Sek Pau Mei

The misadventures of the heart and sometimes, the stomach.

Recipe: Blueberry Cheesecake

 It was my dad’s birthday last week. And I am not allowed to tell  you his age because he is, as he puts it, “forever young”.


My dad and I are very close. We share the love for karaoke, bad dance moves and most importantly, good food. 

For his birthday, I wanted to bake him his favorite cheesecake. It was something I’d never done before for the fear of cracks. 
And despite the water bath, lowered temperature and fervent prayers, the cheesecake still cracked. 
But there are no fissures (cheesecake or not) that a can of blueberry filling cannot mend and make pretty. 
And I supposed, even if it was ugly, my dad would’ve appreciated it nonetheless. 
I hope you make it for your daddy on his birthday :)

Makes a 9inch spring form pan cheesecake

4 packets 8 oz. Philadelphia cream cheese, softened.

1 1/2 cups white granulated sugar
1/4 cup flour
4 eggs
1 cup sour cream
3/4 cup milk
1 tbsp vanilla 
1 tbsp of lemon juice
Zest of lemon
15 graham crackers, crushed finely
2 tbsp butter, melted
Blueberry/Strawberry pie filling
1. Mix graham cracker and butter until it looks like wet sand, press onto the bottom of springform pan. Leave aside.
2. Cream together softened cream cheese and sugar till fluffy.
3. Add in milk, and eggs one at at time, mixing just enough to incorporate.
4. Mix in sour cream, flour and vanilla and mix until smooth.
5. Pour into prepared crust.
6. Bake at 160C for 1 1/2 hours, or until the center is set. Leave to cool completely in turned off oven with door ajar.
7. Leave overnight in the fridge or chill for 5-6 hours before topping.


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