(Source from Wiki, The World's Healthiest Food)
Blueberries have a diverse range of micronutrients, with moderate levels of the essential dietary mineral manganese, vitamin C, vitamin K and dietary fiber. Blueberries not only provide relatively low glycemic load, some studies indicate that they can also improve memory.
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Ingredients: Blueberry Puree
1/2 cup water
1 1/2 cup organic blueberries
2 tbsp lemon
1 tbsp sugar
1 1/2 tbsp corn flour
Mix all the above ingredients and boil them for 30 minutes until all the blueberries becoming puree. Sieve and set aside.
Ingredients: Cheesecake base
110g butter
180g Digestive biscuits, finely crushed
50g cornflakes, finely crushed
20g cocoa powder, sifted
20g brown sugar
Ingredients: Cheesecake filling
500g Philadelphia cream cheese, at room temperature
120g castor sugar
20g corn starch, sifted
230g Mascarpone cheese, at room temperature
4 medium eggs, beaten
1 tsp vanilla
300ml whipping cream
200g blueberry puree
Base
1. Melt butter in a pan over a low heat until it is boiling.
2. Add in combined biscuits, cornflakes, cocoa powder and brown sugar.
3. Stir-fry thoroughly until they are combined and mixture is fragrant.
4. Grease a round 9" false bottomed or spring form cake pan. Spread and press mixture evenly until
firm. Spread melted chocolate on base if desired. Refrigerate until set.
Cheese filling
1. Beat cream cheese in an electric mixer at low speed until smooth and fluffy.
2. Add in sugar and beat until well combined. Scrape down on side of bowl frequently during
beating.
3. Mix in corn starch until combined.
4. Stir in mascarpone cheese gently until softened mix into cream cheese mixture on low speed.
5. Slowly add in eggs until combined.
6. Stir in cream.
7. Pour half cheese mixture on the biscuit base.
8. Put blueberry filling into a piping bag. Pipe half the filling on the cheese mixture in circular
movements.
9. Top with remaining cheese mixture. Then, pipe remaining blueberry filling in three round circle. (Please refer to the left image below)
10.With a toothpick, make a line across the circular design from the centre towards the outside of the web. This will give a pattern looks like a spider web. (Please refer to the right image below)
11. Place cake pan in a 10" pan over a larger dish and fill with boiling water until it reaches half the height of the cake pan.
12. Bake in preheated oven at 150'C for 15 minutes. Then, reduce oven temperature to 140'C and bake for another 40 minutes or until the cake is set but still wobbly in the centre. Turn off the oven and leave the cake in the oven with the door closed for 30 minutes.
13. Remove water bath and leave the cake to cool in oven for two hours with the door ajar.
14. Cool cake completely. Cover and refrigerate overnight.
Here is a website to show how to cut a cheesecake (WikiHow)
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Ingredients: Blueberry Puree
1/2 cup water
1 1/2 cup organic blueberries
2 tbsp lemon
1 tbsp sugar
1 1/2 tbsp corn flour
Mix all the above ingredients and boil them for 30 minutes until all the blueberries becoming puree. Sieve and set aside.
Ingredients: Cheesecake base
110g butter
180g Digestive biscuits, finely crushed
50g cornflakes, finely crushed
20g cocoa powder, sifted
20g brown sugar
Ingredients: Cheesecake filling
500g Philadelphia cream cheese, at room temperature
120g castor sugar
20g corn starch, sifted
230g Mascarpone cheese, at room temperature
4 medium eggs, beaten
1 tsp vanilla
300ml whipping cream
200g blueberry puree
Base
1. Melt butter in a pan over a low heat until it is boiling.
2. Add in combined biscuits, cornflakes, cocoa powder and brown sugar.
3. Stir-fry thoroughly until they are combined and mixture is fragrant.
4. Grease a round 9" false bottomed or spring form cake pan. Spread and press mixture evenly until
firm. Spread melted chocolate on base if desired. Refrigerate until set.
Cheese filling
1. Beat cream cheese in an electric mixer at low speed until smooth and fluffy.
2. Add in sugar and beat until well combined. Scrape down on side of bowl frequently during
beating.
3. Mix in corn starch until combined.
4. Stir in mascarpone cheese gently until softened mix into cream cheese mixture on low speed.
5. Slowly add in eggs until combined.
6. Stir in cream.
7. Pour half cheese mixture on the biscuit base.
8. Put blueberry filling into a piping bag. Pipe half the filling on the cheese mixture in circular
movements.
9. Top with remaining cheese mixture. Then, pipe remaining blueberry filling in three round circle. (Please refer to the left image below)
10.With a toothpick, make a line across the circular design from the centre towards the outside of the web. This will give a pattern looks like a spider web. (Please refer to the right image below)
11. Place cake pan in a 10" pan over a larger dish and fill with boiling water until it reaches half the height of the cake pan.
12. Bake in preheated oven at 150'C for 15 minutes. Then, reduce oven temperature to 140'C and bake for another 40 minutes or until the cake is set but still wobbly in the centre. Turn off the oven and leave the cake in the oven with the door closed for 30 minutes.
13. Remove water bath and leave the cake to cool in oven for two hours with the door ajar.
14. Cool cake completely. Cover and refrigerate overnight.
Here is a website to show how to cut a cheesecake (WikiHow)
 |
| My first attempt of 'Spider Web" Cheesecake. There is still a large gap of improvement :) |
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