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4 Portions · 1,250 g
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4
Put blueberries with sugar, lemon juice in a pot and simmer at low temperature for 5 minutes. Finally, finely puree with an immersion blender and let stand.
Whip the cream until stiff and leave it in the fridge.
Finely chop the chocolate, melt it over a double boiler, and set aside.
Melt the butter and let it stand to cool down a bit.
Finely crush the cookies and mix with the butter.
First, press the base flat into a cake pan.
Mix the cream cheese with sour cream, melted chocolate, vanilla extract, and a pinch of salt.
Add the pureed blueberry and mix again.
Gently fold in the whipped cream.
Pour the mixture onto the cookie base and smooth it out.
Leave the cake in the fridge for at least 3 hours.
Garnish with a few blueberries and enjoy.
Enjoy your meal!!!
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