Easiest Way to Make Tasty Blueberry Cheese Cake

Blueberry Cheese Cake. A Personal Serving Of Rich & Creamy Philadelphia Cheesecake With Crumble. The Last Bite Is Not Meant To Be Shared. Cool and then remove cake from pan by loosening edges with a knife.

DIRECTIONS Combine graham cracker crumbs, melted butter and sugar. Place springform pan in large roasting pan. Bake cheesecake until just set in center and top is slightly puffed and golden. You can cook Blueberry Cheese Cake using 20 ingredients and 16 steps. Here is how you cook it.

Ingredients of Blueberry Cheese Cake

1. Prepare of Blueberry Puree.
2. You need 200 g of Blueberries.
3. Prepare 45 g of brown sugar.
4. You need 5 g of lemon juice.
5. It's of Biscuit Bottom.
6. It's 100 g of Biscuit.
7. It's 25-30 g of Melted 🧈.
8. It's of Milk.
9. Prepare of Cheesecake Body.
10. You need 200 g of Cream Cheese (melt over heat).
11. It's 50 g of brown sugar.
12. It's 35 g of greek yogurt (room temperature).
13. You need 5 g of Lemon Juice.
14. Prepare 5 g of Gelatine Sheet.
15. It's 120 g of Lightly Whipped Cream.
16. It's 65 g of Blueberry Puree.
17. It's of Cheesecake Top.
18. Prepare 100 g of Blueberry Puree.
19. Prepare 50 g of Whipping Cream.
20. You need 2 g of Gelatine Sheet.

Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan.

Blueberry Cheese Cake instructions

1. Add in blueberry puree ingredients into thermomix (20mins | 100° | Speed 2), then (20mins | V | Speed 2), lastly (10sec | Speed 6).
2. Separate cooled blueberry puree into 2 batch. 65g into a pipping bag. Remaining set aside..
3. Soak 5g & 2g gelatine sheet in cold water, then melt on saucepan over low heat..
4. Crush biscuit, add in butter and milk until crushed biscuit hold together. Put in cake mould & make it flat. Chill in fridge..
5. Gently whip the whipping cream & set aside..
6. Room Temperature cream cheese melt over heat, whisk till creamy & add in sugar, mix well..
7. Add in 🍋 & yogurt, mix well..
8. Add in melted gelatine & mix quickly.
9. Add in Whipped cream & mix gently.
10. Transfer mixture into a beaker..
11. 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..
12. Refrigerate it for 30 Minutes..
13. Whisk remaining puree & whipping cream well, then quickly whisk in 2g melted gelatine..
14. Pour onto harden cheesecake & chilled for at least 3-4 hours inside the fridge..
15. To remove, wrap the mould with steamed tower..
16. Design as desired..
    

Add sugar mixture to cheese mixture; beat well. In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. In a small saucepan, combine the blueberries, sugar and lemon juice. Combine cornstarch and water until smooth; stir into the blueberry mixture. Use an electric mixer to beat together the cream cheese, sugar and vanilla.