Blueberry caviar cheesecake

Cheesecake

• 440g cream cheese
•  105g sugar
• 18g egg yolks
• 40g whole eggs
• 175g cream
• 2 vanilla pods

Crumble

• 25g sugar
• 50g demerara sugar
• 75g T45 flour
• 75g dround hazlenuts
• 75g butter

Cheesecake

• Line a tart ring with clingfilm and tin foil then place it on an oven tray.
• Mix the cream cheese, sugar and vanilla in a stand up mixer with a paddle attachment on low speed for 1-15 minutes.
• Add the eggs and combine well.
• Add the cream and gently mix. Do not overmix it.
• Fill the tart ring with the mixture and bake at 90°C for 1 hour.
• Refrigerate for 3 hours before finishing.

Crumble

• Mix all the ingredients until well combined and refrigerate.
• Chop the crumble into small cubes and bake evenly until golden brown at 175 °C.
• Allow to cool then mix 250g of crumble with 36g of butter and combine it well.
• Between parchment paper, roll the mixture out to a thickness of 1 cm then refrigerate until hard.
• Cut round shapes using a pastry cutter.