Strawberry Cheesecake

Membaking lagi la pulak!
Kali ini permintaan wanita-wanita yg bakal menjadi ibu. Kebetulan cuti sekolah penggal pertama baru-baru ni saya balik ke Penang jadi sempat lah bawa balik sebiji cheesecake ni. Kelam kabut juga pada asalnya sebab masuk dapur petang, kemudian malam tu terus nak bertolak. Jadi kek tak berapa nk stabil lagi dan topping pun tak sempat nak bubuh. Elok cecah kaki je kat rumah mak, terus capai kek dan meluru masuk ke dalam rumah untuk di simpan dalam peti ais! Cuak la jugak takut tak sedap ke apa kan sebab dari pukul 10 malam bertolak lebih kurang pukul 5 pagi baru sampai.
Resepi ni asalnya dari buku Catherine Lau. Saya dah pernah post resepi ni kat rumah satu lagi tapi tak apa saya akan letakkan di sini juga sebagai panduan. Asalnya resepi Blueberry Cheesecake tapi saya tukar kepada Stawberry Cheesecake. Untuk base saya ikut kaedah yang saya biasa buat sebelum ni dan tidak mengikut resepi sepenuhnya. Saya gunakan biskut Oreo. Selamat mencuba!

BLUBERRY CHEESECAKE

Ingredients :

Base/
110gm butter, melted
200 gm digestive biscuits, finely crushed
2 tbsp brown sugar
50 gm almond flakes, toasted

Filling/
500 gm cream cheese
30 gm butter
120 gm castor sugar
Lemon zest grated from 1 lemon
Lemon juice from 1 lemon
30 gm cornflour, sifted
300 ml whipping cream
4 eggs
150 gm blueberry pie filling

Topping/
1 tsp powdered gelatine
30 ml water
150 gm blueberry pie filling
100 gm whipping cream

Method :

Base/

• Melt butter in pan over low heat. Add biscuits, sugar, almond flakes and mix well. Fry till fragrant.
• Press into a springfoam or false bottomed cake pan with the back of a metal spoon or with your hand.
• Cover cake pan and  refrigerated for at least 30 minutes.

Filling/

• Beat cream cheese and butter until smooth. Add sugar, lemon zest and juice and cornflour. Beat until smooth. Add cream and blend until mixture thickens. Slowly pour in eggs and mix until just combined.
• Pour half the filling on biscuit base. Carefully spread blueberry pie filling on filling. Pour remaining filling into cake pan.
• Place cake pan in water bath. Bake for 1 hour or until filling is set around the edge but slightly soft in the centre.
• Turn oven off. Leave cake in oven for 30 minutes with the door closed. Remove water bath from oven. Leave cake to cool completely in oven with the door ajar.
• Cover cake pan. Refrigerate for at least 6 hours.

Topping/

• Sprinkle gelatine on water. Leave for 5 minutes. Stir over low heat until mixture is clear. Stir in blueberry pie filling. Remove cheesecake from pan. Top with mixture.
• Whip cream until firm peaks form. Pipe on cake. Chill before serving.