Blueberry cheesecake

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Blueberry cheesecake

Description

Light summer mousse cake, can be filled with any fruit sauce. We prepared it with blueberries.

List of All Ingredients

 

SUMMARY

Ingredient 8-slice 12-slice 16-slice 25-slice 40-slice
egg white 3 4 5 3 4
yolk 7 10 13 8 10
flour 30 50 65 40 50
wheat starch 12 20 26 16 20
granulated sugar 120 200 265 160 200
cooking oil 12 20 26 16 20
baking powder 1.8 3 3.9 2.4 3
whipped cream 33% 390 650 850 520 650
curd cheese 300 500 650 400 500
white chocolate 144 240 312 192 240
vanilla sugar 6 10 13 8 10
gelatine 6 10 13 8 10
water 54 90 117 72 90
blueberries 420 700 910 560 700
pectin 6 10 13 8 10
cooked gel 120 200 260 160 200
dark chocolate 70 120 160 100 120
fresh fruit / seasonal 90 150 200 120 150

  

Recipe

 

Pastry

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
egg white pcs 3 4 5 3 4
yolk pcs 3 4 5 3 4
flour g 30 50 65 40 50
wheat starch g 12 20 26 16 20
granulated sugar g 30 50 65 40 50
cooking oil g 12 20 26 16 20
baking powder g 1.8 3 3.9 2.4 3

Churn egg yolk until stiff, the egg-white is mixed with sugar, softer foam loosely mixed with the yolk, sprinkle the dry premixed materials. Mix them by loose motions, finally add the oil. Put the smaller metalring onto the baking paper and prepare 2 sheets of flat sponge. One of the sponges will be 0.12 kg, the other one is 0.18 kg. Baking 230 degrees C for approx. 8-10 minutes long.

 

Cream

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
whipped cream 33% g 300 500 650 400 500
curd cheese g 300 500 650 400 500
white chocolate g 144 240 312 192 240
vanilla sugar g 6 10 13 8 10
yolk pcs 4 6 8 5 6
gelatine g 6 10 13 8 10
water g 54 90 117 72 90

Whisk the egg yolks mixed with vanilla sugar to white foam, add the melted white chocolate, dribble in the cooked sugar syrup (strong line test, approx. 125 C). Put the smashed curd cheese, the hot gelatin and the wipped cream, then loosely mixed them. The mixed cream consistency is optimal if slightly soft, almost liquid. So it can easily takes on the form of the silicone mould.

 

 

Build
Blow out the mould with the releasing spray, then pour in half of the cream. The dollop should cover the overhanded silicone parts of the mould. Squash. Then placed over the smaller sponge sheets were loaded onto the remaining cream and then seal the larger sponge cake. Chilled in a freezer at -18 °C for 2 hours. After thawing cut the cake from the ring and pull of the silicone mould. Fill the holes of the pre-cooked and cooled dressing.

 

Dressing

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
blueberries g 300 500 650 400 500
granulated sugar g 90 150 200 120 150
pectin g 6 10 13 8 10

 

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
whipped cream 33% g 90 150 200 120 150
blueberries g 120 200 260 160 200
cooked gel g 120 200 260 160 200
dark chocolate g 70 120 160 100 120
fresh fruit / seasonal g 90 150 200 120 150

Put the pile of blueberries to the middle of the cake and pour in warm gel. Decorate the edges of slices with whipped cream or chocolate, fresh fruit. Crumb the sides of cake with whipped cream and chocolate shavings.

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Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

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Blueberry cheesecake