Blueberry Cheesecake

19 Sep

Now, the highlight of any birthday menu would be the BIRTHDAY CAKE itself! Who would have thought that the day would come that I, Liza Hassan, would actually bake my very own (and first!) birthday cake? To me, it was such a wonderful achievement. That of a woman, a daughter (tak sia-sia Mama melahirkan saya… haha!) and also, the proud owner of Dessert By Quintessa ๐Ÿ˜‰

Since baking has become somewhat of a second nature to me, the Blueberry Cheesecake is something that I have been yearning for. It would have cost a bomb to purchase this outside. And I mean, why not… why not I buy the ingredients and jolly well bake this for myself and loved ones? And so, I did ๐Ÿ™‚

I’m darn pleased to announce that this was a successful attempt and foresee that I’ll be baking more of this. Perhaps, I might just include this in Dessert By Quintessa’s menu!

So, hereโ€™s part five (and finale!) of the birthday menu — Blueberry Cheesecake!


  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 1/4 cup melted butter
  • 2 (250 gm) packages cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup white sugar
  • 1 teaspoon vanilla essence
  • 2 tablespoons plain flour
  • 4 eggs

Blueberry Glaze

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 – 1 1/2 cups fresh blueberries, divided


Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.

Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.

Pour mixture into crumb-lined pan. Bake in a preheated 165 degrees Celsius oven for 1 hour or until firm to the touch.

Cool and then remove cake from pan by loosening edges with a knife.

In a saucepan, combine sugar and cornstarch. Stir in water. Crush 1/2 cup blueberries, add to sugar and water mixture. Cook over medium heat, stirring constantly until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely.

Arrange remaining blueberries over the top of the cheesecake. Pour cooked blueberry glaze over berries. Chill until ready to serve.


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