1️⃣ Pistachio Basque Cheesecake Portion
Cream Cheese 550g
Eggs 5 pieces Pistachio paste 80 grams 2️⃣ Blueberry mousse layer Cream cheese 150 grams Heavy cream 200 grams
Fine Granulated Sugar 15g Gelatin Sheets 10g Milk 50g Blueberry Jam 100g 3️⃣ Blueberry Mirror Glaze Portion
Blueberry 50g
Water 100g Granulated Sugar 20g Gelatin Sheet 5g Cream cheese: Kiri brand Take the cream cheese out of the refrigerator in advance and let it soften at room temperature. Add granulated sugar and stir until well combined.Add the eggs to the cream cheese one at a time. Beat one egg until well combined before adding the next egg and mixing again. Sift in the cornstarch and mix until smooth. Pour in the whipping cream. Mix on low speed with an electric mixer until just combined. The pistachio paste used is Fai Cai brand. Add the pistachio paste and mix until smooth. The amount added is according to personal taste; here I used 80 grams. Line an 8-inch mold with parchment paper, folding it neatly. Strain the pistachio basque batter through a sieve once into the mold. (Some people strain it twice, but I was too lazy and only strained it once.) Bake in the oven at 220°C for 25 minutes. Watch the browning near the end and cover with foil if the color is satisfactory. Let it cool at room temperature for 2 hours. (If no mousse layer is added, the baked pistachio basque can be refrigerated for at least 6 hours before serving.) Soak 10 grams of gelatin sheets in cold water until soft and set aside.
Slightly warm the milk and dissolve the gelatin sheets in it.
Take the cream cheese out of the refrigerator in advance to soften at room temperature. Add granulated sugar and mix well. Then add whipping cream and blueberry jam, and stir until combined. Pour in the gelatin-milk mixture from Step 10 and mix evenly. (For the blueberry mousse layer, cream cheese can be omitted; whipping cream + blueberry jam + milk + gelatin sheets are sufficient.) Pour the mixture over the pistachio Basque cheesecake, smooth the surface, and refrigerate for 2 hours. Soak 5 g of gelatin sheets in water until soft. Combine 50 g blueberries, 100 g water, and 20 g granulated sugar in a small pot. Bring to a boil, then simmer for 3 minutes over low heat, mashing the blueberries while cooking. Add the softened gelatin sheets and stir until fully dissolved. Allow the mixture to cool slightly, then pour it over the cake surface to form a thin mirror glaze. Decorate with fresh fruit and refrigerate for at least 6 hours. If the knife is not sharp, the cut surface may appear rough, but the texture remains delicate.
