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Categories:
full-fat cream cheese sugar lemon cornstarch eggs vanilla blueberry juice frozen strawberries blueberries
Viewed: 43 - Published at: 5 years agoIngredients
- 1 2/3 lb full-fat cream cheese
- 1 1/2 cups granulated sugar
- 1/2 None lemon, juiced
- 1/4 cup cornstarch + 2 tsp
- 3 None eggs, separated
- 1 1/2 tsp vanilla extract
- 3/4 cup blueberry juice
- 1/2 lb frozen strawberries, defrosted
- 1/4 lb blueberries
Method
- Preheat oven to 325°F. Grease a large ramekin. Beat cream cheese with sugar, lemon juice and 1/4 cup cornstarch. Gradually beat in egg yolks and vanilla extract. Whip egg whites to stiff peaks then fold in. Transfer to prepared pan and place in a roasting pan. Fill pan halfway up the side of the ramekin with boiling water. Bake for 35-40 mins until just set.
- Meanwhile, heat blueberry juice. Mix remaining cornstarch with 2 tsp water then add to blueberry juice. Simmer, stirring, for 2-3 mins until thickened. Add remaining fruit and simmer for 2-3 mins. Remove from heat and puree.
- Serve cheesecake warm or cold with fruit sauce. Dust with powdered sugar just before serving.
