OVERVIEW

Preparation

• 
  Place frozen blueberries in a bowl and allow to thaw. Place cookies in a freezer bag, seal and crumble finely (e.g. with a rolling pin). Melt butter in a saucepan and mix in a bowl with the coconut flakes and cookie crumbs. Then press evenly into a springform pan (26 cm Ø) as a base and chill for about 15 minutes.
• 
  In the meantime, wash lemon hot, rub dry, finely grate peel, halve lemon and squeeze juice. Separate the eggs. Beat egg whites with a pinch of salt until stiff. Whip the cream until stiff. Whip egg yolks, sugar and grated lemon zest with the whisk of a hand mixer until thick and creamy. Mix Exquisa Creamy Cream Cheese natural, half of the Lemon Curd, Exquisa Fromage Frais natural and lemon juice and stir in by the spoonful. Then fold in cream first, then beaten egg whites. Stir thawed blueberries into the cream so that light streaks form, then pour onto the cookie base in the mold. Stir remaining lemon curd until smooth and fold in as streaks.
• 
  Freeze at least 6 hours (overnight is best). Remove cheesecake from freezer about 15-30 minutes before serving. Sort out the blueberries and decorate the cheesecake with them. Tip: Instead of eggs, you can also use another 200 g of whipped cream. Then mix the sugar and lemon zest directly with the cream.