Sunday, November 15, 2009

Blueberry Sponge Cheesecake

I am always amazed by one of the trainer's baking skill and speed as he could complete 5 cheesecakes (3 variations) within 3 hours. As for me, to bake and ice a cake, it'll take me at least take 3 hours. Moreover, the washing part is done by my helper. It's such a great difference and ashamed :<
I could only console myself by telling myself that he has been in this industrial for more than 30 years and it's his profession. I don't think I will be able to gear up to that level of competency unless I quit my job and go for full time which for the time being, it isn't my plan. To me, baking is only a hobby, I might delve into it further however, provided it doesn't affect my work. I still have to put work as first priority but I would like to maintain a balanced work life ..
To "dress up" the cake, since I am still not skillful enough, I used some mini Oreo biscuits to cover some of "imperfections". The cake looks pretty good in photo :P
If you don't like rich cheesecakes, I believe you will like this sponge cheesecake as the texture is light, moist and springy. With the sandwich of blueberry cheese mixture in between, it tastes yummy and refreshing!. This recipe is surely a keeper, I will definitely make again for friends. 

Below is the receipe for making a 8" Blueberry Sponge Cheesecake:

- 4 eggs (60g each) } Whisk
- 1 tsp vanilla essence } together
- 90g sugar } first
- 1 tsp SP (emulisfer)
- 90g top flour
- 15g butter (melted) or oil
- 250g cream cheese
- 100g sugar (cut down to 80g if too sweet)
- 10g gelatine+50ml water double boil under simmering water
- ½ tin (300g) blueberry pie filling
- 200g whipping cream (whipped)

Preparation:- Preheat oven at 180*C. Baking Time: 20 -25 mins.
- Base greased and lined with baking paper. Bake on the lowest rack.

Sponge Cake1. Whisk eggs, vanilla and sugar at high speed till thick (abt 5 mins)
2. Add in SP (emulsifier) and continue to whisk till double in bulk (another 3-5 mins)
3. Fold in flour and gently add in butter (abt 5 strokes)
4. Pour the mixture into a baking pan and baked at 180*C for 20 -25 mins.
5. Remove and rest to cool for later use.

Blueberry Filling6. Cream cheese and sugar till smooth (abt 2-3 mins)
7. Double boil getatine with water under simmering water till resolved and then pour into cheese mixture in step 6.
8. Add in blueberry pie filling and mix till combined.

Assemble Together
9. Cut the sponge cake into 2 layers. Lay a piece of sponge cake into a torten right and pour half of the filling in. Cover with the remaining sponge cake.
10. Pour the remaining filling on top and chill in fridge till set (abt 30 – 60 mins)
11. Ice the sides with whipped whipping cream and decor with blueberries or others as desired.

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