Sunday, April 14, 2013

Blueberry Light Cheesecake

Buying a kg of cream cheese from Phoon Huat  is so economical, it's less than the amount you pay for 2 blocks (250g each) of Philadelphia's.  However, the headache is once the packaging is opened, the cream cheese has to be consumed within a week.  Since I still had some blueberry filling left over from previous bakes, I decided to try the recipe from Anncoo (which I had bookmarked it for almost a year).  I use 1.5X of the recipe  as I wanted to clear as much cream cheese as I could.  Overall, this cake tunred out really good, this recipe is a keeper.  My family, my sis-in-law and others who tasted this cake, all gave me a thumps-up.

If you would like to have a lighter version of cheese cake, this recipe might fit you (modified from Anncoo)


Ingredients:
Base - Three 6" loose cake tin
  • 180g digestive biscuits, crushed
  • 120g butter - melted
  • Mix all the above ingredients and press onto the cake tin base.

Filling:
  • 450g cream cheese (keep at room temperature before use)
  • 40g caster Sugar
  • 100g whipping cream
  • 1 tsp vanilla essence
  • 1.5 tsp lemon juice
  • 3/4 tsp rum (optional)
  • 6 small (or 4.5 big) egg yolks (small -50g, big-65g)

  • 6 small (or 4.5 big) egg whites
  • 50g Sugar (half portion to egg yolks and egg whites)
  • pinche of cream of tartar
Method:
  1. Cream the cheese and sugar together.
  2. Slowly add in the whipping cream together with vanilla flavour,  lemon juice and rum. Beat the mixture till light and fluffy and smooth at medium speed. 
  3. Scrape bowl and add egg yolks one at a time until all combined and transfer to a larger bowl.
  4. Whisk egg whites, sugar and cream of tartar till peak form. Use spatula to fold egg whites to cheese mixture. 
  5. Pour cheese mixture into prepared cake tin.
  6. Steam bake at 160C for about 1 hour and leave to cool.
  7. Measure 300g blueberry pie filling in a pot, add 1tsp of lemon juice and put on low heat till blueberry pie filling becomes warm then spread on to the cheese cake.
  8. Put Blueberry cheese cake in fridge for at least one hour before serve. 

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