Wednesday 20 September 2017

Blueberry Cheesecake


I’m in love.  I was actually hoping for my 2 boys to fall in love with this homemade blueberry sauce but I fell in my own trick and I couldn't stop drowning food with blueberry sauce.  I had it on pancakes, ice cream, waffles, cheesecake and even on a slice of toast.

Thanks to my baking buddy, Hazel.  She made a bottle of this blueberry sauce for me.  I decided I should tried making cheesecake and have blueberry sauce topping.  So I baked this water baked cheesecake.  My 2 boys agreed that the blueberry sauce really took this cheesecake to the next level. 

It’s amazingly good and have a try on making it!

25 or more        Oreo cookies (remove the fillings)
5-6 tbsp              Melted butter

1)Finely crush your cookies by putting it in a plastic bag and roll the sealed bag (let the air escaped) with a rolling pin.   I like to use a food processor for this step so that the crust will stick together best when the cookies are crushed finely.

2)Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom of a 8" springform pan.  Chill until ready to fill.

Cheese Fillings
500g          Cream cheese
200g         Sour cream
3                 Eggs (about 60g each)
1 tsp           Packed finely grated lemon zest
1 tbsp        Lemon juice
1 tsp           Vanilla extra
150g          Caster sugar
¼ tsp        Salt

1)Beat cream cheese on medium speed until smooth. Gradually beat in granulated sugar until light and fluffy, 2 to 3 minutes. Beat in lemon juice and salt. Beat in eggs, one at a time, then sour cream and vanilla until smooth.

2)Wrap the bottom of the springform pan with double layer of aluminium foil. Lift edges of foil up, wrapping it tightly around sides of pan and folding it in under itself as necessary until flush with top of pan. (This prevents water from seeping in.)

3)Pour filling into pan (it should come right to top of rim) and smooth top with a small offset spatula.

4)Place springform pan in a roasting pan; transfer to oven. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake at pre heated oven of 180°C or until cake is puffed and golden brown on top and slightly wobbly in center, 1 hour, 45 minutes to 2 hours.

5)Remove springform pan from roasting pan; let cool on a wire rack 20 minutes. Remove foil and run a paring knife around sides of pan to loosen. Let cool completely. Drape pan with plastic wrap; refrigerate until cold, at least 8 hours and up to 3 days. Remove cake from pan; serve.