Gelato

Blueberry Cheesecake Gelato

Cheesecake Powder x 2kg
Blueberry x 2kg
Crumble Classic with Butter x 2.5kg
Blueberry Topping x 1kg

Bring a classic dessert favourite to your gelato cabinet with this Blueberry Cheesecake Gelato recipe. Combining a smooth cheesecake-flavoured base with fruity blueberry ripple and crunchy biscuit crumble, it delivers the perfect balance of creamy, sweet and tangy flavours.

Ingredients

Method

Method

  1. Inside a 5L jug, blend the Cheesecake Powder at 50g per litre into the prepared base mix until fully combined.
  2. Place the Blueberry Topping Sauce in the freezer for approximately 20 minutes to thicken, creating the ideal consistency for rippling.
  3. Pour the mixture into the batch freezer and churn according to the manufacturer's instructions.
  4. Extract the gelato into a Napoli pan, rippling through the chilled Blueberry Topping Sauce and Blueberry Ripple while layering with Classic Butter Crumble or Digestive Cookie Pieces.
  5. Place in a blast freezer at -40°C for 10 to 15 minutes to firm up.
  6. Decorate with fresh blueberries, a swirl of whipped cream, and a sprinkling of additional Classic Butter Crumble or Digestive Cookie Pieces.

Gelato

Blueberry Cheesecake Gelato

Cheesecake Powder x 2kg
Blueberry x 2kg
Crumble Classic with Butter x 2.5kg
Blueberry Topping x 1kg

Bring a classic dessert favourite to your gelato cabinet with this Blueberry Cheesecake Gelato recipe. Combining a smooth cheesecake-flavoured base with fruity blueberry ripple and crunchy biscuit crumble, it delivers the perfect balance of creamy, sweet and tangy flavours.

Ingredients

Method

Method

  1. Inside a 5L jug, blend the Cheesecake Powder at 50g per litre into the prepared base mix until fully combined.
  2. Place the Blueberry Topping Sauce in the freezer for approximately 20 minutes to thicken, creating the ideal consistency for rippling.
  3. Pour the mixture into the batch freezer and churn according to the manufacturer's instructions.
  4. Extract the gelato into a Napoli pan, rippling through the chilled Blueberry Topping Sauce and Blueberry Ripple while layering with Classic Butter Crumble or Digestive Cookie Pieces.
  5. Place in a blast freezer at -40°C for 10 to 15 minutes to firm up.
  6. Decorate with fresh blueberries, a swirl of whipped cream, and a sprinkling of additional Classic Butter Crumble or Digestive Cookie Pieces.