Blueberry Tarts

INGREDIENTS:-

Pastry
83g butter, chilled
150g high-ratio/cake flour
40g icing sugar
10g milk powder/coffee creamer
1/4 tsp vanilla essence
1 Grade C egg

Filling
Blueberry Filling


INSTRUCTIONS:-

To prepare pastry
1) Sift flour, icing sugar and milk powder together into a mixing bowl.
2) Rub in butter until the mixture resembles breadcrumbs.
3) Add in the egg and vanilla essence. Mix it until the pastry begins to form large lumps.
4) Press together gently with your fingers until the pastry forms a ball.
5) Chill pastry dough for about 30 minutes.

To prepare tarts
1) Press some pastry evenly into tart mould. Trim the edges to remove excessive dough.
2) Prick base of each tart with a fork.
3) Bake in a preheated oven at 180 degC for 5 minutes.
4) Remove tart from oven and fill tart with blueberry filling.
5) Top filling with strips of excess dough.
6) Send back to a preheated oven at 180 degC for further 15 - 20 minutes or till the tart edge
turns brown.
7) Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.


[adapted recipe from Jo's Deli & Bakery]

Thousand Layered Tofu with Pork Floss

Indregients:-

1 Silken Tofu (for cold dish or miso soup)
2 tsp Miso paste
6 tsp Mirin
2 tbsp Water

Pork floss


Method:-

1) Dry tofu as much as possible with kitchen towel.
2) Cut tofu thinly, length wise.
3) Place 1 layer on a plate and sprikle pork floss generously. Repeat step till all layers are used.
4) When complete, leave it in the fridge & keep chill.
5) Dilute miso paste with water. Mix well.
6) Add in mirin.
7) Pour miso mixture over tofu just before serving.


Notes:-

1) I've cut the tofu using a sponge cake cutter.
2) Miso mixture is based on estimation. Adjust according to taste.

Tiramisu

Ingredients:-

Cake Base
24 sponge fingers

Syrup
45 ml water
45 ml milk
30 ml Bailey's
1 tsp rum essence
1/4 tsp vanilla essence
1/2 tbsp chocolate syrup

Cream
450 g mascarpone cheese
450 g liquid whipping cream
200 g sugar
1 tsp vanilla essence
30 ml Bailey's



Method:-

1) Roast the sponge fingers in the oven at 160°C for about 5 minutes.
2) Add 1/2 of the sugar to the whipping cream and whip it till moose state. Place in the refrigerator.
3) Add the remaining 1/2 of the sugar to cheese and mix till smooth
4) Combine whipped cream, cheese mixture. Add vanilla essence and the Bailey's.
5) For the syrup, place all the ingredients into a measuring cup and warm 30 seconds in the microwave.
6) Place a 7" x 7" cake ring on a cake board.
7) Arrange a layer of sponge fingers on the bottom. Sprinkle or spray syrup on the sponge fingers. Wet the sponge fingers to your liking (not using more than 1/2 the syrup).
8) Take a tea strainer and powder the fingers with cocoa. Next, take 1/2 of the cream and pour all over the top of the powdered fingers. Spread the cream all over the surface.
9) Repeat steps 7 & 8.
10) Level well and sprinkle plenty with cocoa. Refrigerate over night.



[adapted recipe from Kitchen Capers by MamaC]

Mini Steamed Egg White Marble Cake

Ingredients:-

500g egg white
60g evaporated milk
1 tbsp vanilla essence
150g melted butter
225g castor sugar
300g top flour
1 tbsp ovalette
1 tsp chocolate emulco


Method:-

1) Beat egg whites at high speed. Add sugar bit by bit once the egg whites turns bubbly. Continue beating till soft peaks.
2) Using low speed, add in flour, evaporated milk and ovalette. Mix well.
3) Add melted butter and mix till well blend.
4) Split batter equally into 2 parts and add chocolate emulco in one of the splited batter.
5) Using baking cups, scoop 1 spoon of orignal batter into the centre, continue with 1 spoon of the chocolate mixture. Repeat the steps till the cup is about 80% filled.
6) Steam on high heat for about 15 minutes or till done.


Note:-

1) The original recipe uses more than 2 colour. If desired, split the batter into equal amounts and mix in desired colours.
2) If desired, cake could be steamed as a whole cake. Be sure to grease baking pan before adding the batter and steam for 30 minutes or till done.
3) The vanilla taste is quite distinct. Hence if you are not much of a vanilla lover, try reducing the amount of vanilla essence.


