Ingredients
Sponge
- 3 eggs (3pc)
- 70 grams (2.5 ounces) sugar
- 80 grams (2.8 ounces) flour
- 5 grams (0.18 ounces) vanilla sugar
- 5 grams (0.18 ounces) baking powder
Cheesecake
- 300 grams (10.6 ounces) cream cheese
- 100 grams (3.5 ounces) blueberry confit
- 60 grams (2.1 ounces) cream
- 1 egg (1pc)
Blueberry confiture
- 200 grams (7.1 ounces) blueberries
- 35 grams (1.2 ounces) sugar
- 10 grams (0.35 ounces) cornstarch
Frosting
- 400 grams (14.1 ounces) cream cheese
- 100 grams (3.5 ounces) whipping cream
- 60 grams (2.1 ounces) powdered sugar
Equipment
- Mixing Bowls
Use a set of large mixing bowls to keep your ingredients organized. Stainless steel or glass bowls are ideal as they won’t absorb flavors.
- Electric Mixer
An electric mixer will save you time and effort. For fluffy results, opt for one with variable speed settings.
- Baking Pan (14cm / 5.50 inch)
Make sure your baking pan is the correct size. A non-stick or springform pan will ensure easy cake removal.
- Sieve
A fine-mesh sieve is perfect for sifting flour and baking powder to prevent clumps.
- Blender
A high-quality blender will give you a smooth and creamy cheesecake mixture.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Servings
Variations
Faq
- What is the best way to sift flour?
Use a fine-mesh sieve over a large mixing bowl, gently tap the side to sift the flour evenly and remove any lumps.
- How do I know if my egg whites are at stiff peaks?
When you lift the beaters, the egg whites should stand straight up and hold their shape without collapsing.
- Can I make this cheesecake ahead of time?
Yes, making it a day in advance and refrigerating it allows the flavors to meld beautifully.
- How can I prevent my cheesecake from cracking?
Avoid over-mixing the batter, bake at a low temperature, and allow the cheesecake to cool gradually in the oven to prevent cracks.
- Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries work just as well. If they are very juicy, you might need to adjust the amount of cornstarch.
- How do I store leftover cheesecake?
Wrap it tightly with plastic wrap and store it in the refrigerator. It should stay fresh for up to 5 days.