Filling
Cream cheese 200g
Sugar 50g
Corn starch 7g
Whipping cream 80g
Eggs (beaten) 47g
Melted butter 32g
Fresh blueberries 80g
Base
Danish butter cookies 150g
Melted butter 40g
(1) Roughly break up butter cookies to form coarse crumbs and then bind with melted butter
(2) Spread cookie crumb mix evenly into the base of an 8 inch nonstick cake tin and set aside in the chiller for later use
(3) Beat together cream cheese, sugar and corn starch to form a smooth paste
(4) Slowly incorporate egg into cream cheese mix a little at a time
(5) Slowly add cream and fully incorporate without whipping
(6) Add butter a little at a time until fully incorporated
(7) Fold in blueberries until evenly incorporated
(8) Place cheesecake mix into cake tin on top of cookie base and bake in the oven at 120oC for 1 hour or until fully set
(9) Allow to cool to room temperature, serve and enjoy
ReplyForward