Blueberry Cheesecake

In a blender, blend the biscuits. Add some room-temperature butter and blend again. Pour this mixture into a tin (24cm) that we have previously lined with baking paper (just on the bottom of the mold).

Evenly press the cookies with a spoon along the edges and at the bottom of the mold.

We can put this dough in the oven preheated to 180 degrees for a while (10 minutes).

For the cream, whip the mascarpone with cottage cheese and sour cream. Add the eggs one by one. Add sugar and flour and whip it up.

In another bowl, blend the blueberries along with a little juice and vanilla sugar.

Add the blueberry mixture to the cream and stir.

Pour the prepared cream over the biscuit base. Tap the mould a few times to remove bubbles.

Put the cheesecake into an oven preheated to 155 degrees and bake for about 50 minutes. The edges should be golden brown, the middle may still seem raw. That's okay, it will set in the fridge.

After baking, we let it cool in the oven for at least half an hour. Then remove the cheesecake from the oven and prepare the topping.

We put the cream into a pot to heat up. Break the chocolate into a bowl and pour over it with the heated cream. By stirring, we get a chocolate glaze, which we pour over the cheesecake.

We put the prepared pie in the fridge. Best overnight.