Cooking Mummy Recipe: My Blues with BlueBerry Cheese Cake

All these Blues started as a result of the October year-end school exams Blues. So now you know why the Blues....

Bear with me as I expound on the Greatness of Mothers. For mothers, October is the time of either Stress, Despair or Hopelessness. ...OR you can call the Great Panic of the year! It's what we call the self assessment or relevation on how we have fared as Mothers of our beloved children for the past year. Hmm.. Interestingly, do our children grade us too ? !! I wonder..

Well, as a last ditch attempt of what any self-worthy or self-respecting mum would do, this calls for desperate measure for desperate time.. Coaching, Encouragement or even Bribery, etc etc, just to get my crafty younger one to work wonders on his studies (Glad my elder one's PSLE exam is over !)

Will it be Coaching or Simply diving into the oblivion of Baking to sweeten things up ... LOL, this is too daunting for me ! oh..the perils of motherhood.

And so I choose the obvious...

And so begin my Sweet journey into the Blues..

And so let me introduce the ever-amazing ingredients ...Oh , looks like I could start a poem. hehe.. not today..

500g Cream Cheese

100g Sour Cream

200g Fresh Cream (I use pure cream!)
4 Eggs
250g Sugar
1 tbsp Vanilla Essence

1 tbsp Salt

200g Digestives
50g Butter

And so starts ..Making the Biscuit Base
Put the biscuits into a blender for 10 seconds until it looks like sand.
Melt butter in small pan and add to the biscuits. Mix well using a spatula.
Put biscuit mix into the cheesecake tin and pat the biscuits evenly into the corners.
Place in the fridge and allow to set.

And so starts ...Making the Cheese Cake
Add cream cheese and eggs into the blender. Mix for about 20 seconds until the mixture is smooth. Add sugar, salt and vanilla essence to the mixture. Mix for