| 225 g | Blueberries, frozen |
| 65 g | Butter |
| 50 g | Almond (s), or chopped hazelnuts |
| 75 g | Graham Crakers |
| 4 ½ sheet | Gelatin |
| 5 TL | Lemon juice |
| 75 ml | Fine cream, for whipping e |
| 300 g | Cream cheese 0.2% |
| 110 g Greek | Yoghurt 0.1% |
| 110 g | Sugar |
| 3 tsp | Sugar |
| ½ pack | Vanilla sugar or 1 tsp pure vanilla |
Preparation
Thaw Blueberries. Melt butter,Put nuts in a nonstick pan and bake at 400 degrees until golden brown about 6 to 8 minutes.
3.5 sheets of gelatin and remaining 1 sheet gelatin in cold water to soak separately. Whip cream until stiff and refrigerate.
Beat Cream cheese, yogurt, 110 g sugar, vanilla sugar and lemon juice until creamy. Express the 3.5 gelatin, heat and mix only with 2-3 Tbs cream, then stir in the remaining cream. Fold in whipped cream and spread the cream on the cake bottom. Refrigerate until the mixture has gelled.
Crumble graham crackers and mix well with the nuts and butter. Line a 9 or 10 springform pan with parchment paper and spread the mixture on and press firmly.Bake for 15 minutes at 350 degrees and let cool Approx. 30 minutes.
Beat Cream cheese, yogurt, 110 g sugar, vanilla sugar and lemon juice until creamy. Express the 3.5 gelatin, heat and mix only with 2-3 Tbs cream, then stir in the remaining cream. Fold in whipped cream and spread the cream on the cake bottom. Refrigerate until the mixture has gelled.
Blueberry with 3 tsp sugar, the remaining 1 gelatin express and mix with 2-3 Tbs of Blueberry and then stir into the remaining puree. Spread on the cream cheese and refrigerate at least 4 hours again.
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