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Blueberry Cheesecake
From:
http://www.thatsmyhome.com/cheesecake/blcheeseca.htm
3 (8 oz.) packages cream cheese, softened
1 1/4 C. sugar
3 T. all-purpose flour
1/2 t. salt
4 large eggs
1 (8 oz.) container sour cream
1 t. vanilla extract
1 T. grated lemon rind
1 1/2 C. fresh or thawed frozen blueberries
Beat cream cheese at medium speed with electric mixer until smooth. Combine sugar, flour and salt. Add to cheese mixture and beat until blended.
Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla and lemon rind, beating just until blended. Gently fold in blueberries, carefully as not to break. Pour mixture into prepared pan.
Bake at 300°F. for one hour and 10 minutes, or until center is firm; then turn off oven and open door. Cool for 30 minutes with oven door open. Transfer to rack and cool to room temperature. Refrigerate for several hours, or until completely chilled, before serving.
Topping:
1 C. whipping cream
2 t. sugar
2 T. sour cream
Blueberries and lemon rind strips for garnish
Whip cream to soft peaks; then beat in sugar and sour cream just until blended. Spread over top of chilled cheesecake just before serving. Garnish with blueberries and lemon rind strips.
Makes 12 servings.
(焗)藍莓芝士蛋糕 Blueberry Cheese Cake
From:
http://www.leisure-cat.com/frm_1248.htm
餅底材料︰(6吋模份量)
茶餅／消化餅 50克
牛油 30克
餡料︰
藍莓 50克
檸檬汁 少許
糖 25克
忌廉芝士 250克
糖 50克
忌廉 150克
雞蛋 1隻
餅面料:
藍莓 125克
糖 25克
檸檬（連果皮及汁） 1/2 個
粟粉 1/2 湯匙
製作
1. 將茶餅／消化餅輾成餅碎。
2. 熱熔牛油，後與餅碎混合，壓在餅模上放入雪櫃備用。
3. 藍莓、25g糖和檸檬汁以慢火煮成濃漿，待涼。
4. 50g糖加入忌廉芝士打至滑身。
5. 將忌廉、蛋和（3）逐一加入芝士漿打勻。
6. 將漿糊倒入餅底，坐於注有熱水的焗盤內，以160度焗1小時，待涼後，置雪櫃內備用。
7. 將餅面料混合，以中火煮至濃稠，待涼淋於餅上，即可食用。
