Z requested so I baked, even if it was after 6pm. No time to chill overnight and there…3/4 of the cake was inside Z’s tummy.
wheat crackers 65g ( I used digestive cookies)
unsalted butter 25g, melted
cream cheese 220g
castor sugar 50g
egg yolks 2
whipping cream 1tbsp
vanilla extract 1tsp (I didn’t add)
canned blueberries (I didn’t add)
sour cream 130g
icing sugar 20g
Make cheesecake a day in advance. Preheat oven 170d. Prepare a 15cm round cake pan with a removable base. Lightly grease with softened butter.
Lightly pulse the wheat crackers in a food processor. Add melted butter and mix well. Transfer crumbs to cake pan and press the crumbs tightly together. Place in the fridge to set.
Place cream cheese in the microwave oven for 15s or until softened. Place in a food processor together with sugar, egg yolks, cream and vanilla and blend well. Arrange blueberries over cracker base, then pour the cream cheese mixture over it and bake for 20-25mins until the top of the cheesecake is light brown and springy when touched. Remove cheesecake from oven.
Increase oven temperature to 200d.
Mix together sour cream with icing sugar. Heat in the microwave oven for 30s until mixture turns fluid. Pour over baked cheesecake and return to oven to bake for another 2mins.
Remove cheesecake. Cover with cling film and refrigerate overnight.
Recipe adapted from Okashi