Comments on: Steamed Blueberry Cheesecake

By: Suzette

Suzette — Tue, 01 May 2012 10:08:42 +0000

Sorry no pic on this. Just wrap around the cake tin as you would with other stuff, you can refer to the video in the post. You can’t use aluminium foil and water will get in.

By: jane

jane — Mon, 23 Apr 2012 03:12:58 +0000

I would like to ask how you cling wrap the cake tin? got any picture to share? and also what u use to cling wrap the tin use aluminium foil ?? hope to recv your reply. Thanks alot

By: Danille Adrian

Danille Adrian — Mon, 07 Nov 2011 03:35:43 +0000

Dearest Suzette,

i would like to ask can i reduce the amount of cream cheese?

By: hong

hong — Thu, 02 Jun 2011 05:28:17 +0000

thx~

By: Suzette

Suzette — Thu, 02 Jun 2011 05:27:21 +0000

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.

By: hong

hong — Sun, 29 May 2011 12:05:38 +0000

HALF CUP IS HW MANY G?

By: hong

hong — Sat, 28 May 2011 10:03:34 +0000

erm…does ur “1. Cream cheese and sugar until smooth” mean beat?

By: Suzette

Suzette — Mon, 25 Apr 2011 11:45:17 +0000

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)

By: hong

hong — Mon, 25 Apr 2011 10:23:40 +0000

erm..is the uht cream mean the anchor uht whipping cream?

By: Suzette

Suzette — Sat, 06 Nov 2010 12:23:44 +0000

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.