With blueberries in full season, I seem to have entered a “blueberry mode”! I do have a few recipes on my “desk” right now, and you can expect at least three more coming in the near future!
her is another version of Japanese cheese cakes:
Baked Blueberry Cheese cake!
INGREDIENTS: For a 15 cm wide mold
-Cream Cheese (Philadelphia style): 200 g
-Sugar: 4~5 large tablespoons
-All-purpose flour: 3 large tablespoons
-Fresh cream: 100 ml
-Lemon juice: 1 large tablespoon
-Blueberries (frozen): 120 g
-Preheat oven to 180 degrees Celsius.
Place baking paper inside mold.
-In a larg bowl drop cream cheese. Add sugar, eggs, flour, fresh cream in that order and mix well one by one. Last add lemon juice and mix well.
-Drop bluberries in and quickly mix. Pour cheese cake mixture into mold and bake for 40~50 minutes.
-You could use an 18 cm wide mold, but it will take less time to bake.
You may use a square mold to allow you to cut the cake into “sticks” for a different presentation.
Above picture shows a cake to which 60 g of crushed Graham Crackers mixed with 15 g of butter to provide a more solid base!