Blueberry Cheese Cake. Blueberries and cream cheese are mixed into a yellow cake mix and baked in a Bundt pan. Reviews for: Photos of Blueberry Cream Cheese Pound Cake I. Recipe by Seasoned Cook. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door.
Creamy Blueberry Swirl Cheesecake recipe with a buttery, thick graham cracker crust. Guests will be begging for seconds! This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio. You can cook Blueberry Cheese Cake using 20 ingredients and 16 steps. Here is how you cook it.
Ingredients of Blueberry Cheese Cake
- It's of Blueberry Puree.
- You need 200 g of Blueberries.
- Prepare 45 g of brown sugar.
- You need 5 g of lemon juice.
- You need of Biscuit Bottom.
- Prepare 100 g of Biscuit.
- Prepare 25-30 g of Melted 🧈.
- It's of Milk.
- You need of Cheesecake Body.
- It's 200 g of Cream Cheese (melt over heat).
- Prepare 50 g of brown sugar.
- You need 35 g of greek yogurt (room temperature).
- You need 5 g of Lemon Juice.
- Prepare 5 g of Gelatine Sheet.
- It's 120 g of Lightly Whipped Cream.
- Prepare 65 g of Blueberry Puree.
- Prepare of Cheesecake Top.
- It's 100 g of Blueberry Puree.
- It's 50 g of Whipping Cream.
- It's 2 g of Gelatine Sheet.
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 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.
Blueberry Cheese Cake step by step
- 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..
- To remove, wrap the mould with steamed tower..
- Design as desired..
I'm a huge cheesecake fan and this is the best cheesecake recipe I've tried. The texture is amazingly smooth and the semi-tart blueberry topping is a perfect match! Beautiful cheese cake with currants close-up horizontal top view. Tartlet with fresh blueberries on a wooden horizontal top view. This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly.
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