Saturday, 16 June 2012

HappyDaddyDay 16-6-2012

Chocolate Cheesecake With Blueberries

After Decoration


Blueberry Cheese Cake

Cake Base:
 200g Digestive biscuits, finelly crushed
100g Melted butter.
40g nibbed almonds

500g Cream cheese
180g Sugar
150 White chocolate, Melted.
5 eggs
200g Sour cream
1 tbsp lemon juice
1 lemon zest, grated
100g whipping cream
100g Blueberries

Cake Base:
1. Add nibbed almonds into the digestive biscuit base and mix well. Press into bottom of 23cm
    springform tin.
2. Bake at 160deg C for 10 min and set aside to cool.
1. Cream ( A) untill light and smooth. Add(B) and cream until well blended.
2. Add ( C ) one at a time and cream until well combined.
3. Add (D) and cream until smooth. Add (E) and cream until well incorporated.
4. sprinkle (F) over the biscuit base and pour the cheese filling over the blueberries.
5. Bake in water bath at 160degC for 60-70min or untill jest set.Turn the oven of and remove the water
    bath.  Leave the cake in the oven with door slightly open for 30min.
6. Remove cake from the oven and set aside to cool. Refrigerate the cake for 5 hours.
7. Release the cake from tin.

Recipe from Alex Goh (Fantastic CheeseCake)

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