POLVORON BLUEBERRY SWIRL CHEESECAKE


Ingredients:

CRUST AND POLVORON TOPPING:

1-1/2 cups MAGNOLIA ALL PURPOSE FLOUR, toasted and browned
1-1/2 cups powdered milk
1/2 cup sugar
1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED, melted

FILLING:

1-1/2 tbsp unflavored gelatin powder
3 tbsp cold water
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (225 grams) pack MAGNOLIA CREAM CHEESE, softened
1/4 cup sugar
1-1/4 cups blueberry topping

Procedure:

  1. In a medium bowl, combine flour, powdered milk, sugar and butter. Spread and flatten half of the mixture in a 9-inch round removable bottom pan and place in the chiller to set.
  2. Sprinkle gelatin powder in cold water and allow to bloom for 5 minutes. Using a double boiler, heat gelatin and stir until dissolved. Keep warm.
  3. In a mixer, whip cream until double in volume. Transfer to a bowl and chill.
  4. Using a mixer with a paddle attachment, beat cream cheese and sugar until soft and creamy. Add gelatin mixture then fold in whipped cream.
  5. Lightly fold in blueberry topping into cheesecake batter to create a swirl effect. Pour cheesecake batter onto prepared crust and chill to set.
  6. Once set, transfer to a serving plate then top with remaining polvoron mixture.
Makes 8-10 servings.
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