Wednesday, March 17, 2010

Cheesecake aux Myrtilles


Recipe courtesy of Steve Ho

** Ingredients (for 5 servings) :

*biscuits (digestive) ……….. 150gr

*melted butter………………… 50gr

*blueberry puree…………….. 250gr (200+50)

*fresh blueberries…………… 20-25

*granulated sugar………….. 120gr (70+50)

*cream cheese……………….. 150gr

*whipped cream……………… 100gr

*gelatin powder………………. 20gr (10+10)

*water…………………………… 110mL (100+10)

** Cake base :

- Cover the bottom of 5 cake rings (7.5cm diameter x 4cm height).

- Crush the biscuits and mix them with the melted butter.

- Press this mixture on the bottom of each cake ring and let cool in fridge.

** Blueberry cream cheese :

- Mix cream cheese and 70gr granulated sugar with an electric whisker until smooth.

- Incorporate delicately the whipped cream.

- Mix 10gr gelatin powder with 10gr water and heat in double boiler until gelatin melts.

- Incorporate the gelatin liquid into cream cheese.

- Add 200gr blueberry puree and mix well.

- Pour this cream cheese mixture in the cake rings (reserve about 1cm height as shown on pictures) and let cool 30 minutes in fridge.

- Place the fresh blueberries on top of the cream cheese (press a little).

** Blueberry jelly :

- Mix 50gr blueberry puree with 100gr water. Filter this mixture through a sieve so as to get rid of the skins of the berries.

- Add 50gr sugar and 10 gr gelatin powder to the mixture and heat in double boiler until sugar and gelatin melt.

- Pour this liquid on top of the cheesecakes and let cool 1 hour in fridge.

- Un-mold and decorate with fresh berries.

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