Add in blueberry puree ingredients into thermomix (20mins | 100 | Speed 2), then (20mins | V | Speed 2), lastly (10sec | Speed 6)
Separate cooled blueberry puree into 2 batch. 65g into a pipping bag. Remaining set aside.
Soak 5g & 2g gelatine sheet in cold water, then melt on saucepan over low heat.
Crush biscuit, add in butter and milk until crushed biscuit hold together. Put in cake mould & make it flat. Chill in fridge.
Gently whip the whipping cream & set aside.
Room Temperature cream cheese melt over heat, whisk till creamy & add in sugar, mix well.
Add in & yogurt, mix well.
Add in melted gelatine & mix quickly
Add in Whipped cream & mix gently
Transfer mixture into a beaker.
Pour in half of the mixture into the mould. Sprinkle some blueberry puree & pour rest of the mixture. Sprinkle remaining puree freely on top. Use a chopstick to draw over it.
Refrigerate it for 30 Minutes.
Whisk remaining puree & whipping cream well, then quickly whisk in 2g melted gelatine.
Pour onto harden cheesecake & chilled for at least 3-4 hours inside the fridge.
To remove, wrap the mould with steamed tower.
Design as desired.
