Blueberry cheese lava

Ingredients

 6 servings

200 g cracker

50 g butter

10 g sugar

For cream cheesecake layer

250 g Cream cheese (room temperature)

2 eggs

100 g heavy cream

25 g sugar

20 g condensed milk

2 tsp vanilla

For cream cheese yogurt layer

120 g Cream cheese

130 g plain yogurt

40 g heavy cream

50 g blueberry jam

Fresh blueberry for topping

Steps

1. Mix crushed cracker and melted butter, sugar and line wet cracker in 1lb size springform cake mold (line with parchment paper). Bake at 150C for 15 min until set.

2. Blend cream cheese, egg, heavy cream, sugar and condensed milk until smooth. Add in vanilla. Pour the batter in to cracker mold. Bake at 170 C for 30 min. Remove from the oven, let it cool to room temperture.

3. Prepare cream cheese yogurt layer by mixing cream cheese, yogurt and whip cream. Pour the mixture on top of cheesecake.

4. Add blueberry jam sauce. Use knife to create swirl pattern. Keep the whole cake in the fridge overnight. Decorate with fresh blueberry before serving.

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