Blueberry cheesecake!

My brother’s birthday was coming up and as usual we would be having a family dinner to celebrate his birthday. Anyway, i remembered his girlfriend had mentioned that he wasn’t much of a cake fan, but loved blueberry cheesecake.

So i decided to make him a blueberry cheesecake to celebrate his birthday. The problem was.. cheesecake has always been very scary for me as my cheesecake has always always cracked. So i was a little worried when i decided to go ahead and make the cake for him. At the back of my mind, i was thinking that if it did crack.. it’s only family right.. so doesn’t matter… but that didn’t relieve my anxiety one bit.

So after researching to see what was the main reason behind cheesecake cracking, i realised it’s either cost the oven is too hot, or the cheesecake is overbaked, or you overbeat it when mixing all the ingredients in. Argghh…

Well.. i just bit my tongue and just decided to go ahead to bake it and just keep my fingers crossed that all would go well. Once i placed the cake into the oven, i spent nearly every 1/2 hour checking on the cake and hoping and praying that the cake wouldn’t crack. When i finally deemed the cake cooked and took it out i was ecstatic to see that it hadn’t cracked!! I loved too the look of the blueberry syrup ripples that i had going through the cake as well. Isn’t it gorgeous!

To oomph up the blueberry flavour of the cake, i decided to layer of blueberries on the top of the cake but as i didn’t want the blueberry syrup to drip down the sides of the cake and ruin the look of the cake, i made a little whipped cream border around the edge of the cake to act as a stopper. Then i slowly poured on the blueberries and the syrup on the top of the cake after the cake was well chilled.

The cake turned out fabulous and i was really happy with the way it turned out!

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