As a self taught homecook and baker, I have practiced and perfected my recipes. I must say from all of them, this one is by far the WINNER!!!
The crust is perfect. I made my cheesecake in a foil tart pan and when I took it out of the fridge, I could just remove it from the foil tart pan and place it on a beautiful plate!
It’s a very easy recipe and so delicious!
Hope you enjoy it as much as I do!
For the Crust:
1 cup of flour
1/4 cup sugar
60ml cup butter + 60ml melted butter
1 tsp baking powder
pinch of salt
Put the oven on 180 Degrees Celsius.
Rub the flour and 60ml butter till it forms breadcrumbs.
Add all the other ingredients( including the 60ml melted butter) and mix well.
Spray and cook the tart dish and press the crust until whole tart dish is covered on the sides as well.
Place in the oven till the edges of the crust turn golden brown for about 10-15min.
After it is golden brown set aside to cool down.
For the Cheesecake Filling:
Take 500g of spreadable cream cheese and put them in the electric mixer and use the creamer attachment to cream it.
While mixing add 5ml vanilla essence and 250ml fresh cream.
Mix the cream and vanilla essence till just mixed.
Add in 125ml castor sugar and mix well.
Place the mixture on the cooled down tart base.
Spread evenly and place some blueberries on top and put in the fridge for two to three hours till set!
Enjoy with a nice cup of coffee or tea or as a dessert!