5-Layered blueberry cheesecake


  1. 80 g cracker
  2. 15 g melted butter
  3. Cheesecake layer
  4. 140 g creamcheese
  5. 1 egg
  6. 40 g sugar
  7. 40 g heavy cream
  8. 1 tsp vanilla
  9. Mascarpone cheese layer
  10. 1 small yolk
  11. 15 g water
  12. 10 g sugar
  13. 40 g mascarpone cheese
  14. 70 g whipped cream
  15. 2 g agar powder
  16. Butter cake powder topping
  17. 2 yolk
  18. 20 g milk
  19. 25 g melted butter
  20. 2 egg white
  21. 40 g sugar
  22. 50 g cake flour
  23. 1 tsp baking powder


  1. Mix crushed cracker and melted butter and line in the bottom of 4 inch cake mold

  2. Prepare cheesecake layer by blending creamcheese, egg, sugar, heavy cream and vanilla until smooth. Pour the batter in the mold and bake at 170C for 20 minute. Leave it to cool.

  3. Spread blueberry jam on top of cheesecake. Set aside.

  4. Prepare mascarpone layer by mixing egg yolk, water, sugar, agar powder and mascarpone cheese in double boiler. Mix well until smooth. Let it cool to room temperature. Then fold in whipped cream gently. Pour the batter on top of blueberry jam layer. Keep in the fridge for more than 2 hour until set.

  5. While waiting cheesecake to chill, prepare butter cake powder by beating egg yolk and sugar until creamy. Add milk and butter, mix well. Add cake flour and baking powder. Mix gently just to combine.

  6. Prepare meringue and fold in gently to butter cake batter until well combined. Bake at 170C for 30 minutes.

  7. Slice butter cake in small pieces and press through a seive. Then the cake powder is used for cheesecake topping.

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