If she can do it, so can you.

 

Sorry for the delay in this posting!!!

Well, 2 excuses reasons…

1: I made 2 cheesecakes, first one on thursday, and I couldn’t cut it up because Mummy was bringing it for a gathering, and the second one on Sat, which I cut up on Sunday(to take pics and for Mummy to give away-she gave half to her friend)

2: I fell ill yesterday after lunch and have been having high fever. Am feeling much better now, so no worries. Just need more rest…

And yes, back to the cheesecake.

I was only supposed to bake one cake this week, but since there were left over ingredients, I decided to bake another(since the whole family love it!)…

I first tried this recipe a year back(before I started this blog) and I have been reminding myself that the next time I bake this, I have to use an 8-inch springform pan(I’m currently using a 9-inch) otherwise, my cake would be flat! Guess what? This time, I tried to look for an 8-inch but the baking shops ran out of them(due to all the festivities)! And so. Flat cheesecake again.

But thank goodness, the cake was well received by the ladies at my mum’s gathering and yes, it still tastes wonderful.

The tangy taste from the lemon complements the sweet blueberry jam. And though the cheese portion was ultra-rich, the thick biscuit crust helped to tone it down.

I adapted this recipe from Irene’s version…

Enjoy!

What you need!

Base
250g digestive biscuits
120g butter

Filling
375g cream cheese
110g castor sugar
2 medium eggs
60ml lemon juice(from 1 and 1/2 small lemons)
100ml dairy whipping cream
1 tbsp cornflour, sifted
Grated rind from 1 lemon

Topping
100g blueberry filling(Available from Phoon Huat!)

What to do!

1) Prepare a 8 inch loose bottom or springform round cake tin. Wrap loose base of tin with aluminium foil or parchment paper.

2) To prepare base, melt butter . Use a little of the melted butter to lightly grease bottom and sides of cake tin.

3) Place biscuits in food processor and process until finely crushed. Transfer to a bowl. Add melted butter and stir until crumbs are moistened by butter. Transfer crumbs to the prepared cake tin. Press crumbs until it is flat and compact.

4) Preheat oven at 180 degC. Place the tin with the crumbs into the oven and bake for 10~12  minutes.

5)Cream cheese and castor sugar until light and smooth. Add eggs one at a time, incorporate it well into cream cheese mixture after each addition. Do not overbeat the eggs.

6) Add juice and whipping cream. Beat well.

7) Finally, fold sifted cornflour and grated rind into batter.

8.) Pour cream cheese mixture over biscuit base. Tap sides of cake tin a little to break large, noticeable air bubbles on the surface of filling.

9) Bake cheesecake using top and bottom heat of oven at 170degC for 40 mins or until surface of cheesecake is just set/cooked. The whole baking should take about 35-40 minutes.

10) Leave to cool. Run a thin knife blade carefully around inside rim of tin to loosen the sides of cheesecake. Remove cheesecake from cake tin. Unwrap aluminium foil from base of cake tin. Transfer the whole cheesecake, with the aluminium foil, to a cake board. Wrap aluminium foil over the cake board. Refrigerate cheesecake overnight.

11) Decorate top of cheesecake with blueberry filling.

 PS: This is what a springform pan looks like: