Blueberry Cheesecake
This is one of my long overdue recipes. This is actually the first cheesecake I ever made but ended up being the last to post in my blog. It's basically the same procedure with the strawberry cheesecake except that you're just using blueberries this time. I also made the topping from fresh blueberries as I can't find any ready-made topping from the supermarkets here. I actually thought this is so hard to make that I was surprised when I first made it and it turned out to be a success. At that time, I don't have an electric handheld mixer so I just have to whisk everything by hand. Results are still the same until now that I'm using the electric mixer.
Ingredients:
For the crust:
Digestive biscuits, half a pack (this is the UK version of Graham crackers)
1/4 cup butter, melted
For the filling:
2 200g Philadelphia soft cheese (cream cheese in US terms)
1 cup sugar
3 eggs
1/2 cup flour
1 cup double cream
juice of half a lemon
1/2 tsp vanilla
lemon zest
For the topping:
1 cup fresh blueberries (and more for garnishing)
2-4 tbsp sugar
1/2 tbsp cornstarch (or corn flour in the UK)
1 1/2 tbsp water
1 tsp lemon juice
golden syrup
Crush the digestives and add the melted butter. Mix well. Press the mixture into the bottom of the springform pan. Chill in the fridge.
Whisk the soft cheese until light and fluffy. Gradually add the sugar then add the eggs, one at a time, beating well after each addition. Pour the double cream and continue to beat well. Add the remaining ingredients and continue beating until well blended.
Take the crust from the fridge once hardened then pour in the cheese mixture. Bake in 180C by placing in a water bath (which is done by placing the pan in a larger container half-filled with water; also wrap the bottom of the pan with foil to prevent any of the cheese mixture from leaking into the water). Bake for 30-45 minutes. Let it cool and chill overnight.
For the topping, mix the water, lemon juice, cornstarch and blueberries. Place themixture in a sauce pan with the sugar. Mix well until sugar dissolves and let it boil. When mixture thickens, add a little of the golden syrup. Let it cool and add on top of chilled cheesecake. Garnish with fresh blueberries. Enjoy!
Ingredients:
For the crust:
Digestive biscuits, half a pack (this is the UK version of Graham crackers)
1/4 cup butter, melted
For the filling:
2 200g Philadelphia soft cheese (cream cheese in US terms)
1 cup sugar
3 eggs
1/2 cup flour
1 cup double cream
juice of half a lemon
1/2 tsp vanilla
lemon zest
For the topping:
1 cup fresh blueberries (and more for garnishing)
2-4 tbsp sugar
1/2 tbsp cornstarch (or corn flour in the UK)
1 1/2 tbsp water
1 tsp lemon juice
golden syrup
Crush the digestives and add the melted butter. Mix well. Press the mixture into the bottom of the springform pan. Chill in the fridge.
Whisk the soft cheese until light and fluffy. Gradually add the sugar then add the eggs, one at a time, beating well after each addition. Pour the double cream and continue to beat well. Add the remaining ingredients and continue beating until well blended.
Take the crust from the fridge once hardened then pour in the cheese mixture. Bake in 180C by placing in a water bath (which is done by placing the pan in a larger container half-filled with water; also wrap the bottom of the pan with foil to prevent any of the cheese mixture from leaking into the water). Bake for 30-45 minutes. Let it cool and chill overnight.
For the topping, mix the water, lemon juice, cornstarch and blueberries. Place themixture in a sauce pan with the sugar. Mix well until sugar dissolves and let it boil. When mixture thickens, add a little of the golden syrup. Let it cool and add on top of chilled cheesecake. Garnish with fresh blueberries. Enjoy!
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| A slice of blueberry cheesecake for our afternoon tea. |
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