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In Pastry, Recipe on
July 2, 2018

Fresh Berry Fruit Tarts

We didn’t really have much dessert growing up.

Don’t get me wrong, we weren’t deprived during childhood. There were plenty of sweet treats in the form of chocolate bars (a lunchbox staple back in the day!) and of course birthday cakes. But things like pastries were most foreign.

With limited disposable income, the choice between spending $5 on something like this fruit tart which could feed one or on a supermarket mud cake which would last the family a week, it’s not hard to see why.

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In Cake, Dessert, Recipe on
April 6, 2018

Ricotta Berry Cheesecake

Berry Cheesecake

I’ve made berry cheesecakes a number of times- infact my blueberry cheesecake recipe was one of the first recipes I posted on my blog all the way back in 2009! I’ve also written about how I’ve been on a quest for a very specific texture of cheesecake, so I won’t repeat myself here but it’s basically the texture of my favourite Cheesecake Shop cakes, which are like your typical baked cheesecake but lighter, yet not quite as light as a chilled gelatine cheesecake.

Berry Cheesecake

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In Cake, Recipe on
April 2, 2014

Blueberry Oatmeal Muffins

I think I’ve gotten a little bit too used to the whole ‘going to uni whenever I felt like it’ thing in the past couple of years. The regularity of my current post-grad life is kind of disturbing.

I can’t tell whether I like it or not.

I wake up pretty much the same time everyday, go home at the same time, sleep, eat etc etc all at around the same time every day and every week. Kind of like in high school.

Blueberry-Oatmeal Muffins

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In Cake, Recipe on
May 9, 2011

Blueberry Cheesecake | My Easter Break

The Easter break- my first ever uni break- has come and gone in a flash. (and life after break has been so busy that I haven’t had a chance to blog about it until now). To be honest, I was never really looking forward toward this break, knowing that many things were due in after it. Nevertheless, I managed to have some fun and take a break from the boring (but terribly time-consuming) uni work I’ve been stuck with for quite a while.

Easter Sunday was spent on a little trip to Bilpin for some apple picking- something we do almost every year, though this was the first time we’d come during such a busy period. There wasn’t too much variety- mainly pink lady apples, which, I admit, I’d never particularly liked. However, fresh off the tree, they had an amazing texture a deliciously fresh apple taste (I have since been addicted to these apples!).

We also organised a surprise party for our friend, which didn’t end up being too much of a surprise, but we all had fun- which is what really matters. We spent a few hours making this rainbow cake, and ran into a few hiccups along the way. But it was well worth the effort- the cake looked amazing! Though it tasted….not quite as spectacular as it looked 😉

We also spent an afternoon at home playing with my new toy- an egg waffle mould that I’d been planning to use since the beginning of the year. It wasn’t as hard as I’d imagined it to be, and we managed to produce some pretty great tasting egg waffles, though we have still quite a while to go to master the techniques- I shall get back to you with a proper post on these when I get more practice 🙂

And lastly, I made this beautiful blueberry cheesecake which I’d actually been meaning to make ever since my first attempt at a blueberry cheesecake. Whilst I was very pleased with the result (surprised, even), and had no problem eating it all up, I wanted to recreate the first cheesecake I have memory of eating, and which made me start liking cheesecakes.

This was the blueberry cheesecake from the Cheesecake Shop- a simple baked cheesecake with a blueberry topping, but with a texture so light, it was only a little firmer than non-baked cheesecakes. To create this light texture, I decided to use this recipe, which incorporated whipped egg whites to give it a lighter texture. The cake was very easy to make, and didn’t take me too long to whip up. For the topping, I improvised by heating a punnet of blueberries with a tablespoon of sugar until the consistency looked topping-like.

For the base, I decided to use ginger nuts instead of Marie biscuits, because I wanted a crunchier base. Unfortunately, they were a pain to crush because they were so hard- maybe I should have just used a blender to crush them 🙂 And when I finally crushed them and made my base, I accidentally spilled water onto it 🙁 I tried baking it to evaporate the water off but the base didn’t end up tasting that great…..

BUT the cheesecake itself was delicious- I’m starting to think that cheesecake always tastes good, no matter how you make it 🙂 As anticipated, the texture was light, though it was slightly different to the texture of the cheesecake I was trying to recreate. The taste was also slightly different, I think, because there was less sugar in this one, though I found the sweetness to be just right for my tastes. Overall, I was very happy with this cheesecake and I would make it again, although I think I actually like firmer baked cheesecakes better!

Blueberry Baked Cheesecake

taken from Anncoo’s Journal

Base – 8″ cake tin, grease tin all over and line
100g Marie biscuits, crushed
100g Butter – melted

Mix all the above ingredients and press onto the cake tin base.

250g Cream cheese (keep at room temperature before use)
65g Whipping cream
60g Sugar (half portion to egg yolks and egg whites)
3 Egg yolks
3 Egg whites
1/2tsp Vanilla flavour
1/2tsp Lemon juice or lemon oil

1. Cream the cheese and half portion of sugar together and slowly add in the whipping cream together with vanilla flavour and lemon juice. Beat the mixture till light and fluffy and smooth at medium speed. Scrape bowl and egg yolks one at a time until all combined and transfer to a larger bowl.
2. Whisk egg whites and balance sugar till peak form. Use spatula to fold egg whites to cheese mixture. Mixture must be light and not watery.
3. Pour cheese mixture into prepared cake tin.
4. Steam bake at 160C for about 1 hour and leave to cool.
5. Spread blueberry topping (I made my own) onto the cheese cake.
6. Put Blueberry cheese cake in fridge for at least one hour before serving.

In Cake, Recipe on
August 23, 2009

Blueberry Cheesecake | The ugliest cake ever!

Here’s a little story about me and cheesecake =]

One of the first cheesecakes I had (I haven’t had many) was the blueberry cheesecake from the Cheesecake shop. It was about $7 for a quarter of the cake-back then our family thought that was pretty expensive considering the fact that we usually only pay around $15 for birthday cakes at Asian bakeries. I know, they’re different cakes…but STILL! And I still thought it was expensive until this story:

Here’s another story about me and cheesecake:

When I borrowed Donna Hay’s “Fruit” Cookbook from the library and saw the blueberry swirl cheesecake, I knew I had to make it. It looked almost the same as the blueberry cheesecake we always get from the Cheesecake shop. And the recipe was so simple! All I had to do was to put everything into the food processor, dump it into the pan and bake for an hour!

Like all things I really wanted to make, I had to wait a couple of weeks before I actually got around to doing them because I had exams =[ So by the time I get to make it, I was very very excited.

I bought all my ingredients a couple of days before I was planning to make it. All except the blueberries. Our family doesn’t usually eat blueberries so we decided to get fresh ones….because fresh is generally better right?

And a lot more expensive.

It costed $6 for a 125 punnet of blueberries!!!!! It didn’t help either that they went on special the following day…to $4.50. Together with the cost of all the other ingredients (because we don’t store cream cheese, sour cream or almonds at home….) it cost more than $10 to make this cake! And that’s only for HALF the recipe!

So $7 for 1/4 of a cheesecake is pretty okay!


Okay, so that wan’t much of a story…..

Here’s something about the cake:

It didn’t turn out quite as I had expected- as the title suggest, this is one of the ugliest cakes I’ve ever made.anyone have any ideas why the picture turned out sideways??

So it’s SUPPOSED to be a blueberry swirl cheesecake. Only, it didn’t turn out as pretty swirls because of my lack of swirling skills. And it was very wrinkly. And it tasted nothing like the cake we usually get from the Cheesecake shop which is much more like a chilled cheesecake, only it says that it’s baked….This one tastes like baked cheesecake- like the ones you get from cafes. And for $10? It was worth it! It was so rich and addictive! Next time I’ll probably buy frozen blueberries because I don’t think it really makes a difference….

Here’s what happened:

I made this on the same day I was making the milk loaf because I thought the timing would fit perfectly- I could make this while I was waiting for the bread to prove. The timing didn’t turn out as perfect as I wanted it to be and I ended up standing around in the kitchen for a couple of hours……
One of the interesting things about this recipe is that the base does not use digestive biscuits but uses shortbread instead. This was perfect for me because I had a packet of shortbread from AGES ago which no-one in our family likes because it was a werid brand. I had to buy some almonds to make the base because we don’t usually eat almonds but since then I have developed a liking for them. Because the recipe calls for ground almonds, I processed them in my food processor- it’s SO FUN!

I had equally as much fun processing the blueberries because they splattered all over container thing and it looked really cool! Unfortunately, the blueberry puree seeped into some gaps of the container thing and I have not been able to get it out =[ The actual cheesecake part was quite boring though- even when i used an electric mixer instead of mixing it in a food processor.

When I assembled the cake, I realised I’d cooked the blueberry puree for too long and it was too thick to swirl properly. So the swirls looked more like weird lines than swirls. I baked it for an hour and when i took it out, it was all wobbly- kinda llike jelly. It took AGES to cool and when it did, it didn’t taste any good because it was still wet. Feeling quite disappointed, I put it back in the fridge. I tried it again the following day and…….it was so GOOD!
It was still quite ugly though. This was about the prettiest photo I could get:


Not pretty at all is it??
Nevertheless, it tasted really nice and I will no doubt be making this again in the near future.
And here’s the recipe. incase, you want to make it too =]


apparently from Donna Hay Modern Classic #2 but I found it in ‘Fruit’


220g (7 1/2 oz) fresh or frozen blueberries
1/2 cup caster sugar
85g (2 1/2 oz) shortbread biscuits
1/2 cup almond meal
45g (1 1/2 oz) butter
600g (20oz) cream cheese
3/4 cup sour cream
2 eggs
1 cup caster sugar
1 teaspoon vanilla extract


Process berries in a food processor and press through a sieve (you should have about 1/2 cup puree) Place the puree & sugar in a saucepan over medium heat, stir until sugar is dissolved. Rapidly simmer for 8 minutes or until thick. Set aside to cool


To make the base, process the bisucits (cookies) in a food processor until crushed Add the almond meal & butter, process until combined. Grease a 22cm (9in) springform tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate. Preheat oven to 140deg (280 F).
To make the filling, process the cream cheese in a food processor until smooth, add the sour cream, eggs, sugar and vanilla, process until combined & smooth.

Pour the cream cheese mixture over the base. Drizzle the blueberry mixture over and using a butter knife gently swirl the mixture just through the top of the cream cheese mixture. Bake for 1 hour or until set. Refrigerate and serve cold.
If anyone is interested, this is post number 3!!! And it’s a whole week late. Oops.