QimiQ Recipe Database

Blueberry Cream Cheese Cake

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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

15

easy

Ingredients for 12 Portions, Ø 26 cm ring

250 g QimiQ Whip Pastry Cream, chilled
250 g Cream cheese
50 g Sour cream 15 % fat
30 ml Lemon juice
100 g Sugar
Vanilla aroma
For the crust
150 g Digestive biscuits, crumbled
50 g Butter, melted
30 g Sugar
Cinnamon
500 g Blueberries
Clear cake glazing jelly

Method

1.

Whisk the cream cheese smooth.

2.

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.

3.

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.

4.

Pour the cream onto the base, top with the blueberries and glaze.

5.

Chill for at least 4 hours (preferably over night).