You can cook Blueberry Cheese Cake using 20 ingredients and 16 steps. Here is how you cook that.
Ingredients of Blueberry Cheese Cake
It’s of Blueberry Puree.
It’s 200 g of Blueberries.
Prepare 45 g of brown sugar.
Prepare 5 g of lemon juice.
It’s of Biscuit Bottom.
Prepare 100 g of Biscuit.
It’s 25-30 g of Melted 🧈.
Prepare of Milk.
Prepare of Cheesecake Body.
You need 200 g of Cream Cheese (melt over heat).
You need 50 g of brown sugar.
It’s 35 g of greek yogurt (room temperature).
Prepare 5 g of Lemon Juice.
You need 5 g of Gelatine Sheet.
Prepare 120 g of Lightly Whipped Cream.
You need 65 g of Blueberry Puree.
You need of Cheesecake Top.
You need 100 g of Blueberry Puree.
It’s 50 g of Whipping Cream.
It’s 2 g of Gelatine Sheet.
Blueberry Cheese Cake instructions
Add in blueberry puree ingredients into thermomix (20mins | 100° | Speed 2), then (20mins | V | Speed 2), lastly (10sec | Speed 6).
Separate cooled blueberry puree into 2 batch. 65g into a pipping bag. Remaining set aside..
Soak 5g & 2g gelatine sheet in cold water, then melt on saucepan over low heat..
Crush biscuit, add in butter and milk until crushed biscuit hold together. Put in cake mould & make it flat. Chill in fridge..
Gently whip the whipping cream & set aside..
Room Temperature cream cheese melt over heat, whisk till creamy & add in sugar, mix well..
Add in 🍋 & yogurt, mix well..
Add in melted gelatine & mix quickly.
Add in Whipped cream & mix gently.
Transfer mixture into a beaker..
Pour in half of the mixture into the mould. Sprinkle some blueberry puree & pour rest of the mixture. Sprinkle remaining puree freely on top. Use a chopstick to draw over it..
Refrigerate it for 30 Minutes..
Whisk remaining puree & whipping cream well, then quickly whisk in 2g melted gelatine..
Pour onto harden cheesecake & chilled for at least 3-4 hours inside the fridge..