Blueberries: 80g
Blueberry Jam: 30g
Butter: 50g
White Chocolate: 70g Light Cream: 60g 1. Crush the biscuits using a blender. 2. Melt 240g of butter over a double boiler. 3. Pour the melted butter into the crushed biscuits and mix well. Spread the mixture evenly at the bottom of the cake mold, press it flat, and then refrigerate the mold until firm. 4. Soften the cream cheese over a double boiler, then add granulated sugar and mix with a whisk until combined. 5. Add eggs gradually, whisking until the cheese mixture becomes very smooth. 6. Incorporate the light cream and mix until fully blended.7. Add yogurt and mix until well combined.
8. Prepare the blueberries. 9. Pour the blueberries and jam into a blender and blend until smooth. Add the blended blueberry mixture to the cake batter and mix until evenly incorporated. 10. Pour the cake batter over the chilled biscuit base and bake in the oven. 11. Once baked, remove the cake and let it cool. Meanwhile, prepare the chocolate topping. 12. When the chocolate has cooled slightly (but is still pourable), pour it over the cake, spread evenly, and refrigerate, preferably overnight. 13. The next day, remove the cake from the refrigerator, slice, and serve.