[adapted recipe from Zurynee]

Lemon Cheese Tarts

INGREDIENTS:-

Pastry
83g butter, chilled
150g high-ratio/cake flour
40g icing sugar
10g milk powder,
1/4 tsp vanilla essence
1 Grade C egg

Filling
250g cream cheese
100g sugar
1 Tbsp Plain flour
1 Egg
1 tbsp lemon juice
1 Lemon zest grated
80g Yoghurt

Lemon Curd
1 egg yolk
60g sugar
20 - 30g lemon juice
1/2 Tbsp Butter


INSTRUCTIONS:-

To prepare pastry
1) Sift flour, icing sugar and milk powder together into a mixing bowl.
2) Rub in butter until the mixture resembles breadcrumbs.
3) Add in the egg and vanilla essence. Mix it until the pastry begins to form large lumps.
4) Press together gently with your fingers until the pastry forms a ball.
5) Chill pastry dough for about 30 minutes.

To prepare filling
1) Beat cream cheese and sugar till creamy.
2) Add in flour and egg and beat till creamy.
3) Then put in lemon juice and yoghurt. Finally add in zest, give it a gentle stir to mix zest in.
4) Set aside.

To prepare tarts
1) Press some pastry evenly into tart mould. Trim the edges to remove excessive dough.
2) Prick base of each tart with a fork.
3) Bake in a preheated oven at 180 degC for 10 minutes.
4) Remove tart from oven and fill tart with cheese filling.
5) Send back to a preheated oven at 180 degC for further 10 - 15 minutes or till cheese is firm.
6) Leave the tarts in moulds for 10 minutes before turning onto wire rack to cool.

To prepare lemon curd
1) Beat butter, yolk and sugar till well mixed.
2) Cook over a pot of simmering water (double-boiler) until it thickens and flowy. While cooking, add in lemon juice bit by bit and adjust the sourness to your liking. Do not overcook otherwise you can't pour on top of the set cheese tart.
3) Set aside to cool.
4) Pour mixture into piping bag, snipped off the tip and pipe on top of cooled tarts.


Note:-

1) When making pastry, size of egg very important. If egg too big, mixture will be too wet. In such situation, add in more cake flour till it could form a dough.


[adapted recipe from Jo's Deli & Bakery & Aunty Lucy]

Dragon Fruit Snowskin

Ingredients:-

150g kou fen
200g icing sugar
70g shortening
120g dragonfruit (chilled)
80g iced water
Extra kou fen for dusting


Method:-

1) Dice dragon fruit and blend into a puree.
2) Sift kou fen and icing sugar into a mixing bowl.
3) Rub in shortening.
4) Mix in the dragon fruit puree and iced water. Mix till dough is smooth.
5) Cover and set aside to rest for 30 minutes.
6) Scale fillings and skin to fit your mooncake mould.
7) Enclose fillings in skin and press into well dusted mooncake mould.
8) Turn out and chill.


Note:-

1) Base on the mini mould that I have, the weight of filling is 30g and dough is 22g.


[adapted recipe from Kitchen Capers by Rusti]

Chocolate Snowskin Mooncake

Ingredient:-

Skin Part
130 ml water
70 gm brown sugar
40 gm melted chocolate Couverture (bitter/strong)
10 gm cocoa powder
10 gm chocolate emulco
20 gm shortening
60 gm Kou Fen

Filling
50g melon seed /pine nuts
300 gm white lotus paste
60 gm melted chocolate couverture
half tsp choco emulco


Method:-

1) Melt brown sugar in water using double boil.
2) Add in melted chocolate, cocoa powder and emulco. Mix well and cool slightly.
3) Mix shortening with kou fien first before adding choco mixture.
4) Mix well and then rest the dough for about 20 mins.
5) Toast melon seeds at 180C for 10 mins.
6) Mix white lotus, melted chocolate, choco emulco and melon seeds.
7) Divide dough into required weight and wrap with filling.
6) Press into mould and chill before serving.


Note:-

1) Base on the mini mould that I have, the weight of filling is 30g and dough is 22g.


