Blueberry Cheesecake

Cheesecake seems to have made a name for itself in the household, especially with my bro. I've no idea where or when he developed this love affair but i''m definitely having fun experimenting on cheesecake and baking it for him. Instead of the usual oreo cheesecake he loves , i thought i'd give blueberry a shot.

Ingredients

Base

* 320g digestive biscuits

* 1/4 cup melted butter

Method:

1) Crush the digestive with your rolling pin or just put it in the food processor if you have one.

2) Melt the butter and pour over the crushed biscuits and press it neatly onto the baking pan and set aside.

3) Wrap the baking pan with a double layer of aluminium foil.

Note:

The aluminium foil is to prevent the hot water from gettin into the base since i'm using a loose base baking pan.

Filling

* 500g cream cheese , softened

* 2/3 cups sugar

* 1/4 tsp salt

* 1 tsp vanilla

* 2/3 cups sour cream

* 2 eggs

* 1 can of blueberry

Method:

1) Beat the softened cream cheese until its well blended.

2) With the mixture still running, add sugar, salt and vanilla and continue mixing.
3) Next, pour in the sour cream and mix it thoroughly.

4) Put in the eggs.

5) Spread some blueberries on the base before pouring in the cream cheese.

6) Find a roasting pan that you can fit your baking pan in and fill up the roastin pan with boiling water halfway up the baking pan.

7) Bake in a preheated oven at 165 degree C for 1hr and 30mins in a 8inch springform/loose base pan.

8) After baking, allow the cheesecake to luxuriate in its water bath for another hour.

9) Remove from the oven and let it cool before popping it into the fridge. Once it has totally cooled, spread the remaining blueberries on the cheesecake . Refrigerate for bout 5 hours, preferably overnight before serving.

Note:

For those that dont fancy refrigerating the cheesecake with the blueberry spread on it , do without it and just spread some right before serving it.

If you like , you can mix the whole can of blueberry into the creamcheese batter before pouring it into the baking pan.


To some out there , the display of it might look real disgusting but that's how my bro likes it, with chunks of blueberries on top. Personally i'll not be purchasing the same brand of blueberries the next time i make this. It's not as good as what i was being told by the shop keeper, i guess , she was tryin to push off her stocks eh?

Blueberry Muffins

This is my second attempt in bakin muffins and boy am i glad i got it right this time! Though there are still a lot of space for improvement but im so glad i got the basic done, at least the muffins rose unlike the previous one where it sunk in the middle, causin the whole muffin too sweet to consume.

I think i figure out why my first attempt in bakin failed miserably. i was too experimentive (not sure if there's such word), i substituted corn oil with olive oil! look at how crazy i can get. you cant blame me though, i dont have any corn oil at home and i dont wanna be using the cookin oil - palm oil. Perhaps there were more factors that contributed to the failure than the substitution of oil!

I learnt my lesson and in today's baking session, i used corn oil instead of olive. Previously i used a muffin mix, as the same as today's blueberry muffin. I thought i should start of with a muffin mix first then only i start from scratch once im familiar with baking. I cant wait till i bake next. Its gonna be from the scratch the upcoming ones.

Today i baked a dozen of muffins and i suppose i can bake more with a muffin pan with the same amount of batter. Talkin bout muffin pan, i was tryin to talk my mom into allowin me to get a few muffin pans and besides with that i can save on the muffin bakin cases. 

So with this muffin mix, all i added was corn oil, milk, eggs and blueberry paste. And it took me bout 45 minutes at bout 175 C. There was no written instructions on the temperature and the duration of baking so i was constantly checkin the muffins with the cake tester i bought earlier.

For display and food photography wise, i should at least frost the cake but i'm not a big fan of frosting and besides i think frostin would be good on cupcakes and not muffins. Muffins are less sweet than cupcakes otherwise its similar