cake,
I never have a sweet tooth and I am never fond of cheesecake. It sounds very weird that this comes from a person who bakes a lot of desserts. Having said that, every now and then, I will suddenly have a craving for some sweet stuff.
This time, I want to make a cheesecake and I have my reasons... another way not to waste food! :D
1. There are two blocks of cream cheese close to expiry date. (lesson learn: do not buy anything because it is on sale)
2. There is a pack of girl guide biscuit sitting in the pantry for over 10 months. (lesson learn: do not try to make all the little girls happy by buying all their biscuits on hand... but... I just want to encourage them!!)
3. There is a box of frozen blueberry in the freezer.
I have got most of the ingredients, all I need to do is putting them together. Simple as that!
If you want something refreshing and not too rich, this is the cheesecake you will love to try!
[ Ingredients ]
For the cheesecake
250 g digestive biscuits - I used the girl guide biscuits
150 g unsalted butter, melted
115 g caster sugar
3 tbsp cornflour
900 g cream cheese, at room temperature
2 large eggs
115 ml thicken cream
1/2 tsp vanilla paste
zest of 1 lemon
For the blueberry sauce
400 g blueberries
3 tbsp caster sugar
[ Method ]
1 Grease and line a 24 cm spring form cake tin and preheat the oven to 180ºC.
2 Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack.
3 Turn the oven to 200°C. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat with an electric whisk until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla and zest.
4 Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Bake for 40–45 minutes until the top is browned and the filling set around the edges. A piece of foil over the top will stop it browning too much. Let the cheesecake cool, then put in the fridge for 3 hours or overnight.
5 Put the blueberries in a pan, sprinkle over the sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Cool and serve with the cheesecake.
{ Recipe } New York Vanilla Cheesecake with Blueberry Sauce
This time, I want to make a cheesecake and I have my reasons... another way not to waste food! :D
1. There are two blocks of cream cheese close to expiry date. (lesson learn: do not buy anything because it is on sale)
2. There is a pack of girl guide biscuit sitting in the pantry for over 10 months. (lesson learn: do not try to make all the little girls happy by buying all their biscuits on hand... but... I just want to encourage them!!)
3. There is a box of frozen blueberry in the freezer.
I have got most of the ingredients, all I need to do is putting them together. Simple as that!
If you want something refreshing and not too rich, this is the cheesecake you will love to try!
New York Vanilla Cheesecake with Blueberry Sauce
serves 10 | prep over 3 hours | cook 40 - 45 mins (plus chilling time) | Western
{ adapted via jamieoliver.com }
{ adapted via jamieoliver.com }
250 g digestive biscuits - I used the girl guide biscuits
150 g unsalted butter, melted
115 g caster sugar
3 tbsp cornflour
900 g cream cheese, at room temperature
2 large eggs
115 ml thicken cream
1/2 tsp vanilla paste
zest of 1 lemon
For the blueberry sauce
400 g blueberries
3 tbsp caster sugar
[ Method ]
1 Grease and line a 24 cm spring form cake tin and preheat the oven to 180ºC.
2 Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack.
3 Turn the oven to 200°C. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat with an electric whisk until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla and zest.
4 Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Bake for 40–45 minutes until the top is browned and the filling set around the edges. A piece of foil over the top will stop it browning too much. Let the cheesecake cool, then put in the fridge for 3 hours or overnight.
5 Put the blueberries in a pan, sprinkle over the sugar and add a splash of water. Put on a low-medium heat to simmer gently for 10 minutes. Cool and serve with the cheesecake.
[ More Cheesecake...]
[ Post Notes ]
- This recipe is for my own record. If you use this recipe and would like to include in your blog, please be nice and credit the original site: jamieoliver.com.
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