Blueberry cheese cake

It's Summer time! Berries are in season and i can't help but grab some of these blueberries in the grocery as they are on sale.  DH loves cheesecake and here is the latest one, using fresh blueberries.  I often use bueberry toppings in tin can, but this time, there is no excuse not to use the fresh fruit in season.

Ooozing Fresh blueberries, some crushed and some I've kept whole to have some bits and pieces every bite. The good thing of making your own topping is, you have the control of its sweetness.

My cheesecake has evolved, from that of a densed custard texture to this which is a little bit airy and light but still have the same tang to it.  For this, I just trusted my gut feeling as to how much to use and it was perfect, just the way i wanted.   I am so happy with the result of my experiment, hence, blogging comes in handy to document it.  I am sure i wouldn't remember it after some time.

Ingredients:

blueberry topping:

2 packs of blueberries (about 2 cups)

3 T sugar

3 C. water

Cheesecake:

2 packs philadelphia cream cheese (must be at room temperature)

1/2 C. All purpose flour

2T cornstarch

3 eggs (separated)

4T. Sugar ( half for cheese mixture and half for eggwhite) 

Juice of 1/2 lemon

base

1 pack digestive biscuit (wheat biscuit)

1 stick butter (softened at room temperature)

Procedure:

1. Make the topping by putting the blueberries in a saucepan, add water and sugar, bring to a boil, turn the heat to low and let it simmer for about 20 minutes until the bueberries are wilted and liquid has reduced. Crush some of it with a fork and leave some as whole. It should be a thick syrup consistency with bits and pieces. Remove from heat and set aside to cool down.

2. Make the crust by crushing the biscuits in a food processor. If not using food processor, place the biscuits in a bag and crush it until fine with bottle or rolling pin. Mix the melted butter by hand by rolling the butter in the finely crushed biscuits and pressing it as you go. Mix thoroughly until well combined.  Texture should be a little damp.  

Using a springform pan, press the butter and cookie mixture into the base.  Finish it up by using the bottom of a glass to tamper.  Make sure it is evenly distributed. Place in the fridge to let it set. About 30 minutes.

4. Preheat of 280 degrees C. Prepare 2 mixing bowls. One for the eggwhite mixture and the other for the yolk mixture. Separate the eggs, make sure the bowl you used for eggwhite is clean and grease free, otherwise the egg won't rise accordingly. Place the eggyolk in a cup. Set aside the  eggwhite and prepare the other ingredients. 

Using an electric mixer, beat cream cheese until soft and creamy, add eggyolks one at a time whilst continue mixing, 2 T sugar, flour, cornstarch and lastly the lemon juice. Set aside. Wash the beaters of the electric mixer and wipe clean and dry.

5. Beat eggwhites until soft peak. Add 2 Tablespoons sugar slowly while mixing until stiff. Do not overbeat.

6. Fold in the flour mixture to the eggwhite until well mixed. Keepin it just until you dont see lumps and bumps. Do not overmix as the air in the eggwhites gives it the light and airy texture of the cake..

7. Add the mixture to the prepared base in a springform pan. Make it flat and smooth and tap a few times to get rid of air bubbles.  Cover with a foil sealing the edges.  Bake for 1 hour.  To check doneness, tap the top of the cake, if it doesnt stick to your fingers, and is completely set, it should be done.

8. Let it cool down at room temperature.  Add the prepared blueberry topping, spreading evenly on top.  Chill for atleast an hour.