Blueberries Cheesecake

 Oreo Crust
100g oreo crust (without cream)
40g / 2 1/2Tbs melted butter

Mix the oreo crust with melted butter and place a tablespoon into cupcake base, flatten with spoon or finger and chill in fridge for 30 min

Cream Cheese Filling
recipe adapted  from "A Profit Making Bakery Shop by Wendy Kor"

250g Cream Cheese
60g Butter
100 whipping cream 
2 egg yolks
1/2Tbs cake flour + 1/2 Tbs corn flour 
*total 15g 
2 egg whites 
40g sugar  

  1. Cream the cheese and the butter until combine.
  2. Add in the whipping cream and continue mixing (do not over mix)
  3. Add in the yolk one at a time and continue mixing
  4. Change to spatula and fold in the flour
  5. In seperate clean bowl, clean beater, whisk the egg white with sugar until soft peak
  6. Fold the [5] into cream cheese mixture in 3 batch
  7. Scoop into cupcake and bake at 160C for 20 min. 
  8. Cool down and chill in fridge , serve the next day 
1. To prevent cheesecake from crack, i put some water in tart mould and place at the bottom of oven. 
2. For Japanese Cheesecake, is very similar to above recipe, just  use 3 egg (instead of 2) and replace milk with whipping cream, however the (cream cheese + butter + milk) need to double boil first. The more egg create a more cake texture
3. I will bake this again next time, hopefully closer to "Komugi cheesecake"

Blueberries compote

125g Blueberries
1Tbs sugar
1Tbs lemon juice

  1. Cook the above on low heat and stir constanly until blueberries water comes out. 
  2. Let it cool completely.  
  3. Just before serving top the cheesecake with the blueberries



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