Blueberries are blue,
thanks to a blue/purple pigment called 'Anthocyanin' (antioxidant),
Antioxidants can be easily destroyed with heat:
Most blueberry cheesecakes have blueberries baked with the cake
but in this cheezy recipe...
the goodness of antioxidants are kept just by throwing fresh blueberries on the top.
Pretty !
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| Crushing the Crackers |
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| Rolled Oats (fabulous source of fibre) |
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| Brown Sugar |
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| Double-boil to Melt the Unsalted Butter |
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| Crust is Ready ! |
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| Star Ingredients for the Filling |
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| Sour Cream, LIGHT ! |
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| Mixing the Cheese, Cream and Sugar |
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| 2 Eggs, Cracked |
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| Zest from an Orange |
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| Throwing in Some Colors for the Filling |
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| Filling the Cake Base |
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| Can You Smell the Cheeeeeze ? |
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| 2 PunnetBlueberries ! |
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| Simmering the Mashed Grapes & Brandy |
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| Voila ! |
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| Happy Birthday Babe :) |
Makes One 8-Inch Cake , Serves 8 – 9
INGREDIENTS
Crust:
- 125g unsalted butter, melted
- 100g rolled oats
- 100g low-salt-hi-fibre crackers, crushed finely
- 2 tbsp brown sugar
Filling:
- 375g light cream cheese
- 100g ricotta cheese
- 80g white sugar (fine)
- 125g light sour cream
- 2 eggs, cracked
- 1 tbsp orange zest, grated
- 1 tbsp plain flour
Topping:
- 250g fresh blueberries (2 punnets)
- 240g (drained) canned grapes, mashed
- 30ml brandy
METHODS
Crust:
- Line an 8-inch round spring-form cake tin with baking paper.
- Add oats, cracker crumbs to the melted butter and stir in the sugar.
- Press half of the crust mixture into the base of the tin.
- Patiently press the remainder around the sides of the tin and firm in place (leave some gap from the rim).
- Refrigerate for 20minutes.
- Preheat oven to 180°C.
Filling:
- Beat the cream cheese, ricotta, sugar and sour cream in a mixing bowl with electronic mixer until smooth.
- Beat in the eggs, zest and flour until smooth (without lumps).
- Pour the filling into the chilled crust.
Cake:
- Bake for 40 - 45 minutes until filling is set.
- Remove from the oven and leave in tin to cool.
Topping:
- Scatter blueberries on top of the cheesecake.
- Simmer the grapes and brandy for 2-3 minutes.
- Brush it over the blueberries.
- Refrigerate for several hours (till chilled) or overnight.
Remarks:
- Crust pretty bland; can use Mcvites for more taste (↑ fat as well)
- Add more orange zest for tangy punch
- Texture of cake is good; slightly spongy with a full taste !
Recipe Adapted from:
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