A New Beginning

This is my first entry in this food blog. I hope to entice you with some of my recent bakes and hopefully I will learn more as I go along.

This is also a place where my children can have something to remember their mommy by...

I baked a Blueberry Cheesecake last night. It was a first attempt at a cheesecake and I must say the cake was really yummy.




Philidelphia Blueberry Swirl Cheesecake (This recipe is modified from Aunty Yochana)

Ingredients:
Biscuit Base:

Mix together and press into a 8" sq. loose bottom tray
280 gm. Digestive Biscuits - blend finely
2 1/2 Tbsp. Sugar
80 gm. melted butter (if you find that it's too dry, add a little more till it can be pressed into the tin)

Filling:
600 gm. Philidelphia Cream Cheese
125 gm. fine sugar
3 Tbsp. Plain flour
1 tsp. Vanilla Essence
150 gm. Sour Cream
2 nos. eggs
1/3 cup of Blueberry Jam (baking jam)

Method:
(1) For biscuit base, blend the biscuits finely, add in melted butter and sugar and mix thoroughly.
Press firmly into a 8" square loose bottom tray and bake for about 10 mins. at 175C.
Leave to cool slightly.
(2) Beat cream cheese and sugar till creamy.
(3) Add in vanilla essence, plain flour and sour cream and mix till combined.
(4) Add in eggs one at a time at low speed until well blended.
(5) Pour on top of the baked biscuit base.
(6) Put blueberry jam into a piping bag, pipe over the cheese filling and then use a skewer to swirl the jam to make a marble effect look.
(7) Bake at 160C for about 45 mins. or till the filling is set.
(8) Left the tin in the oven for about 1 hour. Undo the cake tin.
(9) Transfer to the fridge and let it set overnight.