Recipe: Appetizing Blueberry Cheese Cake

Blueberry Cheese Cake. Soft and moist cake topped with cream cheese, fresh blueberries and buttery, crunchy streusel topping is perfect. The words evoke visions of an intensely moist and seriously dense cake equipped for slicing From sweet to savory, cream cheese makes the food world a much better place. This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout.

Blueberry Cheese Cake Reviews for: Photos of Blueberry Cream Cheese Pound Cake I. This Blueberry Cake is bursting with soft and sweet blueberries that are sandwiched between a layer of white cake and a cinnamon flavored streusel. Blueberry cheese cake is kickshaw preferred by many gourmet chefs that rejoice cooking with authentic blueberries. You can cook Blueberry Cheese Cake using 20 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Blueberry Cheese Cake

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

Cheese cakes be permitted be enjoyed at certain time of the day. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. See how to make streusel cheesecake with delicious blueberry muffin flavor.

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..

Creamy Blueberry Swirl Cheesecake recipe with a buttery, thick graham cracker crust. Guests will be begging for seconds! This blueberry vegan and gluten free cheesecake will blow your mind. It tastes so good and I love the colours of this cheesecake. Like my other raw cheesecakes, this one is.

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