This cheesecake is one of my favorites so far. Made it during my parents' last visit to KL. Blueberries are expensive here, and probably everywhere, so I used a mixture of one punnet of fresh blueberries for the filling and one can of canned blueberries for the topping.
For the crust- 1 1/2 packet of Arnotts Malt-o-Milk biscuits http://www.arnotts.com/our-products/products/plains.aspx
- 1/3 cup of granulated sugar
- 3/4 of a 250g stick of butter (melted)
For the filling- 2 x 250 packets of Cream Cheese
- 3 eggs
- 1 can of Nestle Sweetened Condensed Milk
- 1 punnet of fresh blueberries
- 1/2 teaspoon vanilla
For the topping- 1 can of blueberries
- 1/4 cup of sugar
- 1/2 cup water
- 1 tablespoon of corn starch
DirectionsPut the Milk Arrowroot biscuits in a sealable food storage bag. Using a rolling pin, gently crush the biscuits. In a medium mixing bowl combined the the biscuits crumbs, melted butter and sugar and combine with your fingers. the Malt-o-milk bisuits are less sweet than the Milk Arrowroot so I add sugar to the base for this one.
Transfer the combined crust mixture to a greased 9" pie dish. I like using this pie dish for cheesecake as it allow for a lot more of the delicious crust. Press the crumbs firmly into the dish and then bake at 150C for 10 minutes - take out of the oven and allow to cool.
In a large mixing bowl and using hand beaters, beat the cream cheese and condensed milk until the lumps are taken out. Add one egg at a time and the vanilla essence and continue to beat. Puree the fresh blueberries and add to the mix. This will give the cheesecake a beautiful blue tinge and flavour. Avoid overbaking the mixture.
Pour the filling into the pie dish and place in a baking tray filled to half the height of the dish with water. This will keep the oven moist when it bakes and prevent your cheesecake from becoming dry.
Bake at 150C for 45 minutes checking occasionally for doneness. The middle of the cake should still wobble a bit when it is done. Once cooked leave the door of the oven ajar and let the cheescake cool competely in the oven before removing from the oven. Then allow the cheesecake to refrigerate for 6-8 hours, preferably overnight.
For the topping, combine the water, cornstarch and sugar in a small saucepan on a low heat dissolving the solids. Add the contents of the canned blueberries and simmer until the sauce reduces and thickens up. Allow to cool in the fridge or pour directly on the cheesecake.
Run a sharp knife under hot water and use it to cut the cheesecake into the desired sizes. The blueberry topping will spill over the edge of the slice looking absolutely gorgeous, perfect as a break to a game of mahjong.