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Chocolate Cheese Cake with Blueberries Recipe |
Ingredients |
Cheesecake Base
- 250g digestive cookies, crushed finely
- 110g butter, melted
Cheesecake Filling
- 500g cream cheese
- 150g caster sugar
- 150g white chocolate, melted
- 5 eggs
- 180g sour cream
- 1 lemon rind
- 100g whipping cream
- 100g blueberries, from tin and drained
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Method
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- To make cheesecake base, combine the crushed digestive
cookies with melted butter. Mix both ingredients evenly before pressing the cookies dough onto the base of an 8" spring form cake tin.
- Refrigerate the cake base for about 30 minutes for the base to set.
- For cheese filling preparation, place the cream cheese and sugar together in a medium mixing bowl and beat them evenly.
- Add in eggs one at a time and continue to beat until it is light and creamy. Set aside.
- Arrange all blueberries on the cake base. Pour cheese filling on top of the blueberries before steam baking it at temperature of 160°C
for 1 hour.
- Turn off the heat in oven after baking but leave the cake in oven for about 30 minutes.
- After that, remove the cake from oven and leave the cake for 5 hours.
- Garnish the cake with grated chocolate
before serving.
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