We watched Rachel Allen's show on You Tube last Tuesday and my kids had requested for me to bake them a cheesecake. They have been asking everyday since Tuesday, and I finally got around to buying the ingredients on Friday.
So, after preparing breakfast early Saturday morning, I then started baking the cheesecake, recipe taken from Rachel Allen's website.
This is in fact my first try making baked whole cheesecake. I made chilled version of a cheesecake once and oreo cheese cupcakes before but had never attempted making a whole cake. I always thought that it is hard to make baked whole cheesecake, what with the bain-marie and stuff, hence the delay in trying. But when I come across this recipe, it looks pretty simple and straightforward, and it has given me the courage to try.
I changed the recipe a little, using oreos instead of the digestive biscuits since I could not find any digestive biscuit in the shop that I went to, changed the amount of biscuit base and melted butter used since I'm using an 8 inch round cake tin, changed the amount of cream cheese used as in my country, cream cheese comes in 250g package and used 1 box of blueberries (125g) instead of the amount suggested.
Here's the recipe used for my baked cheesecake:
160g of oreos biscuits
40g of melted butter
125g of fresh blueberries
500g cream cheese
150g caster sugar
1tsp vanilla extract
- Preheat the oven to 180 degree Celsius, and line the cake tin with baking paper.
- Crushed the biscuits, add in the melted butter and press down into the base of the cake tin. Spread the blueberries over and chill in the fridge while the cake is made.
- Using a cake mixer, beat the rest of the ingredients until smooth and creamy. Pour over the top of the biscuit an blueberries base and then bake in the oven for about 45 minutes, or until it is pale golden and wobble very slightly when you shake the cake tin.
- Allow to cool, then run a knife around the edge to loosen it and carefully remove the cheesecake from the cake tin. Serve and enjoy!