Blueberry and Salted Caramel Cheesecake

Blueberry and Salted Caramel Cheesecake

Ingredients

Chocolate Base

Egg
1
Sugar
¾ cup
Milk
¼ cup
Flour
½ cup
Baking powder
1 tsp
Stick butter
1
Cup dark chocolate
1
Digestive biscuits
1 cup

Vanilla Filling

Gelatine
3
Cream cheese spread
7 oz
Eggs yolks
2
Creme fraiche
1 cup
Vanilla extract
1 tsp
Lemons zest
1 tbsp
Eggs whites
2
Powdered sugar
½ cup
Tablespoons gelatine
3
Frozen blueberries
2½ cup
Sugar
½ cup
Lemons juice
1¼ cup
Cream cheese spread
7 oz
Heavy cream
1 cup

Salted Caramel

Sugar
4 tbsp
Heavy cream
1 cup
Sea salt
½ tsp

Instructions

Base

  • Whip egg and sugar light and airy. Add milk. Mix flour and baking soda together and blend it into the egg mixture. Melt butter and chocolate and put it together with the graham cracker into the dough. Cover the bottom of a loose bottom baking pan (9-inch) with baking paper and brush bottom and edge with melted butter. Pour the dough into the mold and put it in the middle of the oven - it can also be slightly underbaked. Bake for about 15 minutes at 325°. Let the cake cool off. Take it out of the mold and let it completely cool. Wash the spring shape and coat the sides with thin plastic or film. Return the chocolate bottom to the spring shape.

Vanilla Filling

  • Soak the gelatin in water. Stir the cream cheese together with egg yolks, creme fraiche, vanilla, lemon zest and juice. Stir the gelatin mixture with a little of the cream cheese mixture and then blend it with the rest. Whip the whites stiff, add powdered sugar and whip for another approx. 2 min. Blend the pinch whites into the cream cheese mixture. Pour the oven over the chocolate bottom and place it covered in the refrigerator for approx. 1 hour. It is important that the vanilla filling has settled before the blueberry cheese is poured over.

Blueberry Filling

  • Soak the gelatin in water. Bring blueberries, sugar and lemon juice to boil in a thick-bottomed pot. Cook it for approx. 5 min. Run the mixture in a food processor for a smooth texture and let it cool off. Stir cream cheese well with the berries. Whip the cream lightly and blend it together with the mixture of berries. Stir the gelatin with a little of the cream cheese mixture and then mix it with the rest. Pour the blueberry cheese over the vanilla cheese and put the finished cake covered in the refrigerator for at least 3 hours, best overnight.

Salted Caramel

  • Melt the sugar in a saucepan at low heat - until it is golden. Add cream and salt and cook the caramel for approx. 10 min. or until the sugar is dissolved. Pour the caramel into a bowl and let it cool off. Take the cake out of the mold and decorate it with salt caramel, fresh blueberries and edible flowers.
https://www.arlausa.com/recipes/blueberry-and-salted-caramel-cheesecake/