Directions

1. Step

In a bowl, mix 200g cream cheese, 35g granulated sugar, and 140ml heavy cream until smooth. In another bowl, mix 10g granulated sugar with 140ml heavy cream. Place this bowl over a larger bowl filled with cold water and whisk until thickened. Combine the two mixtures together and mix well. Dissolve 5g gelatin sheets (or powdered gelatin) in 30g hot water, then mix in 1 tsp lemon juice. Add this to the cream cheese mixture and stir until smooth. Pour the mixture into an 18cm cake pan lined with polymer wrap.

2. Step

In a separate bowl, mix 50g hot water, 20g granulated sugar, and 1 tsp lemon juice. Soak the finger cookies in this mixture briefly and layer them over the cream cheese mixture in the pan. Cover and refrigerate for at least 5 hours.

3. Step

In a saucepan, combine 80g blueberries, 30g granulated sugar, 5g lemon juice, and 80g unsweetened yogurt. Heat gently to 60°C until well combined. Dissolve 3g gelatin sheets (or powdered gelatin) in 15g cold water, then mix it into the blueberry-yogurt mixture. Remove the cake from the pan and pour the blueberry-yogurt mixture over the cream cheese layer. Smooth the top evenly.

4. Step

Place a bowl over a larger bowl filled with cold water. Whisk 60ml heavy cream, 5g granulated sugar, and 1 tbsp blueberry glaze until thickened. Spread the whipped cream topping evenly over the cake with a spatula or piping bag.