My 1st Blueberry Cheesecake

Sponge Cake (base for cheesecake)

First we have to prepare the base of the cheesecake 1st, which is the sponge cake.

Recipe for sponge cake

(A) 2 eggs & 60g sugar
(B) 48g flour
(C) 32g melted butter
1. Put (A) into mixing bowl and whip until light & fluffy;
2. Fold in (B) and mix till well blended;
3. Stir in (C) and mix until well incorporated.
4. Pour batter into a 21cm greased and lined round mould.
5. Bake at 160 degree celcius for 30 minutes or until the surface of the cake springs back when pressed (I normally use a toothpick to test. Insert and if comes out clean, it's ready) Remove it from the mould immediately once baked and leave to cool.

Blueberry Cheesecake

After we have done the base of the cheese cake, here comes the body of the cake:

The cheese portion;

(A) 250g cream cheese + 55g sugar
(B) 20g cake flour
(C) 1 1/2 egg yolk + 1/2 egg
(D) 200ml sour cream
(E) 1 1/2 egg whites + 37.5g sugar
(F) 15g cornflour
(G) 175g blueberry pie filling

1. Cream (A) till light, add in (B) and mix till well blended;
2. Add (C) and cream till smooth and light;
3. Add (D) and mix till well combined (note: do not overbeat when adding sour cream);
4. Whip (E) till stiff, add (F) and mix well. Add this into the cheese mixture and mix till well incorporated;
5. Grease and line a 21cm round cake tin, then place the thin layer of the vanilla sponge cake on the bottom;
6. Pour in some of the cheese filling. Put some blueberry pie filling on top and pour the remaining cheese filling on top.
7. Bake at 150 degree celcius for 90 minutes or until cake is set;
8. Leave to cool. Refrigerate overnight.
9. Remove it from the mould, then evenly spread blueberry pie filling on top.


The recipe was adapted from Alex Goh Baking Class - Creative Making of Cakes

Best Friend's Birthday

Today is my best friend's birthday so I have decided to make her a blueberry cheesecake last nite. Piece of advise, never decide to make a blueberry cheese cake at the very last moment. Disaster.. :p

I manage to make one after struggling with all the ingredients, phew.. Hehehe.. It's my 1st time making one. Can't make a normal size cheesecake in my small oven, I have to cut everything by half. Seriously half an egg is very hard to measure.

Types of Flour

Before I can actually get the chiffon cake recipe right, I have always been confuse between all the so call 'flour'. Got wheat flour, cake flour, multipurpose flour, self raising flour etc. What is the difference between these flour(s)? :P

If I'm not mistaken, most of the flour is wheat flour. It is the protein contents in the flour that determine the types of flour.

Cake flour is also called soft flour, suitable for all types of delicate cakes & pastries dough, whereas multipurpose flour is a combination of soft and hard flour which is a standard compromise in contemporary recipes.

I have tried both flours in the same chiffon recipe and find that by using cake flour, the texture and the 'fluffiness' of the chiffon is much better compare to the one using the multipurpose flour.

But the one using the multipurpose flour seems to require less baking time than the cake flour version.

Mini Chiffon Cuppies

Yesterday was stocktake day... I went back to office to work but can't wait to go back home and try my hands again on the ever so tough chiffon cake... :D

Tatata... proudly present my master pieces...

Mini Chiffon Cuppies!!!

First time baking

How do I start this? Hmm.. baking is actually something I pick up to release my frustration.

But it seems that the more I bake, the more I'm addicted to it. The fragrant smell of a cake baking in the oven and the satisfaction from seeing the cake rise up in the hot oven is something I can't resist.

Hahaha.. but of course there will also be the bad, the ugly and the burnt smell of those 'cakies' overdone in my little oven.

Pictures will be available soon...