A beautiful dish with vibrant colors – and super easy to prepare!

Servings: 5

Preparation Time: 15 minutes

Recipe, photo, and design by Lital Arazi

Ingredients:
800 grams small potatoes, peeled
80 grams arugula
15 grams pine nuts
150 grams olive oil
30 grams bread
1/2 garlic clove, crushed
2 anchovy fillets (options)
2 tbs. Tnuva Parmesan Chunk, grated
Salt to taste

For garnish:
A handful toasted pine nuts
A handful of Tnuva Parmesan Chunk, grated

Instructions:
1.Preheat the oven to 180 degrees Celsius
2.Place the crushed biscuits into a mixing bowl.
3.Melt the butter in the microwave or in a small pan, then pour over the biscuits and mix until all of the butter is absorbed.
4.Line the round baking pan with baking parchment. Pour the biscuit mixture into the pan, press onto the bottom of the pan, then transfer to the freezer.
5.In a large mixing bowl, whisk the cheese spread with the sugar until the cheese is soft and pliable.
6.Add in the eggs one by one, and stir. Then, add the heavy cream, vanilla, lemon juice and brandy, and stir until smooth.
7.Remove the pan from the freezer, and carefully pour the filling in – pouring too much at a time will create cracks in the crust!
8.Sprinkle blueberries over the cake, then gently press each one about ½ centimeter into the cake.
9.Place a shallow pan of water on the rack below where your cheesecake will be to keep the oven moist, then place the cake in the oven on the rack above for about an hour until it’s golden. The edges should be slightly firm, while the middle should still be wobbly.
10.Once the cake is done baking, turn the oven off and open the oven door slightly to allow the cake to slowly cool off in the oven without drafts. (this will take about an hour)
11.Remove from oven and allow to completely cool.
12.For the ganache: Place the chocolate in a heat-proof bowl. Bring the heavy cream to boil, then pour the heavy cream over the chocolate. Wait one minute from the cream to melt the chocolate, and mix until smooth. Smooth the ganache over the cake.