Friday, January 15, 2010

Easy blueberry cheese cake

10 DIGESTIVE biscuits (battered to crumbs )
2 Tbsp melted butter
1 Pack (225gm) of PHILADELPHIA Cream Cheese
200ml of Sour cream
1 Pack (150gm) of white chocolate (optional)
4 Tbsp sugar
1Tbsp cornflour
3 small eggs
3 Tbsp of blueberry conserve/jam

Heat the oven to 180 degrees. While the oven heats up, MIX Digestive biscuit crumbs and butter. Then, press onto bottom of a 9-inch springform pan.

Double-boil the cream cheese and white chocolate. Then add the sugar to the mixture. Leave 1 square of the chocolate and grate it as soon as it come out from the oven.

Beat all other ingredients except for blueberry jam until moistened (Batter will be thick). Mix in melted cream cheese and white chocolate and beat again on lower speed. Fold in blueberry conserve with a spoon. Pour over Digestive biscuit crust prepared above. Bake in the oven using water bath method , for 30 minute or insert a small knife into the center of the cake and it will comes out clean. Don't forget the left over square of white chocolate.

Note: The white chocolate is an option. I always have stock of it at home (love chocolate). It makes the cheesecake taste even better and you can substitute blueberry with strawberry or other jams. Give it a try!

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