Ever since famous Hokkaido cheesecake, LeTAO, arrived at our little red dot, “double fromage” cheesecake is becoming the new “in” dessert. As my prior experience with this type of cheesecake was disappointing, I thought I would try making it at home before investing $28 trying another.
During a friend’s last trip to Singapore, I promised to bake him a blueberry cheesecake so I thought this is the perfect experiment.
While my first attempt is decent, I think it lacks the WOW-factor. The dessert just lacks “cheesi-ness”, more like a light dessert with blueberry compote. Hmm, more trials to come.
Makes 5 x 7.5cm petit gâteau
For the baked cheesecake
220g cream cheese, soft
80g caster sugar
60g heavy cream
30g egg yolks
1/2 tsp vanilla extract
6g cake flour
1) Preheat oven to 150C fan.
2) Whisk the cream cheese and caster sugar until sugar is fully incorporated.
3) Add cream and whisk.
4) Add eggs and vanilla extract and whisk until mixture is smooth.
5) Sift in the flour and fold until flour is fully incorporated.
6) Divide batter equally into 5 x 7.5cm cake rings (approximately 80g each) and bake for 15 to 20 minutes until the edges are set but middle is still wiggly.
7) Leave to chill in freezer until required.
For the blueberry compote
250g fresh blueberries
50g to 100g granulated sugar (depending on the sweetness of the berries)
30g freshly squeezed lemon juice
1) Add the pectin into the sugar and mix well. You can start with 50g of sugar and add more later if required.
2) Put all the ingredients into a heavy-bottomed saucepan and cooked on medium heat while stirring to prevent the berries from burning.
3) Bring to a boil and continue to cook until berries have soften and some have burst.
4) Remove from heat, pour into a bowl and allow to cool to room temperature.
5) Fill up 5 x mini hemisphere (4cm diameter), approximately 18g per portion, and allow to set in the freezer. Transfer remainder to a clean jar for storage.
For the mascarpone mousse
5g gelatine sheets
50g + 170g heavy cream, chilled
95g mascarpone cheese, at room temperature
40g granulated sugar
30g egg yolks
1) Bloom the gelatine sheets in cold water.
2) Heat up 50g of the heavy cream until warm. Then, squeeze extra liquid from the gelatine sheets, add to the warm cream and stir until fully melted. Cool the room temperature.
3) Whisk the mascarpone and sugar until sugar is fully incorporated.
4) Pour in the heavy cream with gelatine, followed by the egg yolks and whisk until mixture is smooth.
5) Whisk the remaining heavy cream to soft peaks.
6) Gently whisk 1/3 of whipped cream into mascarpone mixture to lighten then pour the mixture into remaining whipped cream and fold to incorporate.
7) Place a blueberry hemisphere on top of the baked cheesecake in the cake rings, then pour the mascarpone mousse on top, divided equally between the 5 rings. Allow to set overnight in the freezer.
For the cheesecake base
150g of pâte sucrée beurrée
25g salted butter, melted
1) Preheat oven to 175C fan.
2) Roll out the pâte sucrée beurrée into a thin sheet of approximately 2mm.
3) Bake in preheated oven for 15 mins until sable has browned.
4) Remove from oven and allow to cool.
5) Break the sable into a few pieces and process in a food processor.
6) Add the melted butter and process until mixture is homogeneous.
7) Line a baking tray with baking parchment and place 5 x 8cm cake rings on the baking parchment.
8) Divide the sable mixture equally into the cake rings and press down tightly. Allow to set in the freezer.
9) After the sable mixture has set, remove the cake rings and carefully transfer the sable onto individual boards.
1) Prepare the mirror glaze by heating it, strain, then allow to chill to room temperature.
2) Dilute the mirror glaze with a bit of water (until it is a thick liquid) then add the blue colouring.
3) Remove cheesecakes from freezer. Warm the cake rings slightly by rubbing it between your hands and remove the frozen cakes from the rings.
4) Pour over the white chocolate mirror glaze and using a spatula, swipe across the surface with the blue glaze.
5) Place each glazed cake on top of the prepared cheesecake base.