BLUEBERRY STREUSEL CHEESECAKE...

BLUEBERRY STREUSEL CHEESECAKE

adapted from :    anncoojournal.com

Biscuit Base :

100  gm  chocolate Marie biscuits

85  gm  melted butter

Streusel Topping :

50  gm  cake flour or plain flour

50  gm  coarse sugar

40  gm  cold butter

200  gm  fresh blueberries

lemon zest from 1 Lemon

Cheese Filling :

3  egg  yolks  (use large eggs)

250  gm  cream cheese,  room temperature

20  gm  caster sugar

65  gm  dairy whipping cream

1  tsp  vanilla extract

1.5  tbsp  lemon juice

lemon zest from 1 Lemon

2  tbsp  cake flour or plain flour,  sifted

3  egg  whites

1/4  tsp  lemon juice

35  gm  caster sugar

Instructions :

1.  Biscuit Base :   Grease the sides of a 8-inch removable cake pan and line the bottom with parchment paper.  Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add melted butter and mix well.  Pressing the biscuit crumbs with your hand at the bottom of the lined greased cake pan.  Put the tin in the fridge for later use.

2.  Topping :   Combine all ingredients (except blueberries and lemon zest) for toppings.  Rub butter into flour mixture till crumbly.  Keep chill in fridge.

3.  Cheese Filling :   Cream the cheese and sugar together at low speed.  Gradually pour in whipping cream, beat till smooth at medium speed.  Continue beating and add vanilla extract, lemon juice and zest, mix well.

4.  Add egg yolks one at a time and beat until all combined followed by 2 tablespoon of flour.  Transfer cheese mixture into a large bowl.

5.  In another clean bowl, whisk egg whites and lemon juice till foamy.  Add sugar in batches and whisk to peaks form.  Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.

6.  Gently pour cheese mixture into prepared cake pan.  (Wrap the cake pan with aluminium foil to prevent cheesecake batter seeped through the pan).

7.  Steam bake cheesecake in preheated oven at 160'C for 20 minutes till the top semi-set.  Take out the cake pan from the oven.  Toss blueberries with some corn flour (corn starch) and scatter on top of cake, followed by the topping and lemon zest (step 2) and continue to bake for another 50 minutes.

8.  Remove cheesecake from pan after cooling.  Chill cheesecake for several hours before serving...