Whenever I am not working, I would always find time to try out new recipes to improve my baking skills. I remember last year, I had this desire for cheesecakes that I would bake one cheesecake every fortnightly, well almost. It's like when you are into something and you wouldn't want to get out of it. You just stick to it for as long as you want. That's the feeling and emotion I had. Ok, back to my baking lab (l like to call my kitchen a lab instead because I do a lot of R&D stuff in there), here is a blueberry cheesecake which I used fresh blueberries instead of canned blueberry jam. I like the sourness of the berries that mixed together with the sweetness of the cream cheese ... take a bite of the cheesecake with the berries burst in your mouth ... that is what I called the real blueberry cheesecake!
Recipe:
Crust:
141g digestive biscuits, finely crushed
3 Tbs sugar
4 Tbs melted butter
Filling:
1 pound cream cheese
3/4 cup sugar
2 Tbs all purpose flour
3 eggs
1/4 cups heavy cream
1 tsp vanilla extract
1 1/2 cups blueberries
Method:
1. Preheat oven at 160C. I used a round 8x8 springform pan.
2. Combine the crushed biscuits, sugar and melted butter. Mix well. Pour the mixture into the pan and press evenly.
3. Bake the crust for 15 minutes. Set aside.
4. Combine the cream cheese and sugar and beat until smooth.
5. Stir in flour until well blended.
6. Add eggs one at a time, beating well after each addition until the batter is smooth.
7. Stir in the vanilla and heavy cream until well incorporated. Lastly, stir in the blueberries. Pour the batter into the prepared crust.
8. Bake in water bath for 50 minutes or until the centre is set. Let it cool and refrigerate overnight to get the best result.
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