Blueberry cheesecake

Difficulty: easy

Preparation time: 20 min

Resting time: 4h

Prepare the base
Finely grind the whole spelt cookies in a food processor. Transfer to a bowl and add the melted butter. Mix well and press the mixture into a 20 cm springform tin, covering the bottom and sides. Refrigerate for 30 minutes.

Prepare the filling
Whip the cream with sugar and vanilla until stiff. Add the drained cream cheese while continuing to whisk. Pour the filling into the tin and smooth the surface.

Refrigerate for at least 4 hours.
Remove the cheesecake from the tin, spoon 3–4 tablespoons of blueberry spread on top, and garnish with fresh blueberries.