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  • Chef James Oakley

Baked blueberry cheesecake


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

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