Blueberry Cream Cheese Cake
QimiQ Benefits
- One bowl preparation
- 1 kg QimiQ Whip can replace up to 3 litres of fresh cream
- Reduces discolouration
- Foolproof real cream product, cannot be over whipped
- Prevents moisture migration, sponge base remains fresh and dry
- Acid stable and does not curdle
Minutes
15
Difficulty
easy

Ingredients
For 12 Portions, Ø 26 cm ring
250g
QimiQ Whip Pastry Cream, chilled
250g
QimiQ Classic, chilled
375g
Cream cheese
150g
Sour cream 15 % fat
1ea
Lemon(s), juice and finely grated zest
100g
Sugar
Vanilla aroma
For the crust
150g
Digestive biscuits, crumbled
50g
Butter, melted
30g
Sugar
1pinch(es)
Cinnamon
500g
Blueberries
2package
Clear cake glazing jelly
Preparation
- Whisk the cream cheese smooth.
- Add the QimiQ Whip, sour cream, lemon juice, sugar and vanilla and continue to whisk at top speed until the required volume has been achieved.
- For the crust: add the melted butter, sugar and cinnamon to the crumbs and mix well. Press firmly (with a glass) into a greased cake ring.
- Pour the cream onto the base, top with the blueberries and glaze.
- Chill for at least 4 hours (preferably over night).