Steamed Blueberry Cheesecake
January 24th, 2010.
Categories: All, Dessert, Lacto Ovo, Steamed, Vegetarian
A reader has highly recommended this recipe of steamed raspberry cheesecake, and left a comment here for me to try it out.
I have not had time to do any cooking or baking for a while until I’ve recently settled in my new job and got a new maid. Just made this cake yesterday…
This recipe is very different from all the other ‘common’ ones, in many ways. For a start, it is the EASIEST and SIMPLEST cheesecake recipe that I have tried. It is steamed instead of baked. And it uses 6 eggs rather than 4 that other recipes usually call for, but my friends and I do not quite like the overpowering egg scent and taste, and if I were to make this again, I will reduce to 4 eggs like the usual ones.
The original recipe calls for raspberry jam, but since the shop ran out of stock, I replaced it with blueberry. I believe you can substitute this with any fruit jams that you like.
RECIPE
Ingredients
500g cream cheese
1/2 cup caster sugar (reduced from original recipe)
6 eggs (recommend to reduce to 4 eggs)
1 1/2 teaspoon of vanilla essence
200ml UHT cream
200g fruit jam (raspberry, blueberry, strawberry, etc)
Juice from 1/2 lemon
Method
1. Cream cheese and sugar until smooth
2. Add in eggs, vanilla essence, and cream. Mix till smooth.
3. Pour into lined 8″ round cake tin.
4. Mash the jam until very smooth, pour half of the jam into the cake mixture. Stir with a chopstick to create marble effect. Reserve the other half of jam for decoration.
5. To avoid water sipping in, cling wrap the cake tin 3 times tightly.
6. Steam the mixture for 2 hours under low heat (after water is boiled).
7. Cake is cooked, if the surface is firm to touch and shrink from the sides.
8. After cooled, chill in fridge for at least 1/2 hour before decorating.
Decoration
1. Pour the rest of the jam onto a pan, mix with 1/2 lemon juice. Bring to boil.
2. Spread over the chilled cheesecake, and chill for another 1/2 to 1 hour. It is ready to be served.
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I used apricot glaze....
January 24th, 2010 15:31
[...] I made this steamed blueberry cheesecake. Very easy to bake… oh, not bake, it was [...]
March 9th, 2010 09:38
Suzette,can I substitute the UHT cream with fresh cream?
March 20th, 2010 22:52
Jude: I’m not sure about this wor. I think should be okay gua… I used single cream, which I guess they are the same!?
March 22nd, 2010 17:14
Thanks..and also thanks for all the great recipes..spare-ing my time to bake..your recipes make baking easier..
April 9th, 2010 22:33
Hey, you finally made the cake I recommended! And yours looks SOO NICE!!
I’ll try other jams next time and also try your suggestion on reducing the eggs.
@Jude – The original recipe calls for thickened cream. I used Paul’s Thickened Cream. You can find it in major supermarket outlets in KL. Carrefour Subang Jaya sells them for around RM 5, though Giant Kelana Jaya sells them for RM 10.
Picture: http://shanghaiist.com/attachments/shang_markde/cream.jpg (the blue/red packaging)
April 10th, 2010 07:40
Thabks,very much Afiki!!I got my baking knowledge sharpen here!
April 13th, 2010 12:16
Wow, I disappeared for just a week and have so many new comments. LOL!
Afiki: Thanks for the tip. Did you just go and snap that photo to be shared here? Wow…. impressed.
Jude: Thanks for the many comments. I’m glad the recipes help. I’m going to bake this again this weekend, coz my friend has demanded that!
November 2nd, 2010 23:53
hi,hows the taste like??i am curious!
November 3rd, 2010 10:12
err… like normal baked cheesecake. It tastes just like the baked version.
November 6th, 2010 19:45
ok,can i use non dairy cream for the uht cream?and can i half the receipe?
November 6th, 2010 20:23
yammy: Should have no problem. The cream is to thicken the batter. If you half the recipe, you will need smaller cake pan for it.
April 25th, 2011 18:23
erm..is the uht cream mean the anchor uht whipping cream?
April 25th, 2011 19:45
Yes, Hong. Anchor, and a few other brands too. But Anchor is the most commonly found. Also called the Heavy Cream (with over 36% fat)
May 28th, 2011 18:03
erm…does ur “1. Cream cheese and sugar until smooth” mean beat?
May 29th, 2011 20:05
HALF CUP IS HW MANY G?
June 2nd, 2011 13:27
Hong, “cream cheese and sugar until smooth”, means that you mix together the cheese and sugar (cheese is at room temperature else you will get lots of lumps), using a mixer until they are well mixed and all sugar melted, that it has no more lumps.
As for half cup, depending on ingredients. For sugar, it is 100g. Hope this helps.
June 2nd, 2011 13:28
thx~
November 7th, 2011 11:35
Dearest Suzette,
i would like to ask can i reduce the amount of cream cheese?