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Blue Beery Cheese Cake


Cream Cheese
Cream Cheese (Room Temperature) 220 g
Egg 1 pc
Butter 25 g
Sugar 60 g
Lemon Juice 2 tsp
Cream 75 g
Corn Starch 10 g
Cheese Cake Crust
Digestive Biscuit (slightly crushed) 100 g
Butter (melted) 55 g
Blueberry Jam 80 g


  1. Prepare a 6-inch cake mold cover with cooking paper and brush with butter around.

  2. Crushed the Digestive biscuit with Panasonic High Power Blender MX-ZX1800, with ‘Pre-programmed 4’ (Grinding Menu). Mixed the biscuit powder with the melted butter and pour into the cake mold, compact the mixture to fill in the bottom of cake mold and leave for 30 minutes into the fridge.

  3. Put the cream cheese, egg, butter, sugar and lemon juice into High Power Blender, select ‘Pre-programmed 3’ (Puree Menu).

  4. Pour out the cream cheese mixture, add in cream and corn starch, gently with rubber spatulas.

  5. Pour in the mixture into the biscuit.

  6. Use Panasonic Steam Oven NU-SC100W, select ‘Auto Menus 12 : Cheese Cake’.

  7. After preheated, put the cake mold into the steam oven, continuous operation (or select ‘Convection’ 180C for 40 minutes).
  8. Let the cake cold down for a while, decorate with blueberry jam.


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