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Blueberry Cheese Cake
For 4 to 6 cocottes
Preparation time: 40 min
Cooking time: 40 min
Refrigeration: at least 2h15
7 oz cream cheese
2.5 oz mascarpone cheese
Zest of 1/2 lemon
4 egg yolks
3.75 oz sugar
5.25 oz dry biscuits (short crust
biscuits, cookies, shortbread, etc)
2 oz melted butter
7 oz blueberries (if you use frozen blueberries drain them well before garnishing the cocottes)
Finely chop the lemon zest. Meanwhile, place the egg yolks and sugar in a bowl and whisk together well until the mixture pales. Whisk in the mascarpone cheese and then the cream cheese. Set aside in the fridge. Grind up the dry biscuits in the food processor to obtain fine crumbs. Pour the melted butter over the biscuit crumbs and mix well.
ASSEMBLING THE COCOTTES
Line the bottom of the cocottes with thin layer of the biscuit butter mix pressing down firmly with the back of a spoon. Place the cocottes in the fridge for about 15 minutes to set. Set the oven at 300 °F. Divide the blueberries between the cocottes and cover with the cream cheese mixture. Place the cocottes in a deep dish half filled with water (bain-marie) and cook in the oven for around 40 minutes. Once cooked and cooled to room temperature, set the cheese cakes aside in the fridge for at least 2 hours before serving.