昨天是老公的生日，祝老公生日快了！之前问他要什么生日蛋糕，他望着我一脸茫然，那么我就开始 建议：
黑森林？“不要，不喜欢蛋糕里面有酒精的味道”
巧克力蛋糕？”不要，好像很不是很想吃巧克力蛋糕”
Gelato蛋糕？ “不要，我咳嗽还没好，不要吃冰淇淋”
啊。。不然George（master chef）的carrot cake可以吗？“不要，carrot cake好像是下午茶的蛋糕，不像生日蛋糕“
那么那个紫色的Blueberry Cheesecake 你讲过很好吃的，可以了吧？”哦，那个很好，我喜欢！就那个吧“
我的天啊，这个男人怎么这样难服侍啊！要为他准备蛋糕还要这么挑剔，这个不要，那个不好。但是我家婆那天告诉我，要给人做生日蛋糕一定要做那个人喜欢的，不然会带给他bad luck的，所以我就不敢乱做，先要问好好来才做。那里知道这个问题一发，原来后果还真的很麻烦一下，哈哈！
这次改了一下gelatin的份量，加多了一些，因为感觉上一个蛋糕有一点软，我比较喜欢凝固得比较硬挺得cheesecake。除了口感比较好，在切蛋糕时，蛋糕也能保持挺直的形状，好看得多了！蛋糕若是太软，切出来的蛋糕，软软粘粘的，外观就要大打折扣了。我觉得蓝莓的味道比较”flat“，我喜欢覆盆子的酸甜味，所以这个蛋糕我也加入一杯覆盆子来提升蛋糕的清新味。
很高兴家人都很喜欢这个蛋糕，就连不爱cheesecake的姑姑都说好，最后她还打包了一片回家呢！我也觉得这个蛋糕很好吃，喜欢cheesecake的朋友，我在这里给你们推荐一下这个食谱咯！
Blueberry & Raspberry
Cheesecake
Crust:
9 Arnott’s shredded
wheatmeal biscuits
1/2 cup old-fashioned oats
2 tablespoons (packed)
golden brown sugar
1/8 teaspoon salt
8 tablespoons unsalted
butter, melted
1 teaspoon vanilla extract
Filling:
1/4 cup water
15g gelatin powder
340g Philadelphia-brand
cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar (i used 140g caster sugar)
1 tablespoon fresh lemon
juice
2 cups fresh/frozen
blueberries
1 cup fresh/frozen
raspberry
1/4tsp purple food
colouring
Topping:
1 cup chilled
heavy whipping cream
1 tablespoon
sugar
300g blueberries
mint leaves for
decoration (optional)
Method
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 8-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, sugar, lemon juice and food colouring
in processor until smooth (about 2-3 minutes on medium speed). With maching
running, add warm gelatin mixture through feed tube and blend well. Turn the
mixer speed to low and add berries puree until smooth. Add in cream and beat
until mixture well combine. 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. Decorate with berries and mint leaves (optional)
Recipe adapted from :
