I posted a baked blueberry Cheese Cake yesterday. Here is the “rare” version as the Japanese describe their bain-marie cooked Cheese Cake as opposed to the fully baked variety!
Rare Blueberry Cheese Cake!
INGREDIENTS: For an 18 cm diameter mold
-Cream Cheese (Philadelpia type): 250 g
-Sugar: 80 g
-Eggs: 2 medium-sized
-Fresh Cream: 200 ml
-Lemon Juice: 1 large Tablespoon
-Flour: 3 large Tablespoons
-Blueberries (frozen): 130 g
-Biscuits: 100 g
-Butter: 50 g
-Blueberries (Frozen): 130 g
-Sugar: 50 g
-Lemon Juice: 2 small teaspoons
-Drop biscuits in a food processor and process until you obtain fine crumbs. Add melted butter and process.
-Place baking paper inside mold. Pour biscuits mix in and spread evenly. Leave inside fridge until further use.
-Clean the food processor. Drop in the cream cheese, sugar, eggs, fresh cream, lemon juice and flour. Process one at a time until mixture is smooth before dropping in the next ingredient.
-Transfer the mixture into a separate bowl. Add three fourths of the frozen blueberries. Mix them in carefully so as not to break them.
-Pour the cheese cake mixture directly onto the biscuit base. Place remaining blueberries on top. Cook in bain-marie at 170 degrees Celsius for 60 minutes.
-Leave cake inside the refrigerator after having completely cooled down.
-Blue berry sauce:
Drop blueberries, sugar and lemon juice in a cooking recipient.
Cover with cellophane paper and cook inside a microwave oven at 500~600 W fro 3~4 minutes. Take out and stir for a while. Let cool completely and leave inside refrigerator.
-Serve the cheese cake chilled with a good dose of chilled sauce.
When you add blueberries to cheese cake mixture, do not overmix, otherwise the whole thing will turned blue!
Best served when chilled.
Think about about extra decoration for better efffect (mint leaves, etc…)