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Blueberry Cheesecake

birthdays, cakes, family 3 Responses »
Mar 122013

It’s my boy’s birthday today and yet, we’re not around to celebrate it with him due to some undesirable last minute changes made to the trip. Poor him! :(

Nevertheless..

Happy 11th Birthday, darlinggggg… *hugs & kisses*

Boy1 is sensitive and sweet, too sweet sometimes. Grin. I remember when i was feeling down a couple of weeks ago.. he said, “I rather you’re angry with me than being sad like this. At least, when you’re angry, you’re not so sad. You’re just angry. Seeing how sad you are now made me sad too, mom”. Then, he continued, “Why not i make you angry now? That way, you won’t be sad anymore?”. LOL!

When he got to know that we will not be around during his birthday, he was a little upset. Still, he quietly told me that his ultimate birthday wish is for the husband and i to have a fantastic time in Japan, Like a Honeymoon, he said. He requested, Mom.. do check out the hot spring for me please and my eyes twinkled a little. Little did he know that we will indeed be at the onsen on his birthday! I’m so gonna surprise him with short videos which i will send over on today. :)

So yeah, this Blueberry Cheesecake post is specially dedicated to my firstborn, who loves me so much so that it pains me when i fail to reciprocate (physically) sometimes. Bad mom, i am. I am.

Why blueberry cheesecake?

Because my mom loves cheesecake.

She was staying at my place for about a week when i decided i wanted to bake her something she loves. Usually, the only bakes that i can tabao back to her is butter cakes, which can withstand rough journey. She ever requested for cheesecake but i told her that it wasn’t possible. When she got to know that i was gonna bake her a blueberry cheesecake, she was as pleased as punch. :)))))

Blueberry Cheesecake

for 8″ cake

Crust

Digestive biscuits 140g
Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Refrigerate for an hour.

Filling

500g cream cheese
110g castor sugar
2 tbsp plain flour
1 tsp vanilla essence
2 tsp lemon zest
3 large eggs
30g homemade yogurt/ whipping cream

Topping

500g blueberries
150-200g sugar
zest and juice of 1 lemon
2 tsp cornstarch

Method

1. Beat cream cheese and sugar until creamy. Beat in flour until smooth. Add eggs one at a time, mixing until just incorporated. Gradually add yogurt or whipping cream and lastly, add all other ingredients until well mixed.

2. Bake at 150 (depending on your oven) in water bath for 1 hour 30 minutes or till the edge of filling is set and centre is slightly wobbly. Cool on rack for 5 minutes.

3. In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly.  Cover to keep warm and set aside.

Note :

Please, please let your blueberry sauce to sit around, cooled and thickened before pouring it over. I didn’t have the luxury to wait at that time i shot these photos as we were rushing out so, i didn’t wait and poured it straight. Result? Watery sauce which isn’t so pleasant to the eyes. :(

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The blueberry sauce is more than enough to cover the whole cake.

So, what do you do with leftover?

Lemon Ricotta Pancakes with Blueberry Sauce of course!!! *wink*

You know i love cheesecakes. Of course i’ll say, SO GOOD!!!! Hahaa!

Mummy loved it so much that she had 3 slices on that very day, followed by 1 more slice the next day. Dang, it’s truly a joy to bake for good people who enjoy your goodies hor? :)

Hopefully boy1 is having a great time with his grandparents and aunt… & brothers… Gawwdd, i feel so awful as i draft this pre-Japan. SO AWFUL!!!! :`(

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Upside Down Plum Cake

cakes 6 Responses »
Feb 162013

Not too long ago, plums were in the season.

Left,right, up, down.. the supermarkets were filled to the brim with them. Some were really sweet and juicy and some, juicy yes, but incredibly sour. Exactly the moment i was waiting for! *grin* I can finally use the plums to bake this cake!! YAY! (i’d feel bad if i were to use those sweet and juicy ones which the boys love. so usually, i’ll save those for them)

I didn’t just use one type of plums.

As you can see, there were black ones and of course, the dark red ones. Taste wise, not much of a different. Perhaps the texture yes, but taste.. both were equally tart!

