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BLUEBERRY CHEESE CAKE

Blueberry Cheese Cake

– Recipe by Chef Nicholas Fernandes
Executive Pastry Chef at Hyatt Regency, Mumbai

 

INGREDIENTS: For Cookie base

– Vanilla Short bread: 350gm

– Sugar: 210gm

– Butter: 200gm

 

INGREDIENTS: For Cheese cake mix

– Cream cheese: 600gm

– Sugar: 180gm

– Eggs: 90ml

– Vanilla essence: 3ml

– Lemon juice: 12ml

– Corn flour: 20gm

– Sour cream: 185gm

– Blueberries: 100gm

 

METHOD: For Cookie Base

– Crush the Short bread to fine crumbs with the KitchenAid Hand Mixer

– Combine all ingredientsthe crumbs, sugar & butter till it resembles a bread crumbs consistency,using the KitchenAid Hand Mixer.

– Line a stainless steel cake ring approximately 8 inch diameter with silver foil at the base & seal it, So mixture does not flow out of the ring,

– Place the crumb mixture in the liner cake ring and press the crumbs to make a firm base,

 

METHOD: Cheese cake mix

– Beat cream cheese, sugar, corn flour, sour cream together till smooth, using the KitchenAid Hand Mixer

– Add eggs, vanilla and lemon juice. Do not aerate.

– Fold in the blueberries.

– Pour the mixture in prepared rings and bake at 150 degrees in a water bath for 60-80minutes.

– Check the cake for a firm feel on top. Remove and cool.

– Serve as required with your favorite topping or top it with some more blueberries.

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