Apr 24, 2010

7th Heaven...

By the way, I love this song from Sesame Street's muppets..!

A break from my usual post. Recently I was trying new recipes to teach. Since I love cheesecakes, I decided to make one without the use of Gelatin powder or having eggs in it. Making it halal, vegetarian and all that too.

With Facebook popularity, my cousin read my thoughts when Natasha wrote to say "Mummy, I suddenly feel like eating your blueberry cheesecake... The one with the crumbly base." And that started a serious wild fever of eating Blueberry Cheesecake within the family and my cousins who are living in Singapore.

A funny chain of events followed soon after I made 3 sets of Blueberries Cheesecakes. My cousin Connie came by to pick it up one evening..stole a slice of it and gave the rest to her brother. One cake went to my mom's place and my sister wrote about it on FB giving her reviews. My cousin Des went to my mom's place and stole the last slice of cheesecake..

Here's the elusive, super-licious Blueberry Cheesecake I did..

I made another batch using Dark Sweet Cherries. And had it served in a dessert cup. These were for Benny's office.

You can use the same recipe. Just change the type of fruits you prefer to have.

Ingredients for filling
250g cream cheese
250g Lite Sour Cream(Dairy Farmers)
250g Thickened cream(at least 35% fat content)
60g icing sugar

Ingredients for Crust:
30 pcs Oreo cookie with cream
80g butter(salted)

Ingredients for Topping:
1 can of Blueberries(or Dark Sweet Cherries)
3 tbsp corn starch
100ml syrup from canned

Method for crust
1. Pound and mash cookies till powdery.
2. Add butter and microwave till liquid
3. Stir to mix, then spread into on the base of a cake ring or spring form pan.
4. Leave it into the chiller(fridge, non-freezer) for 1 hour to set.

Method for Filling
1. Leave cream cheese out on the table to melt slightly.
2. Cut it up into smaller pieces so it is easier to whip later on.
3. Add cut cheese and rest of the filling ingredients into a mixer bowl.
4. Whip at medium speed till its smooth and creamy.
5. Scoop cheese to fill cups(from the fridge)
6. Leave it in the fridge.

Method for topping
1. Drain blueberries and add into a sauce pot.
2. Do not discard the syrup. Use 100ml and add cornstarch to stir till evenly mixed. Make sure there are no lumps.
3. Turn on the stove and add the syrup mix and cook over low heat till the mixture turns sticky like those pie filling.
4. Do not over cook..turn off fire when the mixture appears thick, not runny.
5. Leave it to cool slightly. Pour into cheesecake and spread it out flat.
6. Chill for a good 2 hours before serving.

You can freeze this and serve later..like a month later!

Here's what I use which are bought from KC store:

S&W Blueberries S$8.60 per 454g can

Palmdale Dark Sweet Cherries(Product of Italy) S$3.60 per 454g can

Philly Cream Cheese 250g S$4.50 per block

Dairy Farmer's Lite Sour Cream 250g S$3.30 per can

Dairy Farmer's Thickened Cream 250g S$3.80 each

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