Blueberry Cheesecake

Place 250 g of butter biscuits into a freezing bag.

Crush the biscuits inside the bag using a rolling pin.

Transfer the crushed biscuits from the bag into a bowl.

Melt 50 g of butter.

Pour the melted butter into the bowl with the crushed biscuits.

Mix the biscuits and butter together inside the bowl.

Transfer the biscuit mixture to the bottom of a cake form.

Press the biscuits firmly into an even layer using the bottom of a glass.

Place 250 g of mascarpone cheese into a second bowl.

Add 125 g of sour cream to the bowl.

Add 100 g of sugar to the bowl.

Mix the cream ingredients together using a fork.

Pour the cream mixture over the biscuit base.

Spread the cream evenly across the base, using a spoon.

Place the cake form into the refrigerator.

Place 250 g of frozen blueberries into a saucepan.

Add 50 g of sugar to the saucepan.

Cook the blueberries on the stove until they turn into a jam.

Remove the saucepan from the heat to cool down slightly.

Combine 3 g of gelatin powder and 3 tbsp of water in a small cup.

Let the gelatin mixture sit for a few minutes to bloom.

Stir the gelatin mixture into the warm blueberry jam.

Let the blueberry jam sit for 10 minutes.

Pour the blueberry jam over the cream layer of the cake.

Leave the cheesecake in the refrigerator overnight to set completely.

If desired, decorate the top of the cake with 50 g of fresh blueberries before serving.