yolk
- 1 splash lemon juice
- 45 grams butter
- Pastry flour
- 50 grams white Couverture
- 1 tablespoon Blueberry juice
For the cookies: Combine flour, sugar and 1 pinch of salt on the work surface. Create a well in the center and add beaten egg, lemon juice and butter. Knead by hand to form a smooth dough. Shape into a ball, wrap with plastic and chill for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Roll dough onto a floured work surface. Roll out thinly and cut out little hearts. Place on a lined baking tray and bake for about 10 minutes. Remove and allow to cool down on the tray.
Coarsely chop chocolate and melt over a double boiler. Stir in blueberry juice and spread on parchment paper. Allow to cool and cut out using the same cookie cutter. Place on to of each cookie and set aside.
For the cheesecake: Crush ladyfingers and fill glasses. Drizzle with lemon juice.
Rinse and drain blueberries. Mix with vanilla sugar and leave for 20 minutes.
Soften gelatine in cold water. Combine cream cheese, quark and sugar. Put gelatin in pan, heat and dissolve, do not boil. Add 2 tablespoons of cheese mixture, then pour back into cheese mixture. Fold in whipped cream. Stir in blueberries and pour over ladyfingers. Sprinkle with chopped pistachios and chill for 2 hours in the refrigerator. Garnish each with a heart-shaped cookie and serve immediately.