Today was my mom’s birthday and I made her favorite cake, cheesecake.
The reference for this cake is taken from here: http://mablogeria.blogspot.com/2009/06/blog-post_13.html, with a few alterations.
You should prepare this cake a day in advance.
For the crust:
– 250 gr ground biscuits- I used the “Original Carmelised biscuit” from “Lotus” (it’s those carmelised biscuits that are usually served in coffee shops packed separately, but I found in the supermarket biscuits that come in a 250 gr package and not separately.) You can use petit-beure instead.
– 100 gr melted butter
– 2 tbs brandy, or any other alcohol you like.
For the filling:
– 250 ml sweet cream
– 1/2 cup sugar
– 40 gr (1/2 a package) instant vanilla pudding powder
– 500 gr cream cheese with 9% fat
– 225 gr cream cheese with 30% fat (one package of Napoleon cheese)
– lemon zest from half a lemon
For the blueberries topping:
– 2 tbs sugar
– 2 tbs cornstarch
– 1/4 cup water
– 1 tbs lemon juice
– 1 cup blueberries (you can use frozen)
Prepare the crust: ground the cookies (what I usually do is I put the cookies in a double plastic bag and crush them with a heavy tin of canned goods).
Add the melted butter and the alcohol to the crumbs and mix well.
Flatten the crumbs in a baking dish with baking paper and place it in the freezer while you prepare the filling.
Prepare the filling: Use a mixer. Pour the sweet cream into the mixer bowl and start whipping it.
Mix the pudding powder and the sugar together and gradually add that mixture into the mixing bowl while you whip the cream on a high speed.
Once the cream is stable (when touched it maintains its form), lower the mixer speed to minimum and gradually add the two cream cheeses and the lemon zest.
The filling is ready.
Take the dish with crust out of the freezer and spread the filling on top.
Refrigerate the cake for a day.
Put the cake in the freezer and prepare the blueberries topping:
The recipe for the topping is taken from here: http://www.blueberry-recipe.com/new-york-cheesecake-with-blueberries.html
Prepare the topping: Boil in a small saucepan on a low heat the sugar, cornstarch, water and lemon juice, stir while cooking until it thickens.
Mix in the blueberries and raise the heat, boil until the blueberries begin to bubble.
Chill the topping, put in the refrigerator until it cools down.
Then spread the blueberries topping on the cheesecake.
Return the blueberries-cheesecake to the refrigerator for another couple of hours.
Comment: if you don’t use carmelised biscuits you can add a bit more sugar to the filling or to the crust if you like it sweeter.
Eat and enjoy.