5-Layered blueberry cheesecake

Name: 5-Layered blueberry cheesecake
Yield: 2 servings
Cuisine: American
Ingredients: 80 g cracker; 15 g melted butter; Cheesecake layer; 140 g creamcheese; 1 egg; 40 g sugar; 40 g heavy cream; 1 tsp vanilla; Mascarpone cheese layer; 1 small yolk; 15 g water; 10 g sugar; 40 g mascarpone cheese; 70 g whipped cream; 2 g agar powder; Butter cake powder topping; 2 yolk; 20 g milk; 25 g melted butter; 2 egg white; 40 g sugar; 50 g cake flour; 1 tsp baking powder

Niki @NikiTH

Thailand

5-Layered blueberry cheesecake

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Ingredients

2 servings

80 gcracker
15 gmelted butter
Cheesecake layer
140 gcreamcheese
1egg
40 gsugar
40 gheavy cream
1 tspvanilla
Mascarpone cheese layer
1small yolk
15 gwater
10 gsugar
40 gmascarpone cheese
70 gwhipped cream
2 gagar powder
Butter cake powder topping
2yolk
20 gmilk
25 gmelted butter
2egg white
40 gsugar
50 gcake flour
1 tspbaking powder

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Steps

1

Mix crushed cracker and melted butter and line in the bottom of 4 inch cake mold
2

Prepare cheesecake layer by blending creamcheese, egg, sugar, heavy cream and vanilla until smooth. Pour the batter in the mold and bake at 170C for 20 minute. Leave it to cool.
3

Spread blueberry jam on top of cheesecake. Set aside.
4

Prepare mascarpone layer by mixing egg yolk, water, sugar, agar powder and mascarpone cheese in double boiler. Mix well until smooth. Let it cool to room temperature. Then fold in whipped cream gently. Pour the batter on top of blueberry jam layer. Keep in the fridge for more than 2 hour until set.
5

While waiting cheesecake to chill, prepare butter cake powder by beating egg yolk and sugar until creamy. Add milk and butter, mix well. Add cake flour and baking powder. Mix gently just to combine.
6

Prepare meringue and fold in gently to butter cake batter until well combined. Bake at 170C for 30 minutes.
7

Slice butter cake in small pieces and press through a seive. Then the cake powder is used for cheesecake topping.