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Recipes > Recipe

Whipped Blueberry Cheesecake

Ingredients for 12 Portions, Ø 10" ring

8.8 oz (250 g)Cream cheese, e.g Philadelphia
8.8 oz (250 g)QimiQ Whip Original, chilled
1.8 oz (50 g)Sour cream 15 % fat
1 fl oz (30 ml)Lemon juice
3.5 oz (100 g) Sugar
Vanilla extract
For the crust
5.3 oz (150 g)Graham crackers, crumbled
1.8 oz (50 g)Butter, melted
1.1 oz (30 g) Sugar
Cinnamon
17.6 oz (500 g)Blueberries
Clear cake glazing jelly

Preparation

  1. Whisk the cream cheese smooth.
  2. Add the QimiQ Whip, sour cream, lemon juice, sugar and vanilla and continue to whisk at top speed until the required volume has been achieved.
  3. For the crust: add the melted butter, sugar and cinnamon to the crumbs and mix well. Press firmly (with a glass) into a greased cake ring.
  4. Pour the cream onto the base, top with the blueberries and glaze.
  5. Chill for at least 4 hours (preferably over night).

QimiQ Whip Original Advantages

  • One bowl preparation
  • 1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream or non-dairy whipping cream
  • Reduces discoloration
  • Real dairy cream product, cannot be over whipped
  • Prevents moisture migration, sponge base remains fresh and dry
  • Acid stable and will not curdle

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