Strawberry and blueberry cheesecake
If my wife’s dessert specialty is Brazo de Mercedes, blueberry cheesecake is the one for me. These two desserts are the most commonly requested food items that come out of our kitchen that’s why every festive occasion like Christmas and New Year this is a main stay on our dining table. But this year I want to change it as I think for the last 10 years I had served the same blueberry cheesecake recipe so the best way to do it is to make the change subtle just to be on the safe side, I still want people who will try this one to have the same experience with my original blueberry cheesecake. So what are those subtle changes? I changed two things first is the toppings where I replaced blueberries to mixed berries (raspberries, strawberries and blueberries) which in effect gives more flavours for the palate to play with, I also added walnuts to the crust and bake it to give it a firmer base.
The result is the same as my blueberry cheesecake they loved it! It also let me think that I can serve other flavours on future occasions and make cheesecake more generic specialty. So what’s next? Passion fruit cheesecake or Black Forest cheesecake?
Happy Valentines to all of you!
Ingredients (Crust)
1 cup crushed graham crackers or malt crackers
2 tbsp unsalted butter
1/2 cup brown sugar
1/2 cup walnuts, roughly chopped
Ingredients (Toppings)
1 cups fresh blueberries
1 cup raspberries
3 punnets strawberries
3/4 cup sugar
2 tbsp unsalted butter
2 tbsp lemon juice
1 tbsp cornstarch
Ingredients (Cheesecake)
3 packs cream cheese, softened
2/3 cup powdered sugar
2 tsp vanilla extract
3 cups thickened cream
4 tsp unflavoured gelatine
1/2 cup hot water
Method (Crust)
1. Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)
3. Chill in fridge for around 20 minutes.
Method (Toppings)
1. Place 1/2 cup of blueberry, 1/2 cup of raspberries, 2 punnets of strawberries and all other ingredients in a saucepan and cook in medium heat until all berries have broken down. Using a hand blender blend the berry sauce until smooth in texture, cook for 5 more minutes.
2. Set aside and let it cool down before using.
Method (Cheesecake)
1. Place softened cream cheese in a bowl together with sugar and vanilla extract, now using an electric mixer beat the cheese until thoroughly mixed.
2. Dissolve gelatine in hot water then add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
3. Now add thickened cream and fold until it’s evenly mixed.
4. Pour over the prepared crust.
5. Then top it with the berry sauce and mixed berries. Refrigerate for at least 6 hours before serving.
suppers & buffets with Bill & Sheila
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