Love the texture of this creamy light and delicate Blueberry Cheesecake


*makes 12 cupcakes 

250g cream cheese, room temperature

30g caster sugar

2 egg yolks (large or A size)

30g plain flour

100g whipping cream, cold from fridge

1tsp cointreau,  optional

2 egg whites (large or A size)

45g caster sugar

120g digestive biscuit

60g melted salted butter

80g fresh Blueberry

20g sugar


Line a 12 holes muffin pan with cupcake liners. Process digestive biscuit in a food processor till finely. Add in melted butter and mix well. Add 2tsp of digestive biscuit into each cupcake liners, press it firmly.

To prepare blueberry filling, blend the fresh blueberries with sugar in a blender till puree. Cook the bluberries puree in a small saucepan till slight thicken. Set aside to cool.

Remove whipping cream from fridge, immediate beat till soft peak, set aside. Beat cream cheese, cointreau and sugar till smooth (I use electric hand mixer). Add in egg yolks and mix well. Add in flour and combine well. Mix in whipped cream, mix till well combine.

Beat egg white till foamy (I use electric hand mixer), gradually add in sugar and continue to beat till soft peak formed. Use a hand whisk, mix in 1/3 meringue with cream cheese batter till combine. Use a spatula, fold in the balance meringue, fold gently till combine.

Pour batter into muffin pan, then drop 2 to three bluberries puree on the cheese mixture and  make marble effect with a knife or skewer. Bake at a pre-heated oven at 150C for 40mins at lower rack using steaming bake method (place a roasting tin underneath and add in hot water before putting in the cake tin). Chill in fridge before consume.

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You can see the recipe here: gracekitchencorner.blogspot.com

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