[recipe from PH Demo Class provided by Chawanmushi in Kitchen Capers]

Japanese Cheese Cake

Ingredients:-

250g cream cheese
50g butter
100ml fresh milk

60g superfine flour / plain flour
20g corn flour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt

6 egg whites
¼ tsp cream of tartar
140g fine granulated / caster sugar


Method:-

1) Melt cream cheese, butter and milk in a bowl over a pot of water.
2) Cool the mixture.
3) Beat in egg yolks and lemon juice. Fold in flour and mix well.
4) Whisk egg white with cream of tartar until foamy.
5) Add in the sugar and whisk until soft peaks form.
6) Pour into a lined cake pan.
7) Bake in a water bath for 1 hrs 10 mins or until set or golden brown at 160C.


Note:-

1) To make bite size pieces, I've halved the recipe and baked mine in a 9" x 9" cake pan.


[recipe from Kitchen Capers by small cookie]

Snowskin Mooncake

Ingredients:-

(Makes about 20 mini mooncakes)

200g icing sugar
150g kao fen (fried glutinous rice flour)
65g shortening
150ml cooked water
1 tsp condensed milk (optional)


Method:-

1) Sieve the kao fen and powdered sugar together.
2) Make a well in the sieved dry ingredients and add the shortening and condensed milk.
3) Mix the ingredients with a wooden spoon till crumbly.
4) Add water slowly to form a dough. Knead it till smooth.
5) Set the dough aside to rest for about 20 mins.
6) Meanwhile, roll fillings (store bought) into balls and divide your dough accordingly. Dust work table with kao fen if necessary.
7) Roll out your dough and wrap your fillings. Dust mould with kao fen before moulding.
8) Press to shape. Tap mould on table to allow mooncake to tapped out.


Note:-

1) I've used the plastic mini mooncakes moulds bought from Phoon Huat. On average, my filling for each mooncake weights about 30g and dough is about 22g.
2) To ensure that dought is wrapped evenly around, remove any excess dough if necessary.
3) To make Pandan Snowskin, mix about 1 tsp of pandan paste into the water.
4) To make Green Tea Snowskin, sieve about 3/4 - 1 tsp of green tea powder to the dry ingredients.


[recipe from Kitchen Capers by gan55]

Blueberry Torte

Ingredients:-

(A)
3 small egg yolks
110g flour
½ tsp baking soda
20g cocoa powder
60g castor sugar
70g oil
100g milk
1 tsp chocolate emulco

(B)
3 small egg whites
¼ tsp cream of tartar
60g castor sugar

Decoration:
400g non dairy whipping cream
blueberry pie filling
Simple syrup with dark rum (optional)
Toasted almond flakes


Method:-

Prepare Chocolate Chiffon Cake

1) Preheat oven at 180C.
2) Sift flour, baking soda and cocoa powder into a mixing bowl.
3) Add egg yolks, castor sugar, oil and milk to the dry ingredients. Use a hand whisk to mix until just combined. Add more milk if the batter is too thick.
4) Using the cake mixer, whisk egg whites with cream of tartar at medium speed until formy. Add sugar and continue to whisk on high speed until soft peaks form. Turn to medium speed and whisk until stiff peaks just form.
5) Use a large spatula to fold 1/3 of egg whites into egg yolk mixture. Fold the egg whites until well blended. Add the mixture in the remaining egg whites. Fold gently so as not to deflate the egg whites.
6) Pour batter into a 8 inch round cake pan. DO NOT grease your pan.
7) Bake at preheated oven for 40-50 minutes or until skewer inserted into centre of cake comes out clean.
8) Remove cake from oven. Invert cake pan immediately on a wire rack and let cake cools completely before turning it out of the pan.


Decorating the Cake

1) Whip whipping cream till stiff.
2) Slice chocolate chiffon cake into 2 or 3 layers.
3) Place one layer on a cake board and brush simple syrup over the cake.
4) Cover with a layer of whipped cream. Place blueberry pie filling evenly on the cream.
5) Repeat the above with second layer of cake.
6) Lay the third layer of cake over it and brush with simple syrup. Spread whipped cream on top and sides of cake.
7) Coat sides of cake with toasted almond flakes. Pipe a ring around the edge of cake and fill the top with blueberry pie filling.
8) Chill for 1 hour before serving.


Note:-

1) If doing only 2 layers, after step 4 above, cover blueberry with another layer of whipped cream before covering with the 2nd layer of cake.


