Ingredients: Biscuit base (24cm pan)

• 🍪250g digestive biscuits
• 🧈80g butter

Ingredients: Filling

• 🧀700g Philadelphia-style cream cheese
• 🤍200g white chocolate
• 🥄1 tsp vanilla essence
• 🍶350ml whipping cream, min. 35% fat
• 🥣4 gelatin sheets (approx. 6.6g)
• 🍶50ml cream
• 🫐200g blueberry jam

Ingredients: Optional decoration

• 🫐150g blueberry jam to cover the cake. It's optional, but I added it just before serving and it was delicious.

Elaboration

1. ‼️Line the base of the pan with baking paper and the sides with acetate.
2. 🔪Crush the biscuits and mix them with the melted butter.
3. 🥧Cover the base of the pan with the mixture and refrigerate for 20 min.
4. 💧Soak the gelatin sheets in cold water.
5. 🍫Melt the white chocolate and let it cool slightly.
6. 🧀Beat the cream cheese with the vanilla until creamy and smooth.
7. 🍶Heat the 50ml of cream and dissolve the well-drained hydrated gelatin in it.
8. 👉Add the gelatin to the cream cheese mixture, add the cooled white chocolate and beat until well combined.
9. 🥛Whip the cream lightly (semi-whipped, not firm).
10. 🥛Add the semi-whipped cream to the cheese mixture little by little with folding movements.
11. 🫐Separate part of the mixture and mix it with the blueberry jam.
12. 💜Pour both mixtures over the biscuit base, alternating them, and create a marbled effect with a skewer or knife.
13. ❄️Refrigerate for at least 6 hours or overnight.
14. 🍰Unmold and decorate with whipped cream, blueberries or however you like.

Notes

• ✍️You can use homemade or store-bought blueberry jam.
• ✍️If you can't find gelatin sheets, you can use 6g neutral powdered gelatin.
• ✍️For more flavor, you can cover the top with a layer of blueberry jam and decorate as you like.
• ✍️The next day it is even creamier and has a better consistency. 💜
• ✍️If you want to boost the blueberry flavor a little more, you can add a few drops of blueberry flavoring to the jam mixture.

I hope you like it a lot if you decide to make it. I loved it, especially because I'm a huge blueberry fan 😍🫐