Blueberry Cheese Cup Cake Recipe

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Ingredients

BASE

  • 3 pieces digestive biscuit, crushed into crumbs
  • 50g chopped almond, toasted

    • CREAM CHEESE MIXTURE

    A

  • 250 g of cream cheese
  • 3 egg yolks
  • 100 ml of milk
  • 20 g of plain flour

    • B

  • 3 egg whites
  • 30 g of caster sugar

    • C

  • 3 tbsp of blueberry jam

    • Preparation

    CHEESE CAKE BASE

    1. Preheat oven to 180°C.
    2. Put biscuit crumbs and chopped almond into 9 paper cups with 4" diameter.

    CREAM CHEESE MIXTURE

    1. Beat cream cheese and egg yolk until smooth.
    2. Add in milk, plain flour and stir well.
    3. Whisk egg whites with caster sugar in a clean mixing bowl until soft peak is formed.
    4. Mix whisked egg white into cream cheese mixture in 3 batches.
    5. Reserve 5 tbsp of mixture and mix with blueberry jam.
    6. Spoon the remaining of mixture into paper cups and follow with blueberry mixture.
    7. Swirl through with spoon for marble effect.
    8. Place a bowl of water onto a baking tray.
    9. Bake in the preheated oven at 180°C for 25 minutes or until cooked.
    10. Turn off heat.
    11. Leave cupcakes to cool in over with door ajar for 1 hour. Remove.

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