ii. Jom Masuk U!
And so, yesterday I took the day off from work because I was not able to relax on my birthday which incidentally fell on Monday the 25th of February. I was really glad I took leave from work and I was not surprised that I did not miss the work environment at all; I didn't miss the common room, I didn't miss the paper work and most of all, I didn't miss the particular group of students! Bliss!
I spent my time at home, just doing the things I like. I pottered with my wife in the kitchen, with me baking the cheesecake and helping to cook the Beef Curry with Toasted Coconut (recipe to follow!), I did some blogging, I did a little bit of gardening and some catching up with my reading (Jeffrey Archer no less!) I guess, by occupying the time I had at home, I found that I didn't really miss not being in school. I hope this feeling will continue to prevail when I retire from the profession!
Anyway, back to the Blueberry Cheesecake with Oreo Crust. I had been meaning to make this cake some time back (during the Lunar New Holidays, in fact) when I bought some blueberries. But, the long hours I spend occupied with my school work has left me with practically no time to myself. Even if I had the time, I would be too tired. So, I froze the berries, and hence, on my day off, I made it; finally!
For the crust/base :
- 200 g Oreo biscuits, finely crushed
- 75 g unsalted butter
Melt the butter (make sure that the butter doesn't burn or boil) Take it off the heat and stir in the biscuits. Pour this into a 9-inch base-lined spring form tin. Press using your knuckles to ensure that the base is compact. Place the tin in the fridge while you prepare the filling.
Cheesecake filling :
- 500 g soft cream cheese (room temperature)
- 3 large eggs (if small, 3 eggs plus 1 yolk)
- 350 g condensed milk
- 1 tsp vanilla essence
- Zest of 2 limes
Preheat oven to 170 C. Beat the cheese with a hand-mixer until it becomes soft and smooth. Whisk in the rest of the ingredients. Pour the mixture into the biscuit-lined tin and bake for 1 hour. The cake is cooked when the top is slightly brown and it has a slight wobble. Leave the cake in the oven to cool completely. Serve cake after it has had time to rest in the fridge.