Blueberry Cheese Cake

I had a request from Victor for his birthday couple days ago...a cheese cake! Then I checked my cook books and web sites for different recipes. I found a simple blueberry cheese cake recipe on the RTHK e-learning program for desserts. They have recipes, video demonstrations and tips on different desserts. It's not complicated at all! But it's a Chinese version. So I have to translate it into English for my non-Chinese friends!

http://www.rthk.org.hk/elearning/dessert

BLUEBERRY CHEESE CAKE

Crust:

6-inch spring-form cake mould or a loose-bottom cake mould

5 pcs McVitie's digestive biscuit (or any brand) or 7-8 pcs of traditional Graham crackers

30 g unsalted butter, melted

Cheese Filling:

250g cream cheese

60g sugar

220g whipping/double cream

2 tsp gelatin powder

2 tbsp water

60g blueberry jam/preserve

Decoration:

Couple of fresh blueberries (or any seasonal fruits)

1-2 tbsp blueberry jam/preserve

1. Put the digestive biscuits into a plastic bag (for food) or a zip-lock bag and use the pin-roller to break the biscuits into fine crumbles.
2. Put the biscuit crumble in a bowl and mix the melted butter in. Then pour the crumble in the cake mould and spread it even over the bottom. Use a spoon or finger to press the crumble firmly. Chill the crust in the fridge for about 10 minutes.
3. Whisk the double/whipping cream with the electric mixer until thicken, but not stiff.
4. Beat the cream cheese in a large mixing bowl with the electric mixer, about 10 second. Then add the sugar in two to three batches, mixed sugar and cream cheese until smooth. Scrape the cheese on the side of the bowl to the centre to make sure there's no lump inside the mixture. Add the blueberry jam in and mix it well.
5. Mix the gelatin powder with the cold water. And then put the bowl in the hot water bath in order to dissolve the gelatine. Pour the gelatin in the cream cheese and mix well. Don't overmix.Finally add in the whipped cream and mix it well with a spoon or spatula.
6. Pour the cheese mixture inside the chilled mould. Spread and smooth the top with the spatula. Chilled for 2 hours in the fridge.
7. Release the ring and remove the parchment paper. Spread 1-2 tbsp of blueberry jam on top of the cake and decorate with blueberries and other seasonal fruits.