*Ingredients :
+Cheese cake with blueberries:
° 3⁄4 c fresh berries
° 16 Oz. Chizi – Karim
° 1/2 C Sugar Sweetheart
° 2 tons flour
° 1 1⁄2 tons of vanilla
° 2 eggs + 1 egg yolk
° 1/4 CE sour cream
° 1/4 c heavy cream
+Lemon Raspberry Cake:
° 2 tablespoons corn starch
° 1⁄4 teaspoon of salt
° 2 teaspoons of yeast
° 2/3 cup unsalted butter at room temperature
° 1 and 1/3 c sweetheart sugar
° 2 eggs + 1 egg white
° 1 teaspoon 1⁄2 vanilla extract
° 2 teaspoons of lemon peel
° 1⁄2 glass of milk
° 3 tbsp lemon juice
° 1 1⁄2 cup of blueberries – fresh (if frozen, do not dissolve)
° 3-4 teaspoons of flour – for mixing blueberries
+Frost lemon cream cheese:
° 12 ounces. Full brick cheese, soft
° 1 c unsalted butter
° 1⁄4 tons of salt
° 3 1⁄2 – 4 1⁄2 cups of powdered sugar
° 2 tons of vanilla extract
° 1 ton lemon peel
+Decorating:
° Lemon wedges
° Fresh blueberries
*Instructions
Cheese cake with blueberries:
Preheat the oven to 350 degrees Fahrenheit, grease a vibrant 8-inch frying pan and grease the bottom with butter paper. Wrap the spring frying pan in a double layer of heavy duty aluminum foil to prevent water leakage while cooking at Pine Mary.
Make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture to the mixing bowl.
Add the sugar and flour and whisk to become smooth and creamy. Mix in vanilla.
Add the eggs, one by one, mix after each addition just to combine, and do not overblend.
Finally, mix the sour cream and heavy cream. Pour the mixture into a pulsating pan and smooth the top, then place in a roasting pan. Pour boiling water into the roasting pan halfway up the side of the pulsing pan and make sure there are no water drops on the mixture and cook for 40 to 45 minutes or until the center is taken.
Remove the spring pan from the double boiler, then brush a thin knife around the cake and cool to room temperature, then refrigerate for a few hours or overnight
