BLUEBERRY CRUMBLE CHEESECAKE!
Base
Blueberry Crumble Cheesecake
Bahan
Crumble:
Cheesecake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan 110 gr biskuit regal sampai jadi remahan.
- Campur remahan biskuit dengan 40 gr mentega tawar leleh.
- Aduk sampai teksturnya seperti pasir basah.
- Tuang ke loyang beralas baking paper lalu padatkan dasarnya.
- Padatkan sampai rata lalu simpan di kulkas sampai ngeset.
- Untuk crumble campur 110 gr tepung protein sedang, 40 gr gula halus, dan 15 gr brown sugar.
- Tambahkan 1/8 sdt garam dan 1/2 sdt vanilla.
- Aduk bahan keringnya sampai rata.
- Masukkan 70 gr mentega tawar dingin yang sudah dipotong kecil-kecil.
- Cacah dengan pastry cutter sampai teksturnya menjadi crumble.
- Simpan crumble di kulkas sampai akan dipakai.
- Panaskan oven di suhu 180 sampai 190 derajat.
- Lembutkan 365 gr cream cheese suhu ruang dengan spatula.
- Masukkan 100 gr gula kastor.
- Tambahkan 1/2 sdt vanilla.
- Tambahkan 2 cubit garam dan parutan kulit setengah lemon.
- Aduk sampai cream cheesenya benar-benar lembut dan creamy.
- Ganti spatula dengan whisk sampai tidak ada gumpalan.
- Masukkan 2 butir telur satu per satu dan aduk sampai rata setiap kali.
- Ayak 2 sdm maizena ke dalam adonan lalu aduk sampai rata.
- Tuang 155 gr whipping cream cair lalu aduk sampai rata.
- Tambahkan perasan lemon lalu aduk sampai adonannya creamy.
- Tuang adonan cheesecake ke atas dasar biskuit yang sudah dingin.
- Ratakan sampai ke sudut-sudut loyang.
- Hentakkan loyang supaya rata dan tidak ada gelembung udara.
- Taburi blueberry frozen yang banyak di atas adonan.
- Tutup dengan crumble dingin sampai menutupi permukaannya.
- Tambahkan beberapa blueberry lagi di atas crumble.
- Panggang di oven yang sudah dipanaskan selama 30 sampai 35 menit sampai crumblenya kecoklatan.
- Dinginkan di suhu ruang lalu simpan di freezer 1 sampai 2 jam sampai ngeset.
- Keluarkan dari loyang lalu potong dengan pisau bergerigi.
Ingredients
Crumble:
Cheesecake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Crush 110 g of Regal biscuits into fine crumbs.
- Mix the biscuit crumbs with 40 g of melted unsalted butter.
- Stir until the mixture looks like wet sand.
- Tip it into a tin lined with baking paper and press the base down.
- Compact it evenly, then chill until it firms up.
- For the crumble, combine 110 g of all-purpose flour, 40 g of icing sugar, and 15 g of brown sugar.
- Add 1/8 tsp of salt and 1/2 tsp of vanilla.
- Stir the dry ingredients until combined.
- Add 70 g of cold unsalted butter, cut into small pieces.
- Cut it in with a pastry cutter until the mixture turns crumbly.
- Chill the crumble until you need it.
- Preheat the oven to 180 to 190C.
- Soften 365 g of room temperature cream cheese with a spatula.
- Add 100 g of caster sugar.
- Add 1/2 tsp of vanilla.
- Add 2 pinches of salt and the zest of half a lemon.
- Beat until the cream cheese is completely soft and creamy.
- Swap the spatula for a whisk and beat until lump free.
- Add 2 eggs one at a time, mixing until combined after each.
- Sift 2 tbsp of cornstarch into the batter and mix until combined.
- Pour in 155 g of liquid whipping cream and mix until combined.
- Add lemon juice and mix until the batter is creamy.
- Pour the cheesecake batter over the chilled biscuit base.
- Spread it right into the corners of the tin.
- Tap the tin so it levels out with no air bubbles.
- Scatter plenty of frozen blueberries over the batter.
- Cover with the chilled crumble until the surface is hidden.
- Add a few more blueberries on top of the crumble.
- Bake in the preheated oven for 30 to 35 minutes until the crumble browns.
- Cool at room temperature, then freeze for 1 to 2 hours until set.
- Turn it out of the tin and slice with a serrated knife.