[recipe from Lily]

Strawberry Vanilla Swiss Roll

Ingredients:-

For 2 10' x 10" pan

(A)
5 egg yolks
50g castor sugar
1½ tbsp milk
60g oil
1½ tbsp rum
100g superfine/ cake flour
½ tsp baking powder

(B)
5 egg whites
¼ tsp cream of tartar
50g castor sugar

Filling
150g non-dairy whipping cream
2 tsp Coffeemate creamer (or any other creamer in powder form)
7 strawberries (medium)


Method:-

1) Line a both pans with parchment paper.
2) Pour whipping cream into a bowl. Sprinkle Coffeemate on whipping cream and whipped it stiff then chill.
3) Cut strawberries into strips and chill until you need them later.
4) Combine egg yolks and castor sugar in a mixing bowl. Cream until light and creamy.
5) Sift flour and baking powder into a mixing bowl. Add all the remaining ingredients in A. Mix until a consistent and smooth mixture is obtained.
6) In another mixing bowl, whip egg whites and cream of tartar until foamy. Add sugar in B and whip at high speed until stiff peaks form.
7) Fold 1/3 of whipped egg whites into mixture of Step 4. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.
8) Pour batter into the prepared pana. Bake at a preheated oven at 170 deg C for 15-20 minutes or until skewer inserted into center of cake comes out clean. Meanwhile, prepare another piece of parchment paper which is roughly larger than the base of the pan.
9) When the cake is baked, remove it from the oven and let cool for 5 minutes.
10) Now, invert the cake onto the piece of clean parchment paper (in Step 8). Carefully remove the lining paper from the cake.
11) Trim the edges of the cake. With the aid of the clean parchment paper, roll the cake up and set aside for 30 minutes.
12) Unroll the cake and spread it with the whipped cream. Place strawberries in straight lines perpendicular to the direction of the roll. Place about 3 to 4 lines of strawberries.
13) With the aid of the parchment paper, roll up the cake. Stand the swiss roll in the fridge for at least 30 minutes to firm up the whipped cream and to make sure that the swiss roll will not unroll later.
14) Slice and serve. Chill the cake at all times.


[adapted recipe from Jo's Deli & Bakery]

Mango with Sago n Pamelo (杨枝甘露)

Ingredients:-

(Serving size 5 - 6)

700g mango (350g in cubes, 350g for puree)
500ml mango juice
1/4 cup of evaporated milk
100g sago

Pomelo Pulp


Method:-

1) Pour sago pearls into boiling water and cook for 10 mintues. Turn off fire and cover pot and leave it for another 10 mintues. Discard water and rinse in ice cold water and drain well. Set aside for use later.
2) Make mango puree by using 1/2 the amount of juice and 1/2 amount of mango. Set aside.
3) Add pureed mango, mango cubes and remaining mango juice in a serving bowl. Add evaporated milk and mix well.
4) Top with pomelo and served chilled.


Note:-

1) Add more mango juice if you find mixture too thick
2) If is not sweet enough, you can add some sugar syrup. To get sugar syrup, dissolve 50g of sugar with 125ml of water over low heat. Dissolve 1/2 tbsp of corn flour to 1/2 tbsp of water and add to sugar water when sugar dissolved. Set to cool before use.
3) The amount of pomelo used is purely up to your preference. Nata de coco or aloe vera can be used as alternatives.


[adapted recipe from Edith]

Sago Pudding

Ingredients:-

200g Sago
Water, enough to cover sago

200g Gula Melaka
150g Water
250ml Coconut Milk


Method:-

1) Use a medium pot and fill 3/4 of the pot with water. Bring water to boil.
2) Pour sago into boiling water and stir continuously while cooking.
3) Boil with medium for 10 mintues.
4) Turn fire off and place cover over the pot. Let sago 'cook' in the pot for another 10 mintues.
5) Remove the cover and give sago a stir to check all had become transparent.
6) Pour sago over a sieve and rinse under cold water till cooled totally.
7) Scope sago and place into moulds / bowls. Chill it till ready to be served.
8) Chop gula melaka into pieces. Place in a pot with water and bring mixture to boil till sugar dissolve. Leave to cool.
9) Serve sago pudding with cooled gula melaka syrup and coconut milk.

