Easy Cheesecake recipe with blueberry and chia seeds - Savoury Trips

Ingredients

• For crust:
• 300 gr of flour
• 175 gr cold butter cut into cubes
• 40 gr powdered sugar
• 1 yolk
• 2 water spoons
• For cheese filling:
• 250 gr sweet cream
• 200 gr mascarpone cheese
• 20-40 gr powdered sugar (depending on how sweet you want it to be)
• 1 vanilla flavour teaspoon
• For blueberry filling:
• 100 gr of blueberries (fresh or frozen)
• 2 spoons of chia seeds
• one lemon juice
• Mix flour and powdered sugar together and add cold butter cut in cubes.
• Rub in the butter together with flour to get dough of a grainy structure.
• Then add yolk and water gradually and continue with kneading the dough with a mixer. After a while, the dough will start to form into a ball and separate from the walls of the bowl.
• Wrap the dough in a transparent foil and leave it in the fridge for 2 hours to cool down so that you can spread it more easily later.
• While the dough is cooling down, make the mascarpone cheese part.
• Whisk the sweet cream and powdered sugar to get whipped cream.
• Then put mascarpone cheese in the mixture and mix it with whipped cream by putting mixer on medium speed.
• At the end, add vanilla flavour and mix it with whipped cream and mascarpone cheese.
• Fill the syringe bag with the mixture and and put it in the fridge to cool down.
• At the end make a blueberry layer by putting blueberries, lemon juice and chia seeds in the food processor or blender and mix everything into a homogenous mixture.
• Then leave everything aside so that the chia seeds absorb the excess lemon juice.
• In the meantime, take the dough crust out of the fridge and spread it with a rolling pin between two baking papers to a diameter a bit bigger than 26 cm.
• Transfer it into a baking mould of 26 cm diameter, remove the excess dough from the edges of the mould.
• Put the rounded baking paper in the central part of the mould and a weight in it (pasta or beans) so that the crust doesn't rise during the baking.
• Bake the crust at 170°C for the first 15 minutes with the weight, then the other 12/15 minutes without the weight in the center of the mould and crust.
• After the baking, leave the crust to cool down well, and then you can start filling.
• Fill the crust with the mascarpone cheese mixture we put into a syringe bag. K
• After that layer coat the cheesecake with the blueberry and chia seeds filling and decorate with fresh fruit and put it in the fridge for 2 hours.