Frozen Blueberry Cheesecake
- 768 g Tree Top SS Blueberry Fruit Base
- 128 g Tree Top Blueberry Puree
- 1 box white cake mix, batter prepared
- 134 g plus 26 g sugar
- 3 g fresh lemon juice
- 348 g cream cheese, room temperature
- 1 jar marshmallow fluff
- 174 g plus 348 g heavy cream
- powdered sugar
Preheat oven to 350 F. Grease a 9-inch springform pan.
Pour 2½ cups cake batter into the pan (batter will be about 1 inch high). Bake until golden and cooked through, about 25 minutes. Let cool in the pan for 15 minutes, then remove and cool completely on a wire rack. Use the remaining cake batter for cupcakes or extra cake.
Clean the springform pan and return cooled cake to the pan, top side down. Line the inside edges of pan with a long strip of parchment that extends at least 2 inches above the rim. Make sure the parchment sleeve is tight against the cake edge so that cheesecake filling doesn’t run down the sides. Tape parchment to secure. Transfer pan to the freezer while preparing the filling.
In a medium mixing bowl, mix puree and fruit base, 134 g sugar and lemon juice until smooth; set aside.
In a large mixing bowl, beat cream cheese until very smooth. Add Marshmallow Fluff and mix to combine. In a separate bowl, whip 174 g heavy cream to firm peaks; stir into cream cheese mixture so there are no lumps. Gently stir in blueberry mixture.
Remove cake from freezer and pour filling over the top. Return to freezer for 8 hours or overnight.