Mode Masak
Base
Blueberry Crumble Cheesecake
BLUEBERRY CRUMBLE CHEESECAKE!
BLUEBERRY CRUMBLE CHEESECAKE!
Bahan
Crumble:
Cheesecake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan 110 gr biskuit regal sampai jadi remahan.
- Campur remahan biskuit dengan 40 gr mentega tawar leleh.
- Aduk sampai teksturnya seperti pasir basah.
- Tuang ke loyang beralas baking paper lalu padatkan dasarnya.
- Padatkan sampai rata lalu simpan di kulkas sampai ngeset.
- Untuk crumble campur 110 gr tepung protein sedang, 40 gr gula halus, dan 15 gr brown sugar.
- Tambahkan 1/8 sdt garam dan 1/2 sdt vanilla.
- Aduk bahan keringnya sampai rata.
- Masukkan 70 gr mentega tawar dingin yang sudah dipotong kecil-kecil.
- Cacah dengan pastry cutter sampai teksturnya menjadi crumble.
- Simpan crumble di kulkas sampai akan dipakai.
- Panaskan oven di suhu 180 sampai 190 derajat.
- Lembutkan 365 gr cream cheese suhu ruang dengan spatula.
- Masukkan 100 gr gula kastor.
- Tambahkan 1/2 sdt vanilla.
- Tambahkan 2 cubit garam dan parutan kulit setengah lemon.
- Aduk sampai cream cheesenya benar-benar lembut dan creamy.
- Ganti spatula dengan whisk sampai tidak ada gumpalan.
- Masukkan 2 butir telur satu per satu dan aduk sampai rata setiap kali.
- Ayak 2 sdm maizena ke dalam adonan lalu aduk sampai rata.
- Tuang 155 gr whipping cream cair lalu aduk sampai rata.
- Tambahkan perasan lemon lalu aduk sampai adonannya creamy.
- Tuang adonan cheesecake ke atas dasar biskuit yang sudah dingin.
- Ratakan sampai ke sudut-sudut loyang.
- Hentakkan loyang supaya rata dan tidak ada gelembung udara.
- Taburi blueberry frozen yang banyak di atas adonan.
- Tutup dengan crumble dingin sampai menutupi permukaannya.
- Tambahkan beberapa blueberry lagi di atas crumble.
- Panggang di oven yang sudah dipanaskan selama 30 sampai 35 menit sampai crumblenya kecoklatan.
- Dinginkan di suhu ruang lalu simpan di freezer 1 sampai 2 jam sampai ngeset.
- Keluarkan dari loyang lalu potong dengan pisau bergerigi.
Ingredients
Crumble:
Cheesecake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Crush 110 g of Regal biscuits into fine crumbs.
- Mix the biscuit crumbs with 40 g of melted unsalted butter.
- Stir until the mixture looks like wet sand.
- Tip it into a tin lined with baking paper and press the base down.
- Compact it evenly, then chill until it firms up.
- For the crumble, combine 110 g of all-purpose flour, 40 g of icing sugar, and 15 g of brown sugar.
- Add 1/8 tsp of salt and 1/2 tsp of vanilla.
- Stir the dry ingredients until combined.
- Add 70 g of cold unsalted butter, cut into small pieces.
- Cut it in with a pastry cutter until the mixture turns crumbly.
- Chill the crumble until you need it.
- Preheat the oven to 180 to 190C.
- Soften 365 g of room temperature cream cheese with a spatula.
- Add 100 g of caster sugar.
- Add 1/2 tsp of vanilla.
- Add 2 pinches of salt and the zest of half a lemon.
- Beat until the cream cheese is completely soft and creamy.
- Swap the spatula for a whisk and beat until lump free.
- Add 2 eggs one at a time, mixing until combined after each.
- Sift 2 tbsp of cornstarch into the batter and mix until combined.
- Pour in 155 g of liquid whipping cream and mix until combined.
- Add lemon juice and mix until the batter is creamy.
- Pour the cheesecake batter over the chilled biscuit base.
- Spread it right into the corners of the tin.
- Tap the tin so it levels out with no air bubbles.
- Scatter plenty of frozen blueberries over the batter.
- Cover with the chilled crumble until the surface is hidden.
- Add a few more blueberries on top of the crumble.
- Bake in the preheated oven for 30 to 35 minutes until the crumble browns.
- Cool at room temperature, then freeze for 1 to 2 hours until set.
- Turn it out of the tin and slice with a serrated knife.
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