Cinnamon Rolls

Ingredients:-

Dough
180ml milk
65g butter, soften
450g plain flour
10g instant yeast
60g sugar
1/2 tsp salt
90ml water
20g cornstarch

Filling
85g brown sugar
8g ground cinnamon
125g butter, soften

Glaze
1 tsp corn syrup
1/2 tsp vanilla extract
1 cup icing sugar, sifed
2 tbsp milk


Method:-

1) Heat milk till bubbles, remove from heat. Mix in butter and stir till melted. Let it cool till lukewarm.
2) Meanwhile, combine 300g flour, yeast, sugar, salt and mix well in a large bowl. Add water, cornstarch and lukewarm milk mixture to and beat well.
3) Add the remaining flour slowly, stiring well after each addition.
4) When mixture just become dough, transfered out onto a floured surface and knead till smooth (about 5 mintues).
5) Cover the dough with a damp cloth and let it rest for 10 mintues.
6) Meanwhile, mix together filling ingredients.
7) Roll dough into 12" x 9" rectangle, spread dough with filling cream.
8) Roll up dough and punch at seam to seal.
9) Cut into 12 equal pieces and place cut side up in 2 lightly greased pans. Cover and let it rise till doubled (about 30 mintues).
10) Baked in preheated oven at 190C for 20 mins or till browned.
11) Combined all the ingredients for glaze in a small bowl. Mix well till smooth. Drizzle on top of the rolls.

Orange Blueberry Cupcakes

Ingredients:-

225g cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
85g unsalted butter, cut into pieces
180g sugar
2 eggs beaten
240ml nonfat natural yogurt/sour cream
Finely grated zest from 1 large orange
¼ tsp orange oil/orange essence
100g fresh blueberries, wash and pat dry


Method:-

1) Preheat oven to 180C and grease or line a 12-cup muffin tin.
2) Sift together cake flour, baking powder, baking soda and salt.
3) Cream the butter for about 1 min to soften. Gradually add in sugar and beat until light and creamy.
4) Dribble in eggs slowly, about 1 tbsp at a time, beating constantly for about 2 mins.
5) On LOW speed, beat in 1/3 of the flour mixture until just combined.
6) Beat in ½ of the yogurt then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt, orange oil and zest.
7) Finally beat in the remaining flour mixture.
8) Fold in the blueberries.
9) Divide the batter evenly between the muffin cups.
10) Bake for about 25 - 30 mins till skewer inserted comes out clean.


Note:-

1) Mini cupcakes - makes about 45 pcs. Place a single blueberry on surface. Bake at 180C for 15 - 20 mins or till cooked.


[recipe from Kitchen Capers by coxiella]

Fresh Sea Coconut with Longan, Red Dates & White Fungus

Ingredients:-

Fresh Sea Coconut
Longan
Seedless Red Dates
White Fungus

Water
Rock Sugar


Method:-

1) Remove husk from the sea coconut and cut into pieces length-wise.
2) Soak white fungus and once it is soften, tear it up in to pieces.
3) Bring some water in a pot to a boil then add in longan, red dates and white fungus. Give it a stir. Add more water if necessary.
4) Add the harder sea coconut in first and bring to boil. Add the remaining sea coconut in onces soften. Continue to simmer till it turns flavourful.
5) Add rock sugar to taste.
6) Serve hot or cold.


Note:-

1) There is not hard and fast rule to the amount of the ingredients here. Just add whatever amount to your likings.


[recipe from Kitchen Capers by Rachiru]

Oreo Cheesecake (Non-Bake)

Ingredients:-

24 Oreo Cookies, finely crumbled
6 tbs Margarine
1 - 2 tbs Gelatin
1/4 cup Cold Water
8 oz Cream Cheese
1/2 cup Sugar
3/4 cup Milk
1 cup Heavy Cream, whipped

6 - 12 additional oreo cookies, finely crumbled (for topping)


Method:-

1) Combined fine cookie crumbs and soft margarine, press into bottom of 9 inch springform pan.
2) In saucepan, soften gelatin in cold water, stiff over low heat till dissolved.
3) In mixing bowl, combine cream cheese and sugar, mixing at medium speed of an electric hand-held mixer until well blended.
4) Gradually add in the gelatin mixture and milk, mixing until well blended.
5) Chill until mixture is thickend, but not set!
6) Fold in whipped cream into the mixture.
7) Pour the mixture on to the prepared cookie base.
8) Sprinkle over the top with the additional cookie crumbes.

