Happy Sunday!
3 days to go til 2025, here is crossing fingers for the best for everyone 😊 Are you looking forward to 2025? I’m looking forward to many things, mostly related to my recovery, which is going so slow. Meh. I know I should not compare myself to others who went through the same, as everyone’s body is different one to another, but my gosh, I miss my daily walk, I miss my non swollen tummy, I miss running up and down the stairs (well not running, I mean faster movement), bending myself, or anything that I normally could do, could feel. What a whiner, hey 😅 But I am bored and I am close to 8 weeks post-op and am still in pain much, now and then. Not as intense as 4 weeks ago, sure, but the pain could be alarming so to say. It’s been crazy 🤪
So, let’s just share a recipe, shall we 🤣🤣🤣
I baked this awesome blueberry cheesecake that my boys love much.
350 g digestive cookies
1/2 c unsalted butter, melt
2 blocks of cream cheese
2 tbsp sour cream
1/2 c sugar
1 tbsp vanilla essence
2 eggs
2 tbsp strong baker’s flour
1/2 c frozen blueberries, rinse
1/2 c water
2-3 tbsp sugar
1 tbsp cornstarch
2 tbsp water (more or less, just enough)
2 tbsp sugar
Into food processor, process cookies into crumbs, dump onto a bowl
Preheat oven to 400 F
Dilute cornstarch in water, set aside
Melt butter, then stir into cookie crumbs, dump some into spring form pan, reserve some about 4 tbsp for topping, mix in sugar, set aside
Bake crust for 5 mins
While crust is baking, bring blueberries in water to boil, cook for 5-8 mins, then stir in cornstarch solution, take off from heat
Take out crust from the oven, let it cool to room temperature
Beat cream cheese, sour cream, sugar, and essence until creamy, then beat in eggs one at a time
Mix in flour, divide batter into two bowls
Into one bowl, add in some of the blueberry filling, reserving 3 tbsp for topping, mix to combine well
Spoon white batter onto crust, followed with blueberry batter, alternating one another
Bake for 30-35 mins, take cheesecake out
Spread reserved blueberry, then sprinkle top with reserved cookie crumbs
Continue baking for another 10-15 mins (center should still be somewhat jiggly)
Cool to room temperature before chilling overnight
Enjoy 😊
Marbled Blueberry Cheesecake
Ingredients
Crust
- 350 g digestive cookies
- 1/2 c unsalted butter melt
Center
- 2 blocks of cream cheese
- 2 tbsp sour cream
- 1/2 c sugar
- 1 tbsp vanilla essence
- 2 eggs
- 2 tbsp strong baker’s flour
Filling
- 1/2 c frozen blueberries rinse
- 1/2 c water
- 2-3 tbsp sugar
- 1 tbsp cornstarch
- 2 tbsp water more or less, just enough
Topping
- 2 tbsp sugar
Instructions
Crust
- Into food processor, process cookies into crumbs, dump onto a bowl
- Preheat oven to 400 F
- Dilute cornstarch in water, set aside
- Melt butter, then stir into cookie crumbs, dump some into spring form pan, reserve some about 4 tbsp for topping, mix in sugar, set aside
- Bake crust for 5 mins
Filling
- While crust is baking, bring blueberries in water to boil, cook for 5-8 mins, then stir in cornstarch solution, take off from heat
- Take out crust from the oven, let it cool to room temperature
Center
- Beat cream cheese, sour cream, sugar, and essence until creamy, then beat in eggs one at a time
- Mix in flour, divide batter into two bowls
- Into one bowl, add in some of the blueberry filling, reserving 3 tbsp for topping, mix to combine well
- Spoon white batter onto crust, followed with blueberry batter, alternating one another
- Bake for 30-35 mins, take cheesecake out
Topping
- Spread reserved blueberry, then sprinkle top with reserved cookie crumbs
- Continue baking for another 10-15 mins (center should still be somewhat jiggly)
- Cool to room temperature before chilling overnight
