Thursday, 12 January 2012

Blueberry Cheese Cake


我最近也是很苦恼这一回事。一个深交,二十几年很要好的朋友,竟然也因为我追讨他托欠了很久的金钱而从此失去联络。起初他一口说没问题,后来再问,答案是慢慢的还给我,后来再问,连电话也不要接了。今天看了鲸鱼的贴子,我于是又再传了短讯给他,叫他要给我回电,不要逃避我。。。猜猜结果?? 呵呵,我的电话到现在都没响过呢!



Blueberry Cheese Cake

9 Arnott’s shredded wheatmeal biscuits
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
7 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
340g Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries

1 cup chilled heavy whipping cream
1 tablespoon sugar
300g blueberries
1/4 cup blueberry jam


For crust:

1. Preheat oven to 180°C. Blend first 4 ingredients in processor until crackers are finely ground. Add butter and vanilla; process until moist crumbs form.

2. Press crumb mixture onto 6-inch-diameter springform pan. Bake crust until deep golden brown, about 15 minutes. Cool.

For filling:
1. Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

2. Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight.

3. Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For topping:

1. Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake.

2. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

Recipe adapted from :