Everyone is fighting their own battles

At the touch of love, everyone becomes a poet.
Everyone is fighting their own battles ♥

Some sunny summer lovin' - Chicago Cheesecake Topped with Strawberries and Blueberries

Sunday, May 5, 2013
Last blogged @

Hi guys!! So Summer is finally here! I can't believe I am actually done with my first year of university. My grades are nowhere near spectacular; I am still experimenting with various study methods - my route learning way of studying gets me nowhere - but my time in SMU has been nothing short of amazing. So! This is my first summer ever, (fine, it is just us SMU kids trying to act all cool and call school holidays summer, but, please indulge me for the time being), and I am going to return to all my first loves - Reading, Baking, Community Service.

Cheesecake Crust

8-9 pieces of digestive biscuits

Half tablespoon sugar

7 tablespoons melted butter

Preheat oven to 300F/150C

Crush the biscuits in a plastic bag, add the sugar, add the melted butter and mix well.

Press the mixture firmly onto the base of a pan that has been brushed with butter.

Bake in oven till it begins to smell toasted and starts to brown at the edges. That will usually take about 14 minutes

Cheesecake Filling

3 blocks of Philadelphia Cheese (I ate some of the cheese so it might actually be a bit lesser hahaha)

1 cup granulated sugar

A pinch of salt

One third cup sour cream (I used 99% fat free greek yoghurt)

2 teaspoons lemon juice (Chilled)

2 teaspoons vanilla extract

2 egg yolks

6 eggs

1 tablespoon unsalted butter, melted

Increase the oven temperature to 500F/260C. My oven did not have a 260C so I baked it at 240C.

Beat the cream cheese on medium low speed for 1 minute.

Scrape down the bowl, add ¾ cup of sugar and the salt. Beat on medium low speed for 1 minute.

Scrape down the sides of the bowl, add the remaining sugar and beat again for 1 minute.

Scrape down the sides of the bowl, add the sour cream, lemon juice and vanilla.

Beat on low speed for 1 minute.

Scrape down the sides of the bowl, add the egg yolks and beat on medium-low speed for 1 minute. Add the eggs, 2 at a time, beating for about 20 seconds between additions and scraping the bowl between additions.

Without touching the crust, brush the sides of the inside of the pan with melted butter.

Pour the filling into the pan and bake for 10 minutes.

Without opening the oven door, reduce the oven temperature to 93C and bake for about 105 minutes (Or until the centre is firm)

Place the pan on a wire rack and cool for 5 minutes.

Allow the cake to cool until it is barely warm (2½ to 3 hours)

Refrigerate.

Strawberry and Blueberry Topping

18 large strawberries (I used alot of strawberries because they are a personal favourite)

Many handfuls of blueberries (Again it is really up to the individual)

Pinch of salt

Half a cup of sugar

2 tablespoons of lemon juice

Slice all the strawberries.

Toss them and the blueberries into the granulated sugar.

Let them marinate for about 30 mins.

Place the berries and sugar into a pot over low-medium fire, add a tablespoon of water.

Stirring consistently (sugar burns very quickly), add in the lemon juice.

Stir the strawberries till they are pulp like. (They might excrete water so remove the excess water with a spoon.)

Allow this mixture to cool when done, cover with a plastic wrap and refrigerate.

To serve

Pour the berries topping over the cake and refrigerate (:

Despite the amount of time it took to be done, I thoroughly enjoyed baking this cheesecake for the one I love with all my heart. Really hoping that whoever chances upon this recipe will like it as much!

Till the next recipe/next blog post/next update/next time I can get my lazy self to do an update.

Labels: Baking, Love, SMU, Summer

♥Vanessa Koh♥

Gongshang Primary School

Cedar Girls' Secondary School

Victoria Junior College Arts

Singapore Management University ♥