Blueberry Cheesecake

I’ve never made a blueberry cheesecake before, since blueberries are so expensive in Singapore. One 125g box of blueberries costs $3.50. Apparently, that’s the only type of blueberries sold in the larger supermarkets like Fairprice and Giant.

Boyfriend’s sister requested for blueberry cheesecake for her birthday, and I looked for a recipe to experiment with first, before Boyfriend makes the actual cake for her. While shopping at Giant, I found that the blueberries were on offer at $2.80, so I bought 4 boxes, and froze those that I didn’t use for next time.

I found this recipe from Epicurious, and chose to use the topping recipe from one of the comments.

Japanese Cheesecake

My younger sister mentioned that she liked the Souffle Cheesecake I made previously, a couple of months ago. I didn’t take any pictures or post about it because I didn’t think it was that good! I was too impatient in waiting for the cake to cool, and the top turned out all wrinkled and ugly. That cheesecake also has 2 layers in the end, because I didn’t fold in the egg whites thoroughly enough, and it kinda floated on the top half of the cake, resulting in a bottom half that was dense and eggy.

I decided to try another similar recipe that I had already stuck on the fridge door, a Japanese Cheesecake, which I took from DianasDesserts.