蓝莓乳酪蛋糕(Blueberry Cheese Cake)

烧烤会那天，临时决定做蓝莓乳酪蛋糕。

想说趁人多热闹，提前给娜娜吹生日蜡烛，

于是和前来帮忙的好友- 宜一起翻柜倒橱，

东迁西就之下，勉强的弄个她爱的乳酪蛋糕出来。
On the day of the barbecue, I spontaneously decided to bake a Blueberry Cheese Cake as an early "Happy Birthday!" for NaNak.

 蛋糕虽是临时匆促而成，

但是无论是卖相和美味，都获得当天嘉宾们的赞赏。 
Despite being a last minute thing, the cake still managed to turn out delicious.

 浓郁的巧克力Oreo饼底；

微酸但醇香幼滑的蓝莓乳酪层；

鲜甜的蓝莓酱；配合得天衣无缝，好吃得很！！！

在场每位吃了，都说： Ho Ciak！
 The rich Oreo base, combined with the sweet blueberry filling, enhanced the flavor of the Blueberry Cheesecake. The three layers of the cake was indeed a perfect mix!

食谱参考：Eileen Lee 原自：做个快乐的自己
模子：7寸圆形脱底模
材料：
100g oreo饼干 (压碎)
50g 无盐奶油
250g 奶油乳酪
50g 幼糖
2 粒蛋
200g 动物性鲜奶油
1 罐 蓝莓优格
2tsp 柠檬汁

上层馅料
100g 蓝莓果酱

做法:
1) 在烤盘周边刷上奶油,底部垫蛋糕纸备用.
2) 无盐奶油软化后,加入饼干碎拌匀, 铺在烤盘底部压紧, 放进冰箱.
3) 奶油乳酪在室温软化后, 加入幼糖, 用搅拌机打至松发。
4) 把蛋逐粒加入，并打发至光滑状。
5) 加入柠檬汁，优格及鲜奶油，搅拌成光滑的乳酪糊.
6) 将乳酪糊倒入饼干底上, 预热烤炉，以水浴法，用160度烤约70分钟.
7) 熄火后，让蛋糕继续留在烤炉里30分钟才取出。
8) 取出冷却, 铺上蓝莓酱，再放入冰箱3小时至定型才脱模。

  这种无奶油oreo饼干碎，既方便又不浪费。我在BakeWith Yen 买的，大约5，6块一包。
I bought this Oreo small crushed cookie pieces at "Bake With Yen" about 5- 6 ringgit/pack. It is convenient and money saving .



Recipe adapted from：Eileen Lee Originated from：做个快乐的自己

Mould：7" round shape base removable tin
Ingredient :
 100g oreo bisicuits (crushed)
50g unsalted butter
250g cream cheese
50g castor sugar
2 eggs
200g whipping cream
1 tub blueberry yoghurt
2tsp lemon juice

Topping:
100g Blueberry filling

Method :
1) Grease the tin with butter.
2) Mix crushed biscuits with melted butter in a bowl. Press the mixture evenly at the bottom of the tin and chill.
3) Beat softened cream cheese with castor sugar until light and fluffy.
4) Add in eggs one by one, mix well after each addition.
5) Add in lemon juice, yoghurt and whipping cream, then mix until it becomes a smooth cheese mixture.
6) Pour the cheese mixture onto the chilled base. Put the cake tin in another tin filled with water. Bake in a preheated oven at 160°C for 70 minutes.
7) After 70 minutes, allow the cake to remain in the oven for another 30 minutes before removing.
8) Allow the cake to cool before spreading the blueberry filling on top. Chill in the fridge for 3 hours before removing from the tin to avoid the cake from losing its shape.

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I am submitting this post to the eventLittle Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)