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 :

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

Cheese Filling

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

[B]
250g Non Diary Whipping Cream
1 Tbs Icing Sugar

[C]
1 Tbs Gelatin
3 Tbs Boiling Water

Method
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)



Note
*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