Untested draftCookiesSeasonal Bakery Drops v1.0
Blueberry Lemon-Thyme Cheesecake Pocket
Recipe photograph pending
Collection: Spring — Petals, Berries & Bright Things
Owner-approved for import only. Quantities, yields and timings are proposed and require testing.
Status
- Kitchen testing
- untested
- Measurements
- proposed-not-verified
- Timing
- proposed-estimate-not-tested
- Allergens
- not-reviewed
- Storage
- not-validated
- Shelf life
- None validated
Recipe, as written
- Yield
- 6 oversized.
- Proposed bake
- 350°F, 13–15 min.
- Dough
- 165 g butter; 125 g sugar; 35 g brown sugar; 1 egg; 1 tsp vanilla; zest of 1 lemon; ½ tsp chopped thyme; 275 g flour; ¾ tsp baking powder; ½ tsp salt.
- Center
- 100 g cream cheese; 25 g powdered sugar; ½ tsp vanilla; 45 g thick blueberry preserves.
- Crumble
- 25 g oats; 20 g flour; 18 g cold butter; 15 g brown sugar; pinch salt.
- Glaze
- 55 g powdered sugar; 1–2 tsp lemon juice.
- Method
- Mix center ingredients, ripple preserves through, portion six 20 g mounds and freeze. Rub crumble ingredients together; bake separately at 350°F for 7–9 min and cool. Cream butter and sugars; add egg, vanilla, zest. Mix in dry ingredients. Divide into six 105 g portions, enclose frozen centers and seal. Bake 13–15 min. Cool completely, glaze and add crumble.
- Likely allergens
- wheat, milk, egg.
- Pairing (text only)
- Blueberry-lemon-thyme soda.
- Pairing suggestion only — not linked or tested.
- Test
- filling leakage and dairy handling/storage.
Not in the source
- Description
- Not supplied
- Equipment
- Not supplied
- Step-by-step steps (method shown as one paragraph, as written)
- Not supplied
- Hands-on time
- Not supplied
- Cooling time
- Not supplied
- Total time
- Not supplied
- US measurements
- Not supplied
- Flavor tags
- Not supplied
- Per-ingredient allergens
- Not supplied
- Storage / shelf life
- Not supplied