BLUEBERRY JAPANESE CHEESECAKE

INGREDIENTS

Ingredients A

• 550g of cream cheese 550g
• 238g of salted butter                           
• 450g of fresh milk                             
• 150g of low protein flour                  
• 50g of corn starch                            
• 276g of egg yolk                          
• 600g of Fruttose Blueberry Filling & Topping

Ingredients B              

• 250g of sugar                                       
• 4g of tartar powder                          
• 550g of egg white
• 50g of water

Ingredients C

• 50g of water
• 100g of sugar                             

METHOD

1. Mix well ingredients A and double boil until 60°C.
2. Boil ingredients C until 105°C.
3. Whip ingredients B quickly until foaming.
4. Combine all ingredients A, B & C and mix well.
5. Steam bake for 50 minutes at temperature 170°C /170°C.