Blueberry Cheese Cake
Base – 8″ cake tin, grease tin all over and line
100g Marie biscuits, crushed
100g Butter – melted
Mix all the above ingredients and press onto the cake tin base.
250g Cream cheese (keep at room temperature before use)
65g Whipping cream
60g Sugar (half portion to egg yolks and egg whites)
3 Egg yolks
3 Egg whites
1/2tsp Vanilla flavour
1/2tsp Lemon juice or lemon oil
- Cream the cheese and half portion of sugar together and slowly add in the whipping cream together with vanilla flavour and lemon juice. Beat the mixture till light and fluffy and smooth at medium speed. Scrape bowl and egg yolks one at a time until all combined and transfer to a larger bowl.
- Whisk egg whites and balance sugar till peak form. Use spatula to fold egg whites to cheese mixture. Mixture must be light and not watery.
- Pour cheese mixture into prepared cake tin.
- Steam bake at 160C for about 1 hour and leave to cool.
- Measure 200g blueberry pie filling in a pot and put on low heat till blueberry pie filling becomes warm then spread on to the cheese cake.
- Put Blueberry cheese cake in fridge for at least one hour before serve.
Ann, I wonder why nobody commented on this….I am now more confident with cheesecake and would like to bake this as a birthday cake for a friend next Friday. I have questions here which need your guidance (I apologize if I am asking too many questions)….
Can I use vanilla essence instead of vanilla flavor?
Is the bottom crust supposed to be crunchy like biscuit or soft but firm (my oreo cheesecake bar is soft but firm)?
Am I supposed to beat egg whites and sugar till soft peaks or sharp peaks are formed?
What is steam bake and how to do it?
Do I bake at the lowest level i.e just above the base of the oven or middle level is fine?
Which brand of pie filling did you buy?
Ai Li, This recipe was posted when I just started my blog. That time I was still very new to blogging so no comment. Anyway I'm happy to have your comment here.
Vanilla flavor is vanilla essence or extract. You can use either one of these.
The crust is firm after chilled not crunchy type because it is blended.
The egg whites cannot be too soft, it will inflates after mixing and it is very difficult to fold if egg whites are too stiff peak.
you may like to watch this http://www.youtube.com/watch?v=SEfO4cL-yqM
For steam bake (water bath) cheesecake, is to keep the cake soft and moist. Please refer to my post https://www.anncoojournal.com/2010/07/repost-japanese-cotton-cheesecake_25.html or check my Lemon Delicious. Use a bigger pan with water and place your cheesecake on top and place at the lowest rack of the oven and bake at low temp. 160C. I always used Philadelphia cream cheese.
Oh, never mind if the cheesecake cracks. After all you topping it with blueberry filling.
Ann, I wished I had found your blog earlier…anyway, thanks for welcoming me here!
I had watched the video on egg white beating. So for this recipe, which stage – soft or stiff peaks or in between? I think your butter cake is soft peak
I had crossed reference your Lemon Delicious recipe and understood what is water bath. But I still have these questions :-
The tray with water must it be of the same height as the baking tray? Is it ok if its taller or shorter?
Is it possible for the water to dry up and do I have to top it up? Do I use hot or normal tap water?
All other points noted. Thanks so much!
Sorry, 2 more questions – do I have to wrap my baking tray with aluminium foil? Do I wrap the whole tray or just half the height of the baking tray? Very sorry for asking so many questions. Hope I am not frustrating you. Sorry!
Ai Li，yes the egg whites should be in between.
The water should be around one and a half inches high as you can see in my Japanese cotton cheesecake, the water is not really very high. I placed my cake pan directly on that black tray.
After baking for about 30 mins, you can add a little more tap water. Do not open the oven door for too long.
Wrap up all the sides of the cake pan with aluminium foil to prevent water sipping in. Take note: I'm using a cake pan about 2.5 inches height.
Ann, thanks! I don't have a 2.5" height can I use 3"? Do I leave the cake to cool in the baking tin or lift it up by the parchment paper once out of the oven and cool on the rack? Thanks again for your help!
Ann, I baked this today. It came out without any crack but it is evenly browned at the top. Does it mean I have failed because I read somewhere a perfect cheesecake is without browning at the top? So does it mean it is over baked? Thanks!
Ai Li, you've baked a perfect cheesecake 😀 My cheesecakes are mostly browned on top. Sometime there are some cracks, it is mainly due to the texture of the egg whites.
Really? I made it? Great and a BIG THANK YOU TO YOU!!!!!!! The taste test will be tomorrow as the birthday girl cuts the cake and we all get to eat it. I am very sure it will be yummylicious because the recipe is from you!!! Thanks once again!!!
Ann, its really yummy! If I want a thicker cheese cream, do I double everything for the filling? You think it is ok if I double the filling but the crust remain as it is? Thanks for your help!
Ai Li, you mean double the recipe or just double the cheese cream? You can add a little cheese cream like from 250g to 300g with other ingredients. But just double the cheese cream… I'm afraid the texture will be different.
Ann, I meant double all the filling ingredients i.e cream cheese, egg whites, egg yolks, vanilla essence, lemon juice, whipping cream and sugar. The crust still remains as per above recipe. Do you think this is workable? I only wanted more cheese portion in the cake. Thanks!
Ai Li, You need to use a 10 inch cake tin in 3 inches height and bake a little longer time, maybe extra 10 minutes more. For the crust you can add a little more, like 180g biscuit crumbs and 180g butter.
Hi Ann, 180g biscuits crumbs and 180g of butter, will it bee too oily ? Usually just half g of the biscuits base ? Thanks
Ann, thank you!
Just wanted to ask whether the butter in this recipe is salted or unsalted? Sorry; i know this is an old post of yours.
Hi Siew li, Doesn't matter. Salted or unsalted butter, either one can be use.
No problem Siew li. You're welcome to leave your comment on any post you like.
Ok, tq very much! ?