Cheesecake with Blueberries and Salted Caramel

Name: Cheesecake with Blueberries and Salted Caramel
Ingredients: 1 egg; 125 g sugar; 75 ml milk; 75 g wheat flour; 1 tsp baking powder; 100 g butter; 150 g dark chocolate (about 55% cocoa); 100 g Crushed Digestive biscuits; 3 Gelatine Sheets; 200 g cream cheese; 2 egg yolks; 200 ml creme fraiche; Seeds of 1 vanilla pods; 1 tsp Fine lemon zest (unwaxed); 1 tbsp Freshly Squeezed lemon juice; 2 egg whites; 50 g icing sugar; 3 Gelatine Sheets; 250 g Frozen blueberries; 85 g sugar; 1¼ tbsp Freshly Squeezed lemon juice; 200 g cream cheese; 200 ml whipped cream; 4 tbsp sugar; 200 ml whipped cream; ½ tsp coarse salt; blueberries; edible flowers

If is too cold to eat ice cream - then you can make something similar but warmer.

https://www.arlafoods.co.uk/recipes/cheesecake-with-blueberries-and-salted-caramel/

Instructions

Chocolate Base: Step 1

Beat the egg and sugar until light and airy. Add the milk. Mix flour and baking soda together and fold it into the egg mixture. Melt the butter and chocolate and mix it with the biscuits in the dough. Cover the bottom of a springform tin (approximately 22 cm in diameter) with baking paper and brush the bottom and edge with melted butter.

Chocolate Base: Step 2

Put the biscuit mixture into the tin and place it in the middle of the oven - it may be slightly undercooked . Let it cool slightly. Take it out of the tin and let it cool completely on a wire rack. Wash the tin and cover the sides with cling film. Put the chocolate base back in the springform tin.

Vanilla Cheese: Step 1

Soak the gelatine sheets in cold water for approximately 10 minutes. Stir the cream cheese together with the egg yolks, cream fraiche, vanilla grains, lemon zest and juice. Take the gelatine sheets out of the water and melt gently. Mix the gelatine with a little of the cream cheese mixture and fold it into the rest. Beat the whites till firm, add the icing sugar and whisk for about another 2 minutes. Fold the whipped egg whites into the cream cheese mix. Pour over the chocolate base and place it covered in the refrigerator for approximately 1 hour. It is important that the vanilla fromage has set before the blueberry mixture is poured over.

Vanilla Cheese: Step 2

Beat the whites till firm, add the icing sugar and whisk for about another 2 minutes. Fold the whipped egg whites into the cream cheese mix. Pour over the chocolate base and place it covered in the refrigerator for approximately 1 hour. It is important that the vanilla cheese has set before the blueberry mixture is poured over.

Blueberry Cheese: Step 1

Soak the gelatine sheets in cold water for approximately 10 minutes. Cook the blueberries, sugar and lemon juice in a thick-bottomed pan for about 5 minutes. Run the berry mix in a food processor until smooth and let it cool. Mix in the cream cheese well with the berries. Beat the cream lightly and stir it into the berry mixture.

Blueberry Cheese: Step 2

Take the gelatine sheets out of the water and gently melt over a water bath. Mix the gelatine with a little of the cream cheese mixture and then stir it into the rest. Pour the blueberry mixture over the vanilla cream and place the finished cake in the refrigerator for at least 3 hours or overnight.

Salted Caramel: Step 1

Melt the sugar in a saucepan at low heat - until golden. Add cream and salt and cook the caramel for approximately 10 minutes or until the sugar is dissolved. Pour the caramel into a bowl and let it cool. Remove the cake and decorate it with the salted caramel, fresh blueberries and edible flowers.

Baking Time

15 minutes at 160 °C - hot air oven

Enjoy!

Ingredients

Chocolate Base

Egg	1
Sugar	125 g
Milk	75 ml
Wheat flour	75 g
Baking powder	1 tsp
Butter	100 g
Dark chocolate (about 55% cocoa)	150 g
Crushed Digestive biscuits	100 g

Vanilla Cheese

Gelatine Sheets	3
Cream cheese	200 g
Egg yolks	2
Creme fraiche	200 ml
Seeds of 1 vanilla pods
Fine lemon zest (unwaxed)	1 tsp
Freshly Squeezed lemon juice	1 tbsp
Egg whites	2
Icing sugar	50 g