This cheesecake is suppose to be frosted with non-dairy fresh cream and decorated with blueberry fillings on top, but i got really lazy and i also didn't wait for the cake to be set in the fridge completely either. The cake itself is not very sweet (despite the fact that i added 20g of extra sugar) and despite the 500g of cream cheese, still feels light..like Japanese cheesecake (yes..again..) and at least this time round, the cake is leveled and didn't sink in the middle..but i baked for 2 hours at 130C.
Since i am quite bored now, i'm gonna type out the recipe...so here it is...
Blueberry Cheese Cake
Adapted from "A profit making bakery shop" by Wendy Kor
Ingredients A:-
500g cream cheese
120g butter
Ingredients B:-
200g of dairy whipped cream
Ingredients C:-
74g (abt 4) egg yolks
10g (1 pc) lemon zest
Ingredients D:-
15g superfine flour (i used top flour/cake flour)
15g corn flour
Ingredients E:-
150g (abt 4) egg whites
80g castor sugar (i used 100g of sugar)
10g lemon juice
Decoration
200g non-diary fresh cream
250g blueberry filling
100g almond flakes
Method:-
1. Cream ingredients A until smooth, add ingredients B and cream until well combined.
2. Add in ingredients C and mix well. Add in sieved ingredients D and mix until a smooth cheese mixture.
3. Whip ingredients E until soft peaks form. Gently fold it into the cheese mixture, blend well.
4. Pour mixture into 9" greased and lined springform tin.
5. Bake in water bath at 150c for 60-70mins or until firm. Remove it from oven and set aside to cool. Refrigerate it for about 3 hours, remove the cake fromt he tin.
Decoration:-
Cover the side and top of the baked cheese cake with whipped cream, spread blueberry filling on top, decorate the sides with baked almond flakes.
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