Desserts / BLUEBERRY CHEESECAKE
A creamy, smooth and decadent cheesecake topped with plump, fresh blueberries. Recipe courtesy of Tiffin Lounge at Grand Hyatt Hong Kong and Pastry Chef Edmund Ip.
Prep cake ring
- Place cake ring in centre of square baking sheet. While rotating ring, fold paper tightly onto the ring to form a base. If the base is strong enough, it should hold an egg.
- Brush a thin layer of room temperature butter on inner rim of cake ring, but not the base. Lightly sprinkle bread flour on the inner rim and base.
Making crust
- Put biscuits in a clear plastic bag. Close the bag and crush biscuits into small even crumbs with rolling pin. Transfer to bowl.
- Add butter and knead into crumbs until thoroughly combined. It should be like the consistency of slightly damp sand.
Shaping crust
- Evenly spread biscuit mixture in cake ring to make a base crust, roughly 0.5cm thick. Scatter 5-6 blueberries evenly on crust.
- Place cake ring and crust in a foil tray, and place in large, deep baking tray. Set aside.
Cream cheese mixture
- Allow cream cheese to reach room temperature. Transfer cream cheese to mixer on slow setting. Add sugar, thoroughly combine for 1 min.
- Add eggs one by one to mixer, mix thoroughly. Even lumps out with plastic spatula.
- Melt butter and add to mixer. Continue to combine until mixture is thoroughly smooth.
Steaming cheesecake
- Place cake ring in foil tray. Pour cheese mixture into centre of the cake ring slowly and evenly.
- Place foil tray in baking tray. Add water to baking tray roughly ¼ the way up the foil tray.
- Bake in preheated oven at 200°C for 35-40 min. Take out of oven and refrigerate overnight. Then, ease the mould off while leaving the baking sheet base on.
Blueberry topping
- Make pastry cream from instant custard powder and transfer to piping bag. Squeeze a tight spiral of pastry cream from cake centre outwards until surface is covered.
- Cover with blueberries, spiraling in from the outer edge.
- Brush a thin layer of apricot gel to glaze surface. Slice in six and serve.
INGREDIENTS
- (6 servings)
- Crust
- Sweet tea biscuits (Marie biscuits, 50g)
- Unsalted butter (35g)
- Filling
- Cream cheese (350g)
- Granulated sugar (110g)
- Unsalted butter (110g)
- Eggs (3 1/2)
- Topping
- Pastry cream from instant custard powder to taste
- Fresh blueberries (250g)
- Apricot gel to taste
WINE PAIRING
- “Ballester” Moscato di Cagliari DOC - Carlo Pili
- Late harvest Moscato Passito white. Warm and embracing, sweet and well-balanced.
- Wine pairings by John Fagan Managing Director at La Baita Italian Restaurant & Bar
MUSIC PAIRING
- Artist: Macy Gray
- Title: The Sellout
- Date: 2010
- Label: Concord Records
- Music pairings by Vincent Lam, lead singer and guitarist of Helter Skelter
WHERE TO BUY
- Piping bag, instant custard powder and apricot gel
- Available from high-end supermarkets
PREP TIME & COOK TIME
- 30 mins; 40 mins
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