非洲籍医生拜托了几次要我给他做蛋糕，我一再推辞了。那天他又出现在我的ward，又再要我做蛋糕。 问他什么时候要，竟然是乘我出门的时候要的。他还是要，说是可以预先做好，放在冰箱喔！怕了他，做吧！要什么蛋糕。。。“什么都可以，我老婆只要是蛋糕就爱。”这种答案很难的叻！ 就好像你问人家要吃什么，答案是“qincai！“。打开部落格，给他两个选择，他就选了这个蓝莓覆盆子芝士蛋糕。我笑说，幸好你选那个容易的。。呵呵！临走前，他又回头说，可以帮忙做一打cupcakes吗？”那你要什么cupcakes“，当然，答案也是不知道啦。。。我就告诉他，我做什么他的家人就吃什么吧！他竟然很高兴的笑笑说好。
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 machine 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 is
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 :
