Blueberry Cheesecake

recipe from "Florence"

I have always wanted to make chilled cheesecake just like those selling at Starbucks or Coffee Bean. They looks so inviting and as each time I want to order them, my hubby remind me of how much calories they contains , not to mention one slice cost around RM8.50++. Another put off is ; I never get success with gelatin. In fact any recipe call for gelatin will means a fail baking for me. Not this time though. So let’s bake :

66g Digestive Biscuits ( around 4.5 pcs)
25g melted butter

Cheese Filling

250g Cream cheese
40g sugar
1/4 tsp vanilla
60-80g *Blueberry filling

250g Non Diary Whipping Cream
1 Tbs Icing Sugar

1 Tbs Gelatin
3 Tbs Boiling Water

For base
1.Crushed digestive biscuit and mix with melted butter.
2.Press it on the base of your pan . ( I'm using 6" springform pan)

For Cheese Filling
1.Cream [A] except blueberry until creamy. Then stir in blueberry.
2.Mix gelatin in boiling water until melted.Add into cheese mixture
3.Whip [B] until 70% stiff. Fold into cheese mixture
4.Top the cake with balance blueberry / fresh blueberries
5. Refrigerate until firm (around 1 hour or more)


*Blueberry Filling can be found at bakery shop (this is not blueberry jam)
**When melting the gelatin, make sure it is fully melted. Can use double boiling method just like when you melt chocolate. I use sieve gelatin before mixing them into cheese mixture.
***MIL who is not a cheese lover comments that this cake is yummy and smooth


Florence said…
Hi Sukkimi,
Hope you liked it!
Your cake looks very tall.
I like the refreshing taste of chilled blueberry and cheese. :)
Sukkimi said…
Ya i agree the combination of cheese and blueberry is very nice. My cake look tall hehe coz i'm using in small pan (6")
I LOVE YOU said…
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Janice said…
How is the texture of this cheesecake? Very firm or just nice?
Simonne said…
This cake is very soft and melt in your mouth. Texture is very like "Tou Hua"

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