{"id":2785,"date":"2023-08-08T20:50:42","date_gmt":"2023-08-08T17:50:42","guid":{"rendered":"http:\/\/www.tastyfood.top\/?p=2785"},"modified":"2023-08-08T20:50:42","modified_gmt":"2023-08-08T17:50:42","slug":"blueberries-cheesecake-the-recipe-for-a-dessert-everyone-will-love","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=2785","title":{"rendered":"Blueberries cheesecake: the recipe for a dessert everyone will love"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingredienti:&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; For the base:&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">22 dry biscuits&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 g of butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; For the filling:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 g of cream cheese<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 g of mascarpone cheese<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 ml of milk&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 g of whipping cream&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 g of sugar&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8 gelatin sheets (or 12 g of powder gelatin)&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; For the jam:&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 g of blueberries&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">75 g of sugar&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Water<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Directions:&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. Start by hydrating the gelatin: soak it in cold water for 15 minutes.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. Heat up some milk, squeeze the gelatin and stir well to combine.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. Now finely chop the biscuits and mix them with melted butter, then use this mixture to coat the bottom of a cake mold.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4. Let cool in the fridge.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5. For the filling: melt cream cheese and mascarpone cheese in a saucepan, then add milk and diluted gelatin.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6. Stir and let cook for a couple of minutes.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">7. Aside, whip cream with sugar.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8. Now stir whipped cream into the cheese mixture.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">9. Pour this batter on top of the biscuit base and refrigerate overnight.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">10. Mix sugar, blueberries and a little bit of water in a saucepan.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">11. Cook at low heat, crushing blueberries with a spoon until you get a thick mixture.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">12. Place the jam on top of the cake.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">13. Refrigerate again before serving.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti:&nbsp; &#8211; For the base:&nbsp; 22 dry biscuits&nbsp; 100 g of butter &#8211; For the filling: 200 g of cream cheese 200 g of mascarpone cheese 300 ml of milk&nbsp; [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2786,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2785"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2785\/revisions"}],"predecessor-version":[{"id":2787,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2785\/revisions\/2787"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/2786"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}