Saturday, 25 October 2014

Blueberry Cheesecake

Well, it's been a pretty chillaxed week. 
(I've decided it's ok to use that word if you're 40, just as long as it's not in the same sentence as like and dude...)
No classes this week, no major projects. So I've been in holiday mode. (Mom-holiday, not school-holiday, because that's not relaxing with a 4 and 6 year old!) 
I wondered through a couple of shopping centres, suppressed the panic-tinged thought that I should start Christmas shopping, and basically did very little. 
Then, I woke up Friday morning and realized next week is going to be a humdinger and what-the-heck had I been thinking! I need to start prep-work!

But Monday will be here soon enough, so let's chillax a little longer this weekend with some cheesecake. 
Is that... like ok, dude? 

Blueberry Cheesecake
Recipe by Tea Cake and Create

240g vanilla biscuit crumbs
100g butter melted
1 tsp lemon zest (optional)

Combine all ingredients together and press into the base of a greased springform pan.
Cover with cling wrap and chill in the freezer for 30min.


Preheat the oven to 150'C

2x 250g tubs cream cheese at room temp.
160g caster sugar
250ml sour cream
4 eggs
1tsp vanilla extract
120g fresh blueberries

Beat the cream cheese and sugar together until smooth.
Add the sour cream and beat on med-high speed.
Turn the mixer to low speed and add the eggs and vanilla.
Beat on medium-high speed for 2 minutes.
Fold in the blueberries.

Pour into the prepared base.

Bake in a water bath* at 150'C for approx 70 minutes, or until just the centre of the cheesecake jiggles when gently shaken.
 Leave to cool in the oven with the door slightly ajar for another hour. 

For the water bath, use a roasting pan at least 4-5 cm larger than the springform pan with enough boiling water in it to come a couple of centimetres up the side of the springform pan.


1/2 jar blueberry jam (I use Bon Mamam Blueberry Preserves).

Heat the jam on the stove until it reaches a more liquid consistency.
Pour over the top of the cheesecake and refrigerate for at least 4 hours or overnight before serving.

But I  won't mind if you simply sprinkle the top with icing sugar. We're very chillaxed here, after all ;o)  

(I was using extremely rich free-range eggs in this cake - the yolks were particularly yellow, hence the colour of the cheesecake - just in case you were wondering!)



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