Blueberry Cheesecake
08-005
Group Crust
Ingredient
KG
Graham cracker crumbs
0.100
Unsalted Butter
0.075
Refined Sugar
0.050
Total Weight: 0.225
Group Cheesecake layer
Ingredient
KG
Sugar
0.050
Cornstarch
0.005
Cream Cheese
0.225
Eggs
0.025
All Purpose Cream (chilled)
0.030
APITO BLUEBERRY PASTE
0.005
Total Weight: 0.340
Group Topping
Ingredient
KG
BAKELS LES FRUITS 50% BLUEBERRY
0.150
Total Weight: 0.150
Group Glaze
Ingredient
KG
BAKELS SAPHIRE NEUTRAL
0.030
Water
0.030
Total Weight: 0.060
How to do it:
1. Blend crust ingredients until homogeneous. Press into an 8-inch springform pan.
2. Mix sugar and cornstarch in a bowl. Add cream cheese and beat on medium speed until smooth, approximately 2 minutes.
3. Add eggs and vanilla. Mix until blended. Reduce mixer speed to low, add cream and beat until blended. Pour batter into prepared pan and spread smoothly.
4. Bake for an hour or until a toothpick inserted near the center comes out clean, but with the center of the cake still jiggly.
5. Cool cake in pan on a wire rack for no more than an hour.
6. Top with Les Fruits Blueberry and pour glaze on top.
7. Refrigerate, uncovered, until completely chilled.
8. Remove pan sides when cheesecake layer is completely set.
Glaze:
1. Boil Saphire Neutral and water.
2. Apply on cheesecake.
Yield: 1 x 8-inch round cake
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