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1
Place the frozen blueberries into a dish and add 2 tablespoons of water.
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2
Microwave for 1 minute and then leave to cool.
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3
Let the raspberries thaw naturally until ready to use.
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4
Line the cake mold with parchment paper and, if it's the type with a removable bottom, cover the bottom with several sheets of aluminum foil to prevent water from the hot water bath leaking into the tin while baking.
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5
Prepare the cookie base.
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6
Put the cookies into a resealable bag and use a rolling pin to crush into fine crumbs.
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7
Add the melted butter and rub together.
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8
Evenly spread the cookie mixture into the bottom of the mold.
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9
Use the bottom of a cup to tightly push it in and flatten, and then put it in the refrigerator.
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10
Prepare the cheese batter.
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11
Soften the cream cheese and sour cream in the microwave, and then heat over a double boiler to smooth out.
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12
Preheat the oven to 170C.
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13
Add the remaining 5 ingredients to Step 5 in the order listed and mix well with each addition.
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14
After mixing, strain once through a strainer.
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15
This changes the texture so it's very important.
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16
Separate the liquid from the thawed berries and mix 1 ladle full of the cheese mixture into the liquid.
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17
(For a marble design.)
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18
If you use fresh berries, you won't be able to do Step 7.
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19
I used frozen berries this time in order to use the liquid to create a marble design.
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20
Take the cake mold out of the refrigerator and pour in the remaining cheese mixture.
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21
On top of that, pour the mixture made for the marble design in a zig-zag pattern, moving from left to right.
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22
Make the marble design by using chopsticks to scatter the streaks.
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23
Boil the water that will be used for the hot water bath.
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24
When finished, push in the 2 types of berries so that they are covered by the batter, or laying on top, whatever design you like.
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25
Being careful not to burn yourself, pour the boiling water into a baking tray in a pre-heated oven until about 70% full.
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26
Gently place the cake mold in the center of the tray to steam cook.
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27
Bake for 40 minutes at 170C and then lower the heat and bake at 150C for 20minutes.
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28
When finished, throw out the water and remove the aluminum covering the bottom.
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29
Put the cake back into the oven.
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30
After turning off the oven's heat, leave in the oven to cool.
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31
Once cooled, chill even further in the refrigerator until completely cooled.
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32
(If you can, leave it overnight.)
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33
After it has completely cooled, remove from the mold and with a warmed knife (I heat mine over the stove directly) and cut into any shape you want.
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34
Wipe the knife after each slice.
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35
I tried cutting them into bars and wrapping them in paper to make them look like candy.
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36
They're good as presents.
