Main Ingredients:
Low-gluten flour (for pie crust): 100g; Butter (for pie crust): 40g; Granulated sugar (for pie crust): 10g; Water (for pie crust): 30g; Milk (for pie filling): 50g; Whipping cream (for pie filling): 33g; Cream cheese (for pie filling): 45g; Egg (for pie filling): half; Granulated sugar (for pie filling): 25g; Low-gluten flour (for pie filling): 15g; Lemon juice (for pie filling): 1 tsp.
Additional Ingredients:
Blueberry jam: as needed.
Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.
Step-by-Step Cooking Instructions for Blueberry Cheesecake Pie
(Pie Crust Method) Soften 40g butter at room temperature.
(Pie Crust Method) Add 100g low-gluten flour.
(Pie Crust Method) Add 10g granulated sugar.
(Pie Crust Method) Rub the butter and flour sugar mixture evenly by hand, as shown in the picture.
(Pie Crust Method) Gradually add water to form a dough, let it rest for 15 minutes. Form into a ball, do not over-knead.
(Pie Crust Method) Roll the dough into a 0.5cm thick sheet, cover the pie dish with it.
(Pie Crust Method) Gently press the sheet to fit tightly with the pie dish.
(Pie Crust Method) Use a rolling pin to roll over the pie dish, cut off the excess dough, and remove the extra dough.
(Pie Filling Method) Add 50g milk to the blender cup.
(Pie Filling Method) Add 33g whipping cream.
(Pie Filling Method) Add 45g cream cheese.
(Pie Filling Method) Add half an egg.
(Pie Filling Method) Add 25g granulated sugar.
(Pie Filling Method) Add 15g low-gluten flour.
(Pie Filling Method) Add 1 tsp lemon juice.
(Pie Filling Method) Blend in the food processor until smooth.
(Pie Filling Method) Pour the cheesecake filling into the pie crust until 90% full, bake in a preheated 180-degree oven for about 35 minutes, until the cheese filling sets. Once the cheesecake pie is baked and cooled, garnish the top with a small spoonful or a few dollops of blueberry jam.
