Hi
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!
INGREIDENTS
Crust
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.
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