La Chambre

Ingredients

• 400g of thick sour cream
• 2 tablespoons of mascarpone
• 1 heaped tablespoon of powdered sugar
• 1 untreated organic lemon
• about ten speculoos biscuits
• a jar of Blueberry & Lime Jam
• some fresh blueberries

You will also need a rectangular or square cake mold and some cellophane.

Instructions

• Begin by squeezing the lemon juice and set it aside. Also, grate about a teaspoon of zest from the lemon.

• In a stand mixer or using a whisk, vigorously mix for 3 minutes the sour cream, mascarpone, powdered sugar, lime juice, and zest. You should achieve a thick cream that forms small peaks.

• Line your cake mold with plastic wrap to facilitate easy removal of the cheesecake.

• Now, for the assembly: start by spreading a thin layer of the lemon cream at the bottom of the mold. Then add the following layers: some speculoos biscuits, lemon cream, Blueberry & Lime Jam, lemon cream, biscuits, lemon cream, jam, and cream.

Tip! To prevent the lemon cream from mixing with the jam, place the cream in small dollops rather than spreading it too much. This will look nicer when slicing.

• Place the cheesecake in the freezer for 4-5 hours, or overnight if preparing in advance. Then transfer it to the refrigerator for about an hour to ease cutting.

• Serve with fresh blueberries and enjoy!

Other Cheesecake Variations

The traditional cheesecake recipe typically includes a hint of lemon zest along with creamy and crunchy biscuit. However, cheesecake can also surprise with various flavors! The berry version remains a classic, while other indulgent recipes vie for attention: peanut butter cheesecake, pistachio, or exotic fruit, for example.

And why not try a savory version? Recipes like goat cheese, mint, and cucumber cheesecake or sun-dried tomato and basil are tempting alternatives that might just steal the show.