Blueberry Swirl Cheesecake

Past two days have been extremely hot - sampai more than 40 degree celsius. Badan pun rasa lemah longlai saja. You see when it was hot, we had to switch the air cond on. So my body ni memang jenis tak tahan kena air cond memanjang, made me lethargic. I peeped at the weather forecast this week, nampak gaya we will be in the top 30s all week, adoiiii, bercinta. Buka pintu rumah saja dah mula rasa bahang of the heat. Its like standing near a fire.So baiklah duduk diam diam dalam rumah. I hope when school starts next month, it wont be this hot anymore, bercinta lah I nak keluar masuk ambil/hantar budak.


So semalam memnag I tak larat gilerrr, what with the temperature rising up to 42 celsius. Hari ni walaupun 40 cels, I felt better. Sementara tengah rasa OK sikit, cepat cepat tanpa pikir panjang I decided to bake  blueberry cheesecake. Kalau pikir panjang, takut I'll change my mind. Why blueberry , heh..heh..sebab hari Sabtu baru ni I went to Subiaco Market and bought a small packet of blueberries.So, I pun google sana sini, and settled for a recipe from this website.

The recipe:


PUREE:
1 1/2 c. blueberries
1/4 c. sugar
2 tsp. cornstarch
1 tbsp. fresh lemon juice


CRUST:
1 c. graham cracker crumbs - I used cream cracker
2 tbsp. sugar
2 tbsp. butter, melted


FILLING:
1 (8 oz.) pkg. cream cheese
1 c. sugar 1 container (8 oz.) sour cream
2 tsp. vanilla extract
4 lg. eggs, at room temp.
2 tbsp. flour


BLUEBERRY PUREE: Combine berries, sugar and cornstarch in saucepan. Bring to boil over medium heat and cook, stirring, 5 minutes. Puree in blender with lemon juice. Cool completely.


CRUST: Preheat oven to 350 degrees. Wrap outside of 9-inch springform pan with heavy-duty foil. Combine crumbs, sugar and butter in bowl; mix well. Press evenly into prepared pan and bake 10 minutes. Cool.


Filling: Beat cream cheese in mixer bowl until light and fluffy. Gradually add sugar and beat until completely smooth. Beat in sour cream and vanilla. At low speed, beat in eggs one at a time, then flour just until blended. Pour batter over crust.


Place pan in larger baking pan. Carefully drizzle blueberry puree over batter. Swirl knife through batter to marbleize. Place on oven rack. Pour boiling water into larger pan 1 inch up side of springform pan. Bake 1 1/4 hours or until just set. Turn oven off; let stand in oven 1 hour. Remove pan from water bath. Remove foil; cool completely. Cover and refrigerate overnight. Remove sides of pan. Makes 12 servings.

And here are a couple of photos of Subiaco Market. Memang gila tengok all the fruits and veges dekat situ.

And yg dekat bawah ni pula was one the shops at the market that I like to frequent to. Bukan membeli sangat pun, saja suka masuk and belek belek. It had all sorts of spices, rice, nuts, dried fruits, turkish delights and entah apa apa lagi  yg I tak pernah dengar nama pun. Walaupun teringin nak beli tapi tak tahu nak guna macam mana or nak masak macam mana. In the end, I ended up beli desicated cocunut saja, in case nak buat Anzac Cookies ...hee..hee...Gambar ni pun was just a corner of the shop. Besar lagi kedai dia, tapi segan pula if the sales girl tu nampak I mengambil gambar.