Blueberry New York Cheese Cake

Pastry recipe

For 2 cakes 17 cm diameters

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Blueberry New York Cheese Cake


Executive Pastry Chef, Mira Hotel in Hong Kong & Les vergers Boiron Brand Ambassador
Jean-Marc Gaucher began his career in his native France, opening his own bakery and pastry shop in Nice.  He has been the Executive Pastry Chef of Hong Kong’s luxury Mira Hotel, since 2010, which...
  1. Blueberry cheese cake


    • Frozen fruit purée, sugar added : Blueberry - 100g
    • Sugar - 170g
    • Cream cheese - 500g
    • Salt - 2g
    • Corn starch - 50g
    • Egg - 130g

    In a robot coupe, put the cream cheese, warm puree and sugar.

    Add the rest of the ingredients and mix until smooth.

    Bake at 150˚C for 30-40 minutes on the “bain marie”.

    In this step

  2. Cookie Base


    • Biscuit crumbs - 250g
    • Butter - 75g

    Combine cookies and butter in a robot coupe

  3. Blueberry compote


    • Frozen fruits IQF : Blueberry - 250g
    • Sugar - 50g
    • Water - 40g
    • Cinnamon (sticks) - 2 pcs
    • Corn starch - 20g

    Combine blueberry, sugar and water.

    Add the cinnamon stick and bring it to boil.

    Add the corn starch diluted in water; add it to the blueberry compote and boil it again.

    Cool it down and keep in a fridge.

    In this step

    Frozen whole fruit and pieces IQF
  4. Finishing

    Spread the cookies base at the bottom of the ring, around 2cm high.

    Pour the Blueberry cheese cake mixture half way and add the blueberry compote.

    Top up with the rest of cheesecake mixture and bake at 150°C for 1 hour. Cool down.

    Add the sour cream on top and put it back into the oven for 10 mins.

    Cool down and add the fresh blueberry.

    Assembly and finishing


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