Cheesecake with shortbread base with sweet cream cheese, fruit and whisked egg white baked.
No. of servings
|All-purpose flour / plain flour||230||g|
|Baking powder for gingerbread||1||teaspoon|
|Cream cheese 40% fat||250||g|
|Semi skimmed milk 1,5%||200||ml|
|Sour cream (fat 14-18%)||100||g|
1. Pastry preparation
Mix flour with baking powder and sugar. Add egg and softened margarine or butter. Blend until smooth.
Equally press pastry in a round greased and floured pie plate.
3. Filling preparation
semi skimmed milk 1,5% 200 ml • cream cheese 40% fat 8.75 oz (250 g) • vanilla sugar 1 pc • sugar granulated 2.5 oz (70 g) • corn starch ¾ oz (20 g) • sour cream (fat 14-18%) 3.5 oz (100 g) • egg yolk 3 pcs
Add in mixer milk, cream cheese, sugar, corn starch (Zlaty klas), egg yolks and sour cream and beat until smooth and creamy.
Pour cream on top of the pastry.
Bake slowly in the preheated oven for about 20 minutes until cream is stiff and pastry gets brown.
6. Whisked egg white preparation
While cake is in the oven, whisk egg whites with sugar until stiff peaks form. Drain canned blueberries.
Sprinkle blueberries equally over the almost done cake.
Carefully spoon whisked egg white equally over the top of blueberries and create waves.
Bake the cake for further 8-10 minutes, until crust is golden brown.