It’s the third weekend after starting a new job. Colleagues are friendly and nice. One has been craving for a blueberry cheesecake since long. Reason for long: I have known her for a few years. She complained that recipe publishing did not satisfy her and wanted real stuff to taste. OK, OK!
Originally, I wanted to bake one which I tried before. But a colleague told me that she did not like baked but chilled cheesecake. OK OK! Let’s try a new recipe, from Tony Wong.
The recipe calls for a 23cm cake tin. To let myself proof test the new trial, 18cm and 16cm cake tins were used. I cut a slice shortly after the blueberry filling was laid. It spilled down the cuts. Beautiful, isn’t it? It is soft and melted in mouth. Gorgeous!
150g ground digestive biscuit 65g melted butter
250g blueberry filling
Mix the ground biscuit and melted butter. Lay the mixture over the cake tin base.
Beat the cream cheese until smooth.
Bring 100g milk and half portion sugar to boil
Mix 70g milk, half portion sugar and egg yolks. Slowly pour in the boiled milk mixture and mix well. Let cool.
Add the softened gelatin to milk and egg mixture. Sieve it and add to the cream cheese. Beat at low speed.
Add the cream in two batches and mix well. Sieve the mixture and pour over into the cake pan. Refrigerate for at least 2 hours.
Spread the blueberry filling on top and sprinkle fresh blueberries over.