(Recipe By: Chef Karam, gold medalist)
Cream Cheese 1.250 kg
Sugar 0.300 kg
Egg Yolk 3 nos
Egg 6 nos
Cream 0.130 l
Milk 0.100 l
Lemon Juice 1 nos
Digestive 0.250 kg
Melted Butter 0.175 kg
Blueberry 0.250 kg
Procedure
- Base -
1) Crush digestive biscuits.
2) Well mix melted butter into biscuits and compress on lined baking tin.
- Cheese Batter -
1) Beat cream cheese with sugar and corn flour
2) Add in lemon zest, scrap the side to ensure batter is well mixed
3) Slowly fold in egg and egg yolk by scrapping the side of mixing bowl to avoid lumps.
4) Slowly add in cream and lastly lemon juice.
5) Bake in a preheated oven at 160 C, for 40 min
6) Remove from oven and leave to cool
- Blueberry -
1) In a lightly heated pan, put in blueberry and sweat with 2 tablespoon of cold water.
2) Cook blueberry until soft.
3) Using a wooden spoon, mash the blueberries.
4) Add sugar to preference if blueberries are too sour.
5) Set aside to cool. Once cool, top on top of cheesecake and serve Chilled