The recipe didn’t request for pistachio but i thought the cake looked a little boring if i didn’t dress it up. And, i happened to have pistachios in the fridge! What i did was to toast the pistachios for a couple of minutes, wait till it cooled before i crushed them with my pestle and mortar. :)

Upside Down Plum Cake

1 1/2 sticks (170 gr) butter, softened
120g light brown sugar
1 tablespoon honey
8 plums, cut into segments
1 1/2 (180 gr) cups flour
2 teaspoons baking powder
1/4 teaspoon cardamom *i used cinnamon
1/4 teaspoon salt
150g sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup (140 ml) milk

Method

Preheat oven to 350F. Grease a 9-in pan with 2-in sides.

In a skillet melt half the butter with honey and sugar over medium heat, stirring until smooth sauce forms. Pour sauce into prepared cake pan, arrange plum segments on top.

Mix flour, baking powder, cinnamon and salt in a medium bowl, set aside. With a mixer, whip remaining butter and sugar until creamy. Add eggs and both extracts and whip until white and fluffy. Add 1/3 flour mixture, mix until just blended. Add 1/2 milk, then 1/3 flour, the rest of milk and flour, mixing until just combined.

Pour batter over plums, bake until golden, about 1 hr. Let cool in pan for about 15 min, run a knife around the edges and carefully invert onto serving platter. Serve warm, with whipped cream or ice cream.

(recipe adapted from here)

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The cake is lovely to be enjoyed plain but adding a scoop of ice cream to it takes this dessert to a whole new level!

So, i say.. eat it with ice cream please.. do warm the cake for a tiny while before topping it with ice cream alrighty? ;)

What i really like about this cake is, it’s rather simple to bake and yet, as gift.. it’s deemed appropriate and presentable too because aesthetically, it’s pretty pleasant to the eyes, not your usual boring butter/pound cakes sort. Best of all, it can withstand harsh journeys to the receiver’s abode!

I’ve gifted this cake thrice and all three times, upon receiving, the receivers will let out a small wow. *giggles* That pleases me to no end to be honest.. the joy of baking for others, fun! :)

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Red Velvet Christmas Cake!

cakes, cupcakes & muffins, festive yummies No Responses »
Dec 222012

I almost didn’t have a Christmas post this year.. but thank goodness, here it is, a last minute sorta thing, because i’ve got a cup of leftover finger licking good cream cheese frosting from my Fluffy Carrot Cupcakes (click on the link for recipe) just a day before.

I was toying with the idea of making more carrot cuppies since they were quite a hit but in the end, i decided to try my hands on red velvet cake instead.

Truth be told, i’m no fan of red velvet cake. It’s neither here nor there. What kinda cake is it?? Grin. I know right.. come smack me please, you RV fans! But you know what, with the cream cheese frosting, methinks RV cakes aren’t so bad after all. :)

My Christmas Fruit Cake isn’t ready yet.. so, if you’re looking for a last minute Christmas Cake recipe, why not give Red Velvet Cake a go?

It can be dolled up and looked rather festive in my opinion. ;)

Red Velvet Cake

227g unsalted butter
1 cup sugar
4 large eggs
2 1/2 cups flour
50g cocoa powder
1 1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 tbsp white vinegar
1 cup buttermilk
1 tsp vanilla
few drops of red colouring

Method

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour with all other dry ingredients. Add to mixer bowl along with the vinegar and vanilla. Alternate with the milk. Mix to combine.
5. Pour the batter into the cake tin.
6. Bake for 40-45 minutes until a cake tester comes out clean.

* I used a small loaf cake tin + 7 cupcakes
* for frosting, please refer to the Carrot Cupcakes recipe

(Recipe adapted from Matcha Cupcakes)

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Because this is a butter based cake, the recipe isn’t suitable for refrigerating. Only use this recipe if you were gonna devour all of it on the day itself. Alternatively, you could refrigerate but before consuming, please, leave the cake in the room temperature for at least 30 minutes.

When the cake was done, i couldn’t help but to steal one cuppie for tasting.. I LOVE IT! Hee! The sweetness was just right and the cake texture was not dense but fluffy! But do take note that this was when the cake was eaten on the day itself. If you’re thinking to refrigerate the cake, it’s best to use a recipe that uses oil instead of butter.*wink*

Last but not least…

Have a Merry Christmas!!

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