Monday, July 26, 2010

Blueberry Cheesecake

July and August are the months of blueberries! How can I miss making something out of it?!! hahahahh! Used it as a topping over cheesecake, something which I really like to eat myself, and wish to perfect. The problem with testing out cheesecake recipes (or even whole cake recipes for that matter) is, you have the bake a whole cake and even if it tastes heavenly, it's impossible for my family to finish everything. The calories kill as well. So got the chance to do it at the monthly zadankais where I'll have guests over at my place.

Was lazy and decided to go for the easy way for cheesecakes - to just bake it without a water bath. The cheesecake recipe is from Jamie Oliver's Bloomin' Easy Vanilla Cheesecake. Honestly, I'm not crazy over this cheesecake. It's dense, rich and may I say, slightly dry as well. Personally prefer moist and creamy cheesecakes. Am really pleased with the blueberry topping though. Will add some lemon juice or a dash of gin the next time for a second level flavor.

Mom brought some of the cheesecake to her workplace as well and one of her colleagues - who's not a fan of cheesecake - love it to bits. and had multiple servings of it She said it tastes refreshing and it does not have the usual creamy sick dairy taste which most commercially prepared cheesecakes have. While I'm into creamy cheesecakes, here's one who doesn't heehee! Guess another man's poison is another's meat.

The best cheesecake I've ever tasted came from The Cheesecake Factory when I stayed in US then, but damn I can't find a good copycat recipe so far. Mom said I shouldn't be lazy anymore when it comes to baking cheesecake. Will only stick to water bath recipes in the future, I guess.

Blueberry Cheesecake

Biscuit Base -
175g digestive biscuits
85g unsalted butter

Cheesecake filling -
450g cream cheese
60g caster sugar
1.5 tbsp corn flour
1 large egg
60ml whipping cream
1 vanilla pod

Blueberry Topping (to prepare in advance) -
250g blueberries
70g sugar
6 tsp water

1. Cook blueberries, sugar and water in a pot on medium heat
2. Stir occasionally so that it is evenly cooked, be careful not to caramelize the sugar
3. Cook till blueberries are softened & set aside to cool
4. Pour blueberries into a container & store in fridge until ready for use

Cheesecake -
1. Preheat oven to 180°C
2. Combine digestive biscuit crumbs and butter in a bowl and press the crumbs on a 9"springform tin
3. Cook biscuit base for 7 mins & remove from oven. Put aside to cool while you prepare the cheese filling
4. Turn oven to 200°C
5. Combine sugar & cornflour in a bowl & add mixture into cream cheese. Beat mixture with an electric mixer until creamy
6. Add in egg and beat well
7. Gradually add in cream and beat until smooth
8. Scrap the pods off the vanilla and add into mixture, beat till smooth
9. Pour mixture onto biscuit base, gently shake to level out the filling
10. Put cheesecake in oven for 35 mins until top is golden brown or filling has set
11. Let cheesecake cool in oven for a while before removing it from oven to cool at room temperature
12. Spread blueberry topping over cheesecake & chill overnight or till ready to be served

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