The other day, I gave her a bit of this truly awesome blueberry cheesecake. She twirled it around in her a mouth for a bit, looked nonchalant, and went straight back to watching TV. Like, what?! How can my very own flesh and blood not love cheesecake? What’s worse, I found out today that she has an aversion to all tomato-based food. Give her anything with the tangy taste of tomato and she’ll spit it out. This child is not mine! I demand a maternity test!
Thankfully, my friends have kids. And Ollie, who is 2-1/2 and a self-proclaimed “cake monster”, loved this cheesecake. He and his mamma M came by recently for a playdate with E, but he ended up more entranced by my oven offerings. After polishing off a big slice of this cheesecake, he asked for more – Oliver Twist indeed!
The kid has good taste. This Japanese-style cheesecake is wonderfully light and not too sweet. Instead of being smothered by a blanket of gooey blueberries, it has just a layer of the fruit tucked above the crust. A topping of sour cream offsets the sweetness.
My little fan Ollie is set to come back for more. Since we’re making their playdates a regular thing every Thursday, I’m gonna bake something for him each time. Those of my friends – that includes you, ST subs! – who wanna swing by for dessert are welcome every Thursday around lunch. After all, I love anyone who loves me. Or, at least, loves my cakes.
(Adapted from Keiko Ishida’s Okashi)
65g Digestive biscuits, crushed
25g unsalted butter, melted
220g cream cheese, at room temperature
50g castor sugar
2 egg yolks
1 tablespoon whipping cream
1 teaspoon vanilla extract
80g canned blueberries, drained and lightly pat dry
130g sour cream
20g icing sugar
1. Preheat oven to 170 deg C. Lightly grease a 15-cm round cake pan with a removable base.
2. Combine biscuit crumbs with melted butter and press it down onto the base of the pan. Place pan in fridge to set.
3. Beat cream cheese, sugar, egg yolks, whipping cream and vanilla together until smooth (make sure cream cheese is well-softened at room temperature or you’ll get yucky little lumps),
4. Spread blueberries over the biscuit base, pour cream cheese mixture over it and bake for about 30 minutes (check from 20 minutes onwards) until surface is firm and springy to the touch.
5. Take out the pan and increase oven to 200 deg C. Combine sour cream and icing sugar, then heat mixture in microwave oven until it becomes smooth and liquidy. Pour over baked cheesecake and bake for about 2 minutes for sour cream layer to set.
6. Cool cake pan on a wire rack. Cover with cling film and chill in fridge overnight. Run a knife along the edge of the cheesecake to unmold.