@under_baked

Raw Mini Blueberries Cheesecake Recipe. Makes two 8(d)x6(h) cm mini cakes: Blueberries purée: 100g Fresh/Frozen Blueberries 33g Granulated Sugar 7g Lemon Juice Raw cookie dough: 60g Softened Unsalted Butter 48g Brown Demarera Sugar 1/8 tsp cocoa powder 1/8 tsp salt 1/2 tsp Vanilla Extract 8g Milk 80g Heat treated All Purpose Flour 16g Walnut quarters Cheesecake Batter: 96g Cream Cheese 86g Heavy Cream 38g Yogurt / Low Fat Cheese 34g Granulated Sugar 3g Lemon Juice 1+1/8 tsps Powdered Gelatin 14g water 60g Blueberries Puree Decor: 50g Heavy Cream 5g Granulated Sugar Fresh Blueberries Preparation: Line 2 cake rings, 6(height)x8(diameter) in size, with acetate and place them on a tray. For the puree: 1. Cook the blueberries with sugar on medium heat until all of the sugar is dissolved and the mixture is boiling. 2. Add the lemon juice and mix well. 3. Puree the mixture with an immersion blender. Allow to cool before using. For the cookie dough: 1. Preheat the oven to 170C (fan mode off) and set a baking rack at the lowest shelf. 2. Flatten the flour all over a baking sheet lined with parchment paper, and bake for 10 minutes. Allow to chill. 3. Cream the butter with sugar and salt on medium speed for about 3 minutes until the mixture is light and fluffy. 4. Add the milk and vanilla extract and keep creaming for 2-3 minutes on medium speed. 5. Add the flour and incorporate with cutting motions. When the mixture is about 80% uniform, add the walnuts and keep mixing until the dough is uniform. For the cheesecake batter: 1. Bloom the gelatin with the water and leave refrigerated until use. 2. Into a bowl, add the cream cheese, yogurt, sugar, blueberry puree and lemon juice. Mix everything using an immersion blender, until the mixture is homogenous. 3. Whip the heavy cream to soft peaks and incorporate it into the cheese mixture in 3 parts. 4. Melt the bloomed gelatin in the microwave for a few seconds, and add it into the cheesecake batter using a spatula. Assembly: 1. Into the prepared cake rings, flatten about 100g of the cookie dough at the bottom. Ensure it seals the ring completely. 2. Pour or pipe 150g of the cheesecke batter on top of the cookie dough. Flatten the mixture by tapping the baking tray on your counter. 3. Freeze for 4 hours before unmolding, or refrigerate for up to 12 hours. 4. Whip the decoration heavy cream to soft peaks and make it drip over the cakes edges. Top with Fresh Blueberries coated with a little bit of apricots preserves. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #rawcheesecake #cheesecakerecipes #blueberrycheesecake

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