Cream the cheese and half portion of sugar together and slowly add in the whipping cream together with vanilla flavour and lemon juice. Beat the mixture till light and fluffy and smooth at medium speed. Scrape bowl and egg yolks one at a time until all combined and transfer to a larger bowl.
Whisk egg whites and balance sugar till peak form. Use spatula to fold egg whites to cheese mixture. Mixture must be light and not watery.
Pour cheese mixture into prepared cake tin.
- Steam bake at 160C for about 1 hour and leave to cool.
- Measure 200g blueberry pie filling in a pot and put on low heat till blueberry pie filling becomes warm then spread on to the cheese cake.
- Put Blueberry cheese cake in fridge for at least one hour before serve.
Base – 8″ cake tin, grease tin all over and line
100g Marie biscuits, crushed
100g Butter – melted
Mix all the above ingredients and press onto the cake tin base.
250g Cream cheese (keep at room temperature before use)
65g Whipping cream
60g Sugar (half portion to egg yolks and egg whites)
3 Egg yolks
3 Egg whites
1/2tsp Vanilla flavour
1/2tsp Lemon juice or lemon oil