Merry Christmas Everyone! I know I am days too late but its better than never, right? Anyway, I got way too busy this season amidts all the shopping and baking that had to be done. I somehow neglected my blog. I also got a new hobby that also eats away my blogging time, I'm now into scrapbooking and I'm finding a way to merge this blog with that blog so I'm only maintaining one blog much less hassle for me and I get to update it more often. So please bear with me as I try to decide what to do.
With all the hustle and bustle of the season, I wanted to make something simple and yet delicious and my mind automatically screams cheesecake! I was thinking of making it grand and tall and make a New York Style Cheesecake but I seemed to lucked out since I couldn't find any sour cream! Maybe all the cheesecake makers that sells in the bazaars bought them all. Haha...now my fall back recipe is my all time fave Blueberry Cheesecake. This cheeseckae looks deceiving because its not as tall as american style cheesecakes but the taste and texture make up for its lack of physical stature.
Since I love blueberries so much, before baking I swirled in some blueberries. Though I think next time I'll make a swirled blueberry cheesecake I'll go with a simple sour cream topping, so as you are eating it you would see the blue berries. Although blueberry lovers would prefer the blueberries as a topping. :)
Since blueberries are not that common here and if I do see some in the market, they cost an arm and a leg and feels like a shame to bake with them. Whenever I get lucky and find them in the market, I eat them all natural :)
My go to recipe is from Tyler Florence
- 2 cups ground graham crackers
- 1/2 tsp cinnamon
- 1 stick unsalted butter
- 2 8-oz cheesecake
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 tsp vanilla
- 1 can blueberry topping