Blueberry Cream Cheese Cake

Cheesecake is believed to have originated in ancient Greece. Historians believe that cheesecake was served to the athletes during the first Olympic Games held in 776 B.C but of course nothing like the blueberry cheese cake recipe prepared here. However, cheese making can be traced back as far as 2,000 B.C. Cheesecake is a dessert formed of a topping made with soft, fresh cheese upon a base made from biscuit, pastry or sponge. The topping is frequently sweetened with sugar and flavoured or topped with a puree or compote of fruit. As for this new twist in the recipe, instead of baking, we made it into a light cream cheese mousse with rich blueberry pie filling sandwiched in between making it simply irresistable to the cake lovers. This version is also less 'heavy' compared to the baked versions allowing more space in the tummy for other stuffs.
     How to make cheese cake is actually quite easy with the video showing you the step by step method from preparing the sponge to the lady fingers for decorations. I hope you will enjoy creating this rich creamy dessert as much as I enjoyed preparing it for you.

Below is a video showing you how to make Blueberry Cream Cheese Cake

Recipe
150 gm Cream Cheese
75 gm Sugar
2 nos Egg Yolk
400 ml UHT Whipping Cream
10 gm Gelatine Powder
50 ml Hot Water (To Melt Gelatine)
200 gm Blueberry Pie Filling
Lady Finger Sponge
1 nos Vanilla Sponge (Divide into 2 pcs)

For Blueberry Glaze
250 ml Water
20 gm Instant Jelly Powder (Or According To The Instant Jelly Recipe)
200 gm Blueberry Pie Filling

Click here for Vanilla Sponge Cake recipe

Method
1) Beat cream cheese and sugar till soft and fluffy.
2) Add in egg yolks one by one and continue to beat till smooth.
3) In another bowl, whisk whipping cream till fluffy but not too stiff.
4) Fold whipped cream into the cream cheese batter.
5) Melt gelatine by pouring hot water and dissolving it.
6) Fold gelatine into the cream cheese batter. The cream cheese mousse is now ready. 
7) Line the sides of a 20cm (8") round cake ring with lady fingers.
8) Place a piece of vanilla sponge at the bottom of cake ring.
9) Brush with sugar syrup (for moisture) and spread with half of the blueberry pie filling evenly.
10) Pour half of the cream cheese mousse into the cake ring.
11) Place the second piece of vanilla sponge on top, brush sugar syrup and spread with the reamining blueberry pie filling. Fill with remaining cream cheese mousse to the brim.
12) Allow cake to set in chiller overnight.
13) Bring 250ml water for glaze to a boil. Whisk in instant jelly poder and bluberry pie filling for glaze.
14) Allow glaze to cool down completely before pouring it on top of cake covering it completely.
15) Allow to set in chiller a while before removing cake ring and serve.

This Blueberry Cheese Cake Recipe makes 1 X 20cm (8") Round Cake.