Steps
- 1
Add in blueberry puree ingredients into thermomix (20mins | 100° | Speed 2), then (20mins | V | Speed 2), lastly (10sec | Speed 6)
- 2
Separate cooled blueberry puree into 2 batch. 65g into a pipping bag. Remaining set aside.
- 3
Soak 5g & 2g gelatine sheet in cold water, then melt on saucepan over low heat.
- 4
Crush biscuit, add in butter and milk until crushed biscuit hold together. Put in cake mould & make it flat. Chill in fridge.
- 5
Gently whip the whipping cream & set aside.
- 6
Room Temperature cream cheese melt over heat, whisk till creamy & add in sugar, mix well.
- 7
Add in 🍋 & yogurt, mix well.
- 8
Add in melted gelatine & mix quickly
- 9
Add in Whipped cream & mix gently
- 10
Transfer mixture into a beaker.
- 11
Pour in half of the mixture into the mould. Sprinkle some blueberry puree & pour rest of the mixture. Sprinkle remaining puree freely on top. Use a chopstick to draw over it.
- 12
Refrigerate it for 30 Minutes.
- 13
Whisk remaining puree & whipping cream well, then quickly whisk in 2g melted gelatine.
- 14
Pour onto harden cheesecake & chilled for at least 3-4 hours inside the fridge.
- 15
To remove, wrap the mould with steamed tower.
- 16
Design as desired.
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