Hello everyone. After a long long gap I'm pleased to be back to the world of foodblogging. 2011 has been a hectic year for me with lots of changes in lifestyle and some significant achievements.
In conjuction with Chinese New Year and as a comeback gift I present my ever favourite blueberry cheesecake. This recipe was given to me by my brother who is a great baker.
Cheesecake is a luscious, rich dessert consisting of a topping made of soft, fresh cream cheese. A cheesecake may or may not have a crust or base. This crust is can be made from biscuit crumb, pastry or sponge cake. The filling is made by creaming the cheese and mixing it with eggs and sugar. A range of flavourings may be added to this mixture. It is then poured into a special springform pan and baked. After baking, the cheesecake is thoroughly chilled and generally topped with fresh fruit or with a sweetened fruit sauce, nuts, and/or chocolate.
Cheesecakes may be baked or unbaked. Uncooked cheesecake is made with a biscuit crumb base and a filling made of cream cheese enriched with eggs, flavoured and set with gelatine.
The texture of cheesecake can vary from light and airy to dense and rich to smooth and creamy. Unbaked cheesecake is lighter and creamier than the baked version.
What do we need:
Crust
1 cup graham cracker crumbs
2 tbsp sugar
1/4 cup melted butter
Filling
2 packages/8oz cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 tsp vanilla extract
2 tbsp plain flour
4 eggs
2 cups blueberry pie filling
How do we do it:
Combine crumbs, sugar and butter. Push mixture into the bottom of a 9 inch springform pan.
Lightly stir the cream cheese until soft and creamy. Beat in sour cream, sugar, vanilla and flour. Add in eggs one at a time. Pour the mixture into the crumb lined pan. Bake in a preheated oven 165° C for 1 hour or until firm to the touch.
Cool the cake completely. Loosen the edges of the cake with a knife to removing the cake. Place blueberry pie filling on top of cake. Chill well before serving.
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HAPPY CHINESE NEW YEAR
In conjuction with Chinese New Year and as a comeback gift I present my ever favourite blueberry cheesecake. This recipe was given to me by my brother who is a great baker.
Cheesecake is a luscious, rich dessert consisting of a topping made of soft, fresh cream cheese. A cheesecake may or may not have a crust or base. This crust is can be made from biscuit crumb, pastry or sponge cake. The filling is made by creaming the cheese and mixing it with eggs and sugar. A range of flavourings may be added to this mixture. It is then poured into a special springform pan and baked. After baking, the cheesecake is thoroughly chilled and generally topped with fresh fruit or with a sweetened fruit sauce, nuts, and/or chocolate.
Cheesecakes may be baked or unbaked. Uncooked cheesecake is made with a biscuit crumb base and a filling made of cream cheese enriched with eggs, flavoured and set with gelatine.
The texture of cheesecake can vary from light and airy to dense and rich to smooth and creamy. Unbaked cheesecake is lighter and creamier than the baked version.
What do we need:
Crust
1 cup graham cracker crumbs
2 tbsp sugar
1/4 cup melted butter
Filling
2 packages/8oz cream cheese, softened
1 cup sour cream
3/4 cup white sugar
1 tsp vanilla extract
2 tbsp plain flour
4 eggs
2 cups blueberry pie filling
How do we do it:
Combine crumbs, sugar and butter. Push mixture into the bottom of a 9 inch springform pan.
Lightly stir the cream cheese until soft and creamy. Beat in sour cream, sugar, vanilla and flour. Add in eggs one at a time. Pour the mixture into the crumb lined pan. Bake in a preheated oven 165° C for 1 hour or until firm to the touch.
Cool the cake completely. Loosen the edges of the cake with a knife to removing the cake. Place blueberry pie filling on top of cake. Chill well before serving.
HAPPY CHINESE NEW YEAR
