Blueberry Crumble Cheesecake with Vanilla Sauce


Cheesecake Ingredients
Le Gall Natural Cream Cheese 500 grams
White refined sugar 100 grams
Imperial Corn Flour 10 grams
Large eggs 2 eggs
Arla Whip & Cook 75 grams
Frozen blueberries 200 grams
Rosy Cracker (roughly crushed) 230 grams
Le Gall Unsalted Lactic Butter (melted) 130 grams

Crumble Ingredients
Le Gall Unsalted Lactic Butter (melted) 150 grams
Imperial Icing Sugar 130 grams
All-purpose flour 200 grams
Imperial Bakers’ Choice Baking Powder ½ teaspoon


Cheesecake Instructions

  1. Mix Rosy Cracker with Le Gall Unsalted Lactic Butter, melt it, and fill it in a bottomless mold for 3 pounds.
  2. Beat Le Gall Natural Cream Cheese and white sugar until soft.
  3. Add Imperial Corn Flour and stir well.
  4. Add eggs one at a time and stir well.
  5. Add Arla Whip & Cook and stir well.
  6. Pour the mixture into the cracker-padded mold.
  7. Put frozen blueberries on top, followed with the prepared crumble.
  8. Place the mixture on a water bath, bake it at 190 °C for 60 – 70 minutes, and then leave it in the oven for another 10 minutes.
  9. After cooled down, put the cheesecake in a refrigerator for 1 night.
  10. Slice the cheesecake and serve with vanilla sauce.

Crumble Instruction

  1. Mix well Imperial Icing Sugar, all-purpose flour, and Imperial Bakers’ Choice Baking Powder.
  2. Stir Le Gall Unsalted Lactic Butter until soft.
  3. Add the mixture from the 1st point and stir until well-mixed and crumble.