here’s your cake, i made it since last night. which made me and kadek has to take turn mixing the cream cheese, coz we don’t have any electric mixer (i’m eyeing on philips hand mixer 300 IDR sumthin):P uh, well, thought the whole family loves it (even my grumpy grandma).
bluberry almond cheesecake
(modified recipe from a web that i couldn’t find again, but luckily copy the recipe already)
250 gr digestive biscuit
200 gr butter, melted
600 gr cream cheese
100 gr icing sugar
250 whip cream
3 cup soya milk
blueberry jam (just enough for the top layer)
chopped almond (as u wish)
how to make:
1. recommended equipment: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve (of course we don’t use all of them, we just used what we have in our kitchen)
2. making the base: butter and line a 23cm loose-bottomed tin with baking parchment. put the biscuits in a plastic food bag and crush to crumbs using a rolling pin (we use the hand grindstone instead, haha). transfer the crumbs to a bowl, then pour over the melted butter. mix thoroughly until the crumbs are completely coated. tip them into the prepared tin and press firmly down into the base to create an even layer. chill in the fridge for 1 hr to set firmly.
3. making the filling: place the cream cheese, icing sugar, whip cream and soya milk into a bowl, then beat with an electric mixer (we used our hand manually until tired) until smooth. continue beating until the mixture is completely combined. now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. smooth the top of the cheesecake down with the back of a dessert spoon or spatula. leave to set in the fridge overnight.
4. un-moulding and topping: bring the cheesecake to room temperature, about 30 mins before serving. to un-mould, place the base on top of a can, then gradually pull the sides of the tin down. slip the cake onto a serving plate, removing the lining paper and base. decorate them with bluberry jam on top and sprinkle the chopped almond, voila, you got yourself a delicious cheesecake:)
here’s the fake attempt of bhumy eating the cheesecake on a xmas morning. eventhough it’s fun for him with the fact that his dad finish all the cheesecake. don’t worry son, i’ll made you more cheesecake next year (when you can eat them by then;)):
bhumy is 5 months and 10 days old, he is still fully breastfed, thought he tried some banana, avocado, pear, carrot and brocolli the last few days (just for tasting though), he is very excited playing with his spoon and drinking water through his own drinking cup. gonna post them next time. merry xmas everyone!