blueberry cheesecake cupcakes with thermomix chocolate

Preparation of blueberry cheesecake cupcakes with chocolate with thermomix

BASE

1. Cookies in the glass,
2. 4/5 turbo strokes,
3. Pour into a bowl and add the melted butter. We remove.
4. We line the base of the mold with baking paper, and the sides with acetate (failing that, baking paper).
5. We overturn the cookies and press with the back of a glass. We take to the fridge while we continue with the recipe

STUFFED

1. Butterfly in blades, cream the cheese (cold from the fridge),
2. 40 seconds / speed 3’5
3. we pour the essence,
4. 10 seconds / speed 3.5
5. Now the very cold cream and
6. we ride at speed 3’5
7. Add the sweetener while beating. Pour into a bowl and reserve in the fridge.
8. We put the blueberries, water, lemon juice and the 3 grams of stevia to the glass,
9. 5 minutes / 80° C / speed 2
10. Let it warm a bit and while we put the gelatin to hydrate in cold water (6/8 min), we drain the gelatin and pour it into the glass,
11. 10 seconds / speed 4
12. Pour into a bowl and let it cool down so you can mix it with the cream.
13. Take the cream out of the fridge and add 2 or 3 tablespoons of it to the blueberries.
14. We remove. (We do this step to equalize the temperature and not cut it), now we pour over the cream and mix with enveloping movements.
15. We took the mold out of the fridge and poured the cream. We put it back in the fridge for about 4 hours.

DECK

1. We place all the ingredients except the gelatin, in the glass,
2. 5 minutes / 80° C / speed 2
3. We let it cool down a bit. While we place the gelatin to hydrate in cold water (6/8 min), drain and add it to the glass,
4. 10 seconds / speed 4
5. Take the cake out of the fridge and pour it on top. Return to the fridge for a minimum of 2 hours (or until set)
6. ONLY LEFT TO ENJOY, GOOD APPRECIATION.