▷Ingredients.<br />Cake<br />2 whole eggs<br />60g sugar<br />60g flour<br />15g fresh cream<br /><br />Baked cheesecake<br />100 g cream cheese<br />100 g mascarpone cheese<br />40g sugar<br />1 whole egg<br />80 g fresh cream<br />9g light brown sugar<br /><br />▷How to make.<br />1. Make the sponge cake. Place 2 whole eggs and 60g of sugar in a bowl and mix lightly. 2.<br /><br />Heat the egg mixture to 35-40°C by placing it in a water bath. Remove it from the water bath and beat until the mixture is white and fluffy.<br /><br />3. Sift in 60 g of flour and mix until no flour remains.<br /><br />4. Combine 15g of the cream with 1 tablespoon of the egg mixture and add to the batter.<br /><br />Pour the batter into a 15 cm round cake tin lined with paper and bake in a preheated oven at 170°C for 25 to 30 minutes, eliminating large bubbles.<br />Unmold and let cool.<br /><br />6. Make the baked cheesecake. Mix 100 g cream cheese and 100 g mascarpone cheese until soft, add 40 g sugar and mix until the mixture is no longer rough.<br /><br />Add 1 whole egg and 80 g of liquid cream and mix well each time. Sift in 9 g flour and mix until incorporated. Strain the batter.<br /><br />8. Cut the sponge cake into 1 cm pieces and place them in the bottom of a 15 cm cake tin lined with paper. Bake in a preheated oven at 150°C for 40 minutes.<br />Bake for 40 minutes in a preheated oven at 150°C. Remove from the oven.<br /><br />Blueberry puree<br />130g frozen blueberries<br />30g sugar<br />15 g lemon juice<br />1.5 g gelatine sheet<br /><br />Unusual cheesecake<br />100 g mascarpone cheese<br />10g sugar<br />40 g blueberry puree<br />2.5 g gelatine sheet<br />15 g hot water<br />100 g fresh cream<br />10g sugar<br /><br />▷How to make.<br />1. Make the blueberry puree. Soak 0.5g gelatin in ice water and set aside to soften.<br /><br />2. Put 130 g frozen blueberries, 30 g sugar and 15 g lemon juice in a saucepan and cook until the blueberries are slightly mashed.<br /><br />3. Reserve 40 g of the blueberry puree (A). Add the drained gelatine to the remaining blueberry puree (A) and dissolve the gelatine (B).<br /><br />4. Spoon the blueberry puree (B) over the baked and cooled cheesecake, flatten and refrigerate.<br /><br />5. Make the rare cheesecake. Soak 2.5 g gelatin in ice water and set aside to soften.<br /><br />6. Mix 100 g of mascarpone cheese with 10 g of sugar until the mixture is no longer rough. Add 40 g of the blueberry puree from (A) in (3) and mix. 7.<br /><br />Add 15 g of hot water and drain the gelatin from (5) and dissolve. Add ⑥ to ⑥ and mix.<br /><br />8. Whip 100 g cream and 10 g sugar in ice water. Reserve 30 g of the mixture.<br /><br />9. Mix the cheese mixture from (7) with the cream from (8). Pour the mixture into the cold ⑥ and chill in the refrigerator overnight. 10.<br /><br />10. Remove the browned part of the cake and grind it in a food processor to make cake crumbs. 11.<br /><br />11. Unmold the hardened double fromage and spread a thin layer of whipped cream (C) on the surface. Spread the cake crumbs (10) on top.<br />Decorate with blueberries and mint to taste. When cutting, wipe the water off the knife that has been heated in hot water, then use it to cut cleanly.
