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easy &quick

Blueberry Cream Cheese Cake

QimiQ Benefits

  • One bowl preparation
  • 1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
  • Reduces discoloration
  • Real dairy 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

Blueberry Cream Cheese Cake
Blueberry Cream Cheese Cake

Ingredients

For 12 Portions, Ø 10" ring

  • 250g

    QimiQ Whip, chilled

  • 250g

    QimiQ Classic, chilled

  • 375g

    Cream cheese

  • 150g

    Sour cream 15 % fat

  • 1pcs

    Lemon(s), juice and finely grated zest

  • 100g

    Sugar

  • Vanilla extract

  • For the crust

  • 150g

    Graham crackers, crumbled

  • 50g

    Butter, melted

  • 30g

    Sugar

  • 1pinch(es)

    Cinnamon

  • 500g

    Blueberries

  • 2package

    Clear cake glazing jelly

Preparation

  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).
Some doughy looking food

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