Preokrenuti cheesecake krije sočno voćno punjenje

Tajna ovog cheesecake je skriveno punjenje i bijela čokolada u kremi. Ovaj viralni recept podijeljen je više od 60.000 puta, pa ako još niste, vrijeme je da ga isprobate. 

Nadjev: 

• 300 g smrznutih borovnica 
• 60 g šećera
• 1 žlica soka od limuna lemon juice
• 1 žlica kukuruznog škroba 
• 1 žlica vode

Kora: 

• 400 g biscoff keksa (ili nekog drugog) 
• 160 g maslaca 

Cheesecake:

• 600 g kremastog sira 
• 150 g bijele čokolade
• 150 g grčkog jogurta 
• 250 ml slatkog vrhnja
• 50 g šećera u prahu
• 2 žličice vanilije
• mrvica soli

@bakedbyyu upside down blueberry cheesecake🫐🍰 Ingredients: Blueberry compote: 300g (2 cups) frozen blueberries 60g (1/4 cup+ 1 tbsp) granulated sugar 1 tbsp lemon juice 1 tbsp cornstarch 1 tbsp water Crust: 400g (62 pcs) biscoff cookies 160g (2/3 cup) unsalted butter, melted Cheesecake: 600g (21oz) cream cheese, room temp 150g (3/4 cup + 2 tbsp) white chocolate, melted & cooled 150g (2/3 cup) greek yogurt or sour cream 250ml (1 cup) heavy cream 50g (1/3 cup) powdered sugar 2 tsp vanilla Pinch of salt Instructions: Berry Compote: 1. In a saucepan over medium heat, cook the blueberries, sugar, and lemon juice, stirring occasionally, until the sugar dissolves and the blueberries soften, about 6-8 minutes. 2. Mix the cornstarch and water to make a slurry. 3. Stir it into the blueberries and cook for 1-2 minutes, or until thickened. 4. Transfer to a bowl, cover directly with cling wrap, and refrigerate until completely cooled. Cheesecake: 1. For the crust, crush the biscoff cookies using a food processor or by placing them in a ziploc bag and crushing them with a rolling pin. 2. Mix with the melted butter, then press firmly into the bottom and sides of a lined 8-inch pan. Freeze until needed. 3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. 4. Add the greek yogurt, vanilla, and salt, then mix until well combined. 5. Mix in the melted white chocolate until smooth. 6. In a separate bowl, whip the heavy cream to medium-stiff peaks, then gently fold it into the cream cheese mixture until fully incorporated. 7. Spread about half of the cheesecake filling evenly over the prepared crust. 8. Spoon the chilled blueberry compote into the center and gently spread it, leaving a small border around the edges. 9. Top with the remaining cheesecake filling and smooth the surface. Cover with plastic wrap and refrigerate overnight, or until fully set. 10. Carefully invert the cheesecake onto a serving plate, remove the pan and parchment, smash and enjoy! #upsidedowncheesecake #cheesecake #nobakedessert #blueberrycheesecake #dessert ♬ A Couple Minutes - A COLORS SHOW - Olivia Dean & COLORS

Postupak: 

Za nadjev od voća na srednje jakoj vatri kuhajte borovnice, šećer i limunov sok uz povremeno miješanje dok se šećer ne otopi, a borovnice ne omekšaju (oko 6 – 8 minuta). Pomiješajte kukuruzni škrob i vodu kako biste dobili glatku smjesu i ubacite je u borovnice, Kuhajte koju minutu dok se ne zgusne. Prekrijte prozirnom folijom i stavite u hladnjak, 

Za podlogu cheesecaka usitnite kekse i pomiješajte ih s otopljenim maslacem te utisnite na dno i stranice kalupa obloženog papirom za pečenje. Stavite u zamrzivač do upotrebe. Miksajte krem ​​sir i šećer dok smjesa ne postane glatka. Dodajte grčki jogurt, vaniliju i sol pa sve dobro izmiješajte. Umiješajte otopljenu bijelu čokoladu.

U drugoj posudi istucite slatko vrhnje dok ne postane srednje čvrsto, a zatim ga nježno umiješajte u smjesu s krem ​​sirom dok se sve potpuno ne sjedini. Ravnomjerno rasporedite otprilike polovicu nadjeva preko podloge od keksa. Stavite smjesu od borovnica na sredinu i nježno razmažite, ostavljajući slobodan rub uz stranice kalupa. Prekrijte preostalim nadjevom i stavite u hladnjak preko noći ili dok se potpuno ne stisne. Pažljivo preokrenite cheesecake na tanjur za posluživanje, uklonite kalup i papir za pečenje, narežite i uživajte!