Microwave Blueberry Cheesecake
Blueberry cheesecake is a timeless treat with a buttery biscuit base and a creamy, fluffy filling. This one is baked to perfection with the Panasonic DS59N 4-in-1 Steam Combination Microwave Oven and its 'steam shot' mode. It's finished with blueberry jam and crowned with fresh blueberries, and then adorned with edible flowers for a stunning, celebratory presentation.
1 hours 5 minutesPrep Time: 15 minutesCook Time: 50 minutes
Ingredients
- 120 gBiscuit or sweet cracker
- 50 gMelted butter
- 500 gCream cheese
- 90 gCastor sugar
- 2Eggs
- 200 gSour cream
- 2 tbspCorn flour
- 100 gFresh blueberry
- 0.5 canBlueberry pie filling
- Icing sugar to dust
Steps
Prepare Crust
1) Crushed biscuits until fine and add in melted butter. Mix it well.
2) Pour the mixture into a lined cake tin, level it out with a spoon.
3) Place the crust in the refrigerator to set.
Prepare Filling
1) Beat cream cheese and sugar until smooth and fluffy.
2) Add eggs one at a time and beat until smooth.
3) Add in corn flour and sour cream.
4) Pour the cheesecake filling into cake tin with the crushed biscuit.
5) Scatter ⅓ of the blueberries on top and gently press blueberries into the filling.
Baking
1) Add water into the water tank of The Panasonic DS59 4-in-1 Steam Combination Microwave Oven.
2) Preheat oven to 170ºC for 50 mins.
3) Place the cheesecake tin on the lower shelf.
4) Add Steam Shot for 3 mins halfway through the baking process.
5) Once it's done, let it cool in the cake tin without overturning.
6) Decorate the cheesecake with blueberry jam & fresh blueberries.
7) Dust the cheesecake with icing sugar for final touch.
