This is a light cheesecake layered with crisp pastry sheets, creamy fresh cheese filling, and juicy blueberries. It’s elegant, fresh, and perfect for a spring or summer dessert table.
Ingredients
Pastry Base:
- 1 ½ cups all-purpose flour
- 8 tablespoons cold butter, cubed
- ½ cup powdered sugar
- 1 egg yolk
- Pinch of salt
- Zest of ½ lemon
- 2–3 tablespoons cold milk (if needed)
Filling:
- 12 oz low-fat cottage cheese or farmer’s cheese, blended smooth
- 3 egg yolks
- ¾ cup powdered sugar
- Juice of ½ lemon
- 1 ½ cups fresh blueberries
- 2 tablespoons blueberry liqueur (or blueberry syrup)
- 4 teaspoons powdered gelatin (about 6 sheets)
- 2 cups heavy whipping cream
- Powdered sugar for dusting
- 1 teaspoon vanilla extract
- Optional: pinch of cinnamon for depth
Preparation
Preheat oven to 400°F.
Mix flour, butter, powdered sugar, egg yolk, salt, and lemon zest into a smooth dough. Chill for 2 hours.
Divide dough into two parts and roll each into a thin circle. Bake separately on parchment-lined trays for about 8 minutes until lightly golden.
Trim edges while warm. Cut one baked layer into 12 slices for topping.
Toss blueberries with blueberry liqueur and let sit.
For the filling, blend cottage cheese with egg yolks, powdered sugar, lemon juice, and vanilla until smooth.
Soften gelatin in cold water, then dissolve it in a small amount of warm water.
Whip cream until firm peaks form, then gently fold in cheese mixture, blueberries, and gelatin.
Place one whole pastry layer at the bottom of a cake ring. Spread filling evenly on top. Chill for at least 4 hours until set.
Top with sliced pastry pieces and dust generously with powdered sugar.
Slice with a warm knife for clean cuts.
