A fresh cake that you can serve in several ways. Nice in a glass or on a plate or as a pastry. I also often serve it as a dessert on a plate. I personally like the messy one best, but I don’t recommend it as a pastry. He’s already crumbling.
Ingredients:
Soft cheese:
250 ml full-fat cottage cheese
150 ml whipped cream
75 g white caster sugar
4 leaves of gelatin
1 lemon
Cookie crumbs:
pack of gluten-free gingerbread cookies
knob of butter
Extra for garnish:
125 ml whipped cream
little sugar
250 g blueberries (can easily be frozen)
3 tbs sugar
Supplies:
12 (loose) silicone cup cake molds, or (small) glasses
Preparation:
Place the cup cake molds on a sturdy surface. I often put them in a large cup cake tin. That’s always so easy to move.
Place the gelatin in cold water and let it stand for at least 5 to 10 minutes.
If you want the cookie at the bottom, it is more convenient to start with the cookie bottom.
Chop the cookies finely in a food processor. Melt a lump of butter (I don’t like too much butter so do this by feel, but only 25 to 50 g is really sufficient) in a pan and stir it into the cookie crumbs.
Now put the cookie crumbs on the bottom of your molds and put them in the refrigerator for a while while you make the cottage cheese.
Place the whole cottage cheese in a container and grate the lemon zest above.
Squeeze the lemon and put it in a pan. Heat this briefly on the stove, it does not have to boil. Remove from the heat and dissolve the squeezed gelatine in it. Set aside and let cool slightly.
Now beat the whipped cream together with the white caster sugar until stiff.
When the lemon juice has cooled slightly, you can stir it into the cottage cheese together with the lemon zest.
Carefully fold the cottage cheese into the whipped cream. Leave as much air in it as possible.
Now spoon the mixture into the molds on the cookie base and put it back in the refrigerator. This really needs to set for a few hours.
You can now also make the blueberry sauce.
Place the blueberries in a pan and place over low heat. Let some juice come out of the berries before adding the sugar. After this you can turn the heat up high. Keep stirring so that the berries are absorbed. If this doesn’t happen automatically, help them by crushing them. Not all, I think you should still be able to recognize berries.
Let it simmer for a few minutes until the sauce thickens slightly. Set aside and let cool completely.
Just before serving, whip some whipped cream until stiff.
Remove the cheesecakes from the mold and spoon a little whipped cream on top. Top with a little berry sauce and you’re done.
Enjoy your meal.