白糖糕

Ingredients:-

(A)
170 g Sieved Rice Flour
130 - 150 g Castor Sugar
360 ml Water

(B)
3/4 tsp Instant Yeast
1 tbsp Warm Water


Method:-

1) Mix (B) and leave aside for 10 minutes for use later.
2) Mix (A) together well and cook over slow heat stirring all the time till a little thicken (this process should not be more than 5 minutes otherwise the mixture will have sago pearls forming).
3) Sieve this mixture into a big mixing bowl and cooled it in a basin of water.
4) Mix (1) and (2) together and blend well.
5) Cover the mixture with glad wrap and prove in a warm place for 1 - 2 hours. When the mixture show signs of bubbles all over the surface then it is ready for steaming.
6) Pour the ready batter into a 19.5cm x 19.5 cm greased pan and steam on high heat for 20 -25 min.
7) Cut into serving pieces when cool.


[recipe from Florence]

Blueberry Cheesecake Ice Cream

Ingredients:-

175ml Full cream milk
3 Large egg yolks
150g Caster sugar
300g Cream cheese
100g White chocolate, melted
250g Blueberry Compote*


Method:-

1) Heat milk gently to near-boiling point. In a seperate heatproof bowl, beat the egg yolks and sugar, using and electric whisk, until thick and pale.
2) Place over a pan of simmering water and slowly aff the milk, stiring constantly.
3) Stir occasionally until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat and cool for 20 minutes.
4) Beat in the cream cheese, using an electric whisk, until smooth.
5) Stir in the cooled, melted white chocolate and the blueberry compote until just combined then transfer to a freezer container.
6) Cover the surface directly with greaseproof paper or foil and put in the freezer.
7) After 1 hour of freezing, stir the mixture to prevent the berries from sinking to the bottom and return to the freezer for a further 4 hours or overnight.
8) Serve with extra blueberry compote drizzled over the top if liked.


Blueberry Compote

Ingredients:-

1 orange
1 tsp cornflour
200g fresh blueberries
2 tbsp caster sugar


Method:-

1) Combine juice of 1 orange and cornflour in a small bowl.
2) Put fresh blueberries, caster sugar and cornflour mixture in a small saucepan over a low heat.
3) Stir gently until the blueberries begin to macerate and their juice starts to run. Stir gently for a further 30 seconds then remove from heat and allow to cool.
4) Store in refrigerator for up to 1 week.


[recipe from Motherhood Magazine Aug' 05 issue]

Blueberry Lemon Cheesecake

Ingredients:-

Base
250g digestive biscuits
120g butter

Filling
375g cream cheese
110g castor sugar
2 medium eggs
60ml lemon juice
100ml whipping cream
1 tbsp cornflour, sifted
Grated rind from 2 lemons

Topping
100g whipped cream (optional)
100g blueberry filling


Method:-

1) Prepare a 8 inch loose bottom or spring foam round cake tin. Wrap loose base of tin with aluminium foil.
2) To prepare base, melt butter . Use a little of the melted butter to lightly grease bottom and sides of cake tin.
3) Place biscuits in food processor and process until finely crushed. Transfer to a bowl. Add melted butter and stir until crumbs are moistened by butter. Transfer crumbs to the prepared cake tin. Press firmly over base and refrigerate for 30 minutes.
4) Preheat oven at 180 degC. Cream cheese and castor sugar until light and smooth. Add eggs one at a time, incorporate it well into cream cheese mixture after each addition. Do not overbeat the eggs.
5) Add juice and whipping cream. Beat well.
6) Finally, fold sifted cornflour and grated rind into batter.
7) Pour cream cheese mixture over biscuit base. Tap sides of cake tin a little to break large, noticeable air bubbles on the surface of filling.
8) Bake cheesecake using top and bottom heat of oven at 170degC for 40 mins or until surface of cheesecake is just set/cooked. The whole baking should take about 35-40 minutes.
9) Leave to cool. Run a thin knife blade carefully around inside rim of tin to loosen the sides of cheesecake. Remove cheesecake from cake tin. Unwrap aluminium foil from base of cake tin. Transfer the whole cheesecake, with the aluminium foil, to a cake board. Wrap aluminium foil over the cake board. Refrigerate cheesecake overnight.
10) Decorate top of cheesecake with whipped cream and blueberry filling.


[recipe from Jo's Deli & Bakery]