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Blueberry Cheese Cake

Blueberry Cheese Cake

For the crust:
  • Digestive biscuits: 8-10
  • Butter (Melted): 25gm

For filling:
  • Eggs: 2
  • Castor sugar: 100gm
  • Whipped cream: 150gm
  • Philadelphia cheese: 150gm
  • Gelatin: 10gm
  • Water: 10-15ml
  • Blueberry filling: 150gm

  1. Put gelatin and water in a bowl over a double boiler or in microwave oven till transparent. Keep aside.
  2. Crush the biscuits and mix the butter and line the cups/ring mould with the mixture.
  3. Take the eggs and beat with the sugar over a double boiler till thick and creamy.
  4. In another bowl, mix the Philadelphia cheese and blend to a smooth consistency. Add the beaten eggs mixture and fold in the cream.
  5. Fold in the gelatin and mix well.
  6. Put the blueberry filling in a piping bag.
  7. Put the cheesecake for up to 6 hours in the refrigerator, remove from the ring mould and pipe the blueberry filling on top, and serve.