5-Layered blueberry cheesecake. This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping. Looking at the pictures of this.
Add a blueberry layer, and delight in every creamy bite of this cheesecake bar. MORE+ LESS Spread spreadable fruit over partially cooled crust. Baking rich and delicious blueberry cheesecake takes a while but we think it's definitely worth the wait! You can have 5-Layered blueberry cheesecake using 23 ingredients and 7 steps. Here is how you achieve it.
Ingredients of 5-Layered blueberry cheesecake
- Prepare 80 g of cracker.
- You need 15 g of melted butter.
- Prepare of Cheesecake layer.
- You need 140 g of creamcheese.
- You need 1 of egg.
- Prepare 40 g of sugar.
- You need 40 g of heavy cream.
- It’s 1 tsp of vanilla.
- It’s of Mascarpone cheese layer.
- It’s 1 of small yolk.
- You need 15 g of water.
- Prepare 10 g of sugar.
- You need 40 g of mascarpone cheese.
- Prepare 70 g of whipped cream.
- You need 2 g of agar powder.
- It’s of Butter cake powder topping.
- It’s 2 of yolk.
- Prepare 20 g of milk.
- Prepare 25 g of melted butter.
- Prepare 2 of egg white.
- It’s 40 g of sugar.
- It’s 50 g of cake flour.
- You need 1 tsp of baking powder.
Watch this video to learn how to make it. Accessible ingredients and ready-made blueberry filling makes this cheesecake recipe perfect for year-round celebrations! It takes a while to bake so make. This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews!
5-Layered blueberry cheesecake instructions
- Mix crushed cracker and melted butter and line in the bottom of 4 inch cake mold.
- 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..
- Spread blueberry jam on top of cheesecake. Set aside..
- 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..
- 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..
- Prepare meringue and fold in gently to butter cake batter until well combined. Bake at 170C for 30 minutes..
- Slice butter cake in small pieces and press through a seive. Then the cake powder is used for cheesecake topping..
The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping. (no bake cake vegan). Our Easy Blueberry Swirl Cheesecake was a. Layered cheesecake with tangy lime curd-A true layer cake made with cheesecake layers, not regular cake layers. This is a true layer cake made with cheesecake layers instead of regular cake layers. Swirl a fresh blueberry puree into the filling and over the finished cheesecake for a double shot of delicious berry flavor.
