Monday, April 19, 2010

Blueberry Cheese Cake (pastry base)

I like this angle to present the first piece....

Water-bath cheesecake..... It really gives the cheesecake a better looks ^^
I like the pastry base very much!! The texture of the cheesecake is a bit firm compared to my previous bake. A little amount of unsalted butter added into the cheese batter may be the reason.
I wanted to do the swirl (something like the creamer on top of cappucino). Pynn forgot to listed down that the swirl need to be drawn before baking. After i took out the cheesecake from the oven, it's set and can't do the swirling anymore. I just create this (you think it is wheel or spider seb)?? or just anyhow draw??? I hope you don't find it ugly since it's my first attempt using plastic beg to do hand decorating >_< Receip from Pynn Lee

(can make 3 pieces 8"pan, can be refrigerated for 1/2 year )
Ingredient A:
250g Butter, soften
100g Icing sugar 1 egg

Ingredient B:
380g Flour
t tsp vanilla essence
1.Whisk butter and icing sugar with medium speed. Add in egg to combine well.
2.Slowly add in the flour and essence to form dough.
3. Arrange the dough as base into 8" springform pan. Prick with fork, bake at 160C for 10-15 mins. (Don't over bake until dry, just bake until it's cooked)

500g Cream Cheese
75g Unsalted butter
130g Icing sugar
1 egg
1tsp Vanila essence
1 tbsp lemon juice
some Blueberry Filling
1.Whisk ream cheese, butter, and sugar with medium speed until creamy and silky.Add in egg to combin well. Then, add in vanilla essence and lemon juice to stir well.
2. Pour half the cream cheese batter onto the pastry crust. Arrange some blueberry filling, and cover with the remaining cheese batter.
3. Steam-bake 35min, 150C. (Put your cheesecake at the lower part of the oven to avoid breaking at the top.)
4. Rest the cheese cake in the oven for 1 hour. Decorate with some blueberry on top, refrigerate for at least 8 hours.

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