Blurberry Cheesecake

レシピ

材料・調味料

Melted Unsalted Butter: 8 tbsp

Fresh Blueberries: 6 ounces

Cream Cheese: 16 ounces

Superfine Caster Sugar: 5 ounces

Vanilla Extract: 1 tsp

All purpose flour: 1 cup

Eggs: 4 meduim

Baking Powder: 1tsp

salt: 1tsp

egg whites: 3 meduim

powdered sugar: 1 cup

cream of tartar: 1/4 tsp

作り方

1: Preheat the oven to 350 degrees F. Grease the sides and base of a 9 1/2-inch spring form pan.

2: Beat the cream cheese, butter, sugar, vanilla extract and the eggs together in a large bowl, until smooth and creamy.

3: Mix in Caster Sugar and then Sift in All purpose flour, baking powder and salr then mix well.

4: Dust the blueberries with all purpose flour then mix in with the batter.

5: Prepare your pan by greasing it with butter and dust with flour.

6: and then bake in the oven for 40 minutes, or until it is pale golden.

Pan is very hot so cool it until warm to touch, then remove from pan and cool completely on a wire rack.

7: Prepare egg whites in advance so that it is in room temperature. Your egg whites will not whip up if it is cold.

8: Beat egg whites for 2 minutes on high, then add powdered sugar and cream of tartar. Whip it again for 5 minutes or until it forms stiff peaks. Once your cake is cool you can put the icing, chill for 30 minutes and your done!

ポイント

It is best if the blueberries are frozen before use so that it will be cooked just nicely with your cake. If you are worried that the blueberries might sink to the bottom of the cake, it is also ok to bake the cake for 5 minutes then drop the blueberries where you want it. It really depends on how you do it.

つくフォト (2)