A modernistic variant to the classic New York style cheese cake. The fruit component adds a refreshing edge. The finish gives it a unique appetizing look.

 

Cheese Cake Mix

Ingredients

Anchor Soft Style Cream Cheese 500 g
Sugar 180 g
Corn Flour 30 g
Anchor Extra Whip Whipping Cream      330 g
Eggs 180 g
Lemon Juice 25 g
Frozen Blueberry Puree 130 g

 

Preparation

  • Reduce the blueberry puree 50%
  • Blend the cream cheese with sugar and corn flour
  • Add in the cream and the eggs
  • Add lime zest and juice, blend until smooth
  • Add in the reduced blueberry puree
  • Cast on the baked base 60 %.high
  • Bake in a water bath for 1 hour at 140C

 

Sable Dough

Ingredients

Flour 300 g
Baking Powder 6 g
Egg Yolk 60 g
Sugar 120 g
Anchor Unsalted Butter     150 g

 

Preparation

  • Cut the cold butter into dices
  • Rub the butter into the sieved flour with the baking powder
  • Homogenise the egg yolk with the sugar
  • Add the egg mixture into the flour / butter mixture
  • Allow to form a dough
  • Roll out between 2 plastic sheet to 2 mm
  • Bake at 160C until crisp
  • Allow to cool down and store in airtight container

 

Blueberries Confit

Ingredients

Frozen Blueberry Puree      300 g
Sugar 75 g
Corn Flour 16 g
Mycryo 45 g

 

Preparation

  • Melt the puree with sugar
  • Add in the corn flour and boil
  • Add in the Mycryo
  • Allow to cool down
  • Store in a piping bag

 

Crumble Base / Poached Blueberries

Ingredients

Crumble Paste

Baked Sable    400 g
Anchor Unsalted Butter     130 g

 

Poached Blueberries

Water 500 g
Sugar 320 g
Fresh Blueberries                 400 g

 

Preparation

  • Boil the sugar syrup and add in the fresh blue berries
  • Boil again and cook for 1 or 2 minutes
  • Leave to cool down
  • Store until needed

 

Building the cake

  • Prepare the Sable base in a cake frame
  • Cast on top the blueberries cheese cake
  • Drop in the blueberries confit
  • Bake in water bath at 140 C for 1 hour
  • Chill until needed
  • Spread on cassis confit
  • Place a sheet of Genoese sponge on top of cheese cake and soak with red fruit sugar syrup
  • Decorate with blueberries Chantilly cream
  • Place red crystalline on top