Ingredients: Marbled Blueberry cheesecake
Crust:
1 1/2 cups (375 ml) Graham cracker crumbs
2/3 cup (170 ml) sugar
2 tbsp. (30 ml) melted butter
1 egg beaten
Topping:
1 cup (250 ml) blueberries jam Double Fruit
3 tbsp (45 ml) maple syrup
2 packages of 250 g of mild cream cheese
1/2 cup (125 ml) sugar
1 tsp (5 ml) vanilla extract
3 eggs
1/3 cup (85 ml) cream safe
Preparation: Marbled Blueberry cheesecake
Step 1
Preheat oven to 375 ° F.
Step 2
Crust: in a bowl, combine bread crumbs, sugar and butter. Add egg little by little (it is simply to help the crust to stand. It may that you do need not whole.) Press lightly into the bottom of a spring form Pan 8 in. (20 cm). Bake in the center of the oven about 10 minutes. It is important to dry the crust. Allow to cool before adding the filling. Wrap well the base and the sides of the pan with aluminum foil, leaving upwards to make the watertight basis.
Step 3
Garnish: with a mixer, puree smooth Blueberry jam and maple syrup. Book.
Step 4
In a bowl, whisk cheese cream, sugar and vanilla extract with an electric mixer. Add eggs, one at a time, incorporating well air in the mixture and finishing with cream safe. Spread half of the cheese over the crust topping. Pour half of broth from Blueberry spiral on the cake. Then pour the rest of the trim by gently spreading. Finally pour the rest of the grout in a spiral on the cake. Pass a knife through, starting from the middle and going in one direction and in the other to create marbled effect.
Step 5
Place the cake in a large baking dish. Pour boiling water into the dish until the half of the mold. Bake in center of oven about 45 to 50 minutes. Be sure to keep the water level near the mid-height of the mould, without too open the oven.
Step 6
Cool the cake 30-45 minutes in the baking dish. Remove the cake from the water bath and refrigerate at least 4 hours.
Crust:
1 1/2 cups (375 ml) Graham cracker crumbs
2/3 cup (170 ml) sugar
2 tbsp. (30 ml) melted butter
1 egg beaten
Topping:
1 cup (250 ml) blueberries jam Double Fruit
3 tbsp (45 ml) maple syrup
2 packages of 250 g of mild cream cheese
1/2 cup (125 ml) sugar
1 tsp (5 ml) vanilla extract
3 eggs
1/3 cup (85 ml) cream safe
Preparation: Marbled Blueberry cheesecake
Step 1
Preheat oven to 375 ° F.
Step 2
Crust: in a bowl, combine bread crumbs, sugar and butter. Add egg little by little (it is simply to help the crust to stand. It may that you do need not whole.) Press lightly into the bottom of a spring form Pan 8 in. (20 cm). Bake in the center of the oven about 10 minutes. It is important to dry the crust. Allow to cool before adding the filling. Wrap well the base and the sides of the pan with aluminum foil, leaving upwards to make the watertight basis.
Step 3
Garnish: with a mixer, puree smooth Blueberry jam and maple syrup. Book.
Step 4
In a bowl, whisk cheese cream, sugar and vanilla extract with an electric mixer. Add eggs, one at a time, incorporating well air in the mixture and finishing with cream safe. Spread half of the cheese over the crust topping. Pour half of broth from Blueberry spiral on the cake. Then pour the rest of the trim by gently spreading. Finally pour the rest of the grout in a spiral on the cake. Pass a knife through, starting from the middle and going in one direction and in the other to create marbled effect.
Step 5
Place the cake in a large baking dish. Pour boiling water into the dish until the half of the mold. Bake in center of oven about 45 to 50 minutes. Be sure to keep the water level near the mid-height of the mould, without too open the oven.
Step 6
Cool the cake 30-45 minutes in the baking dish. Remove the cake from the water bath and refrigerate at least 4 hours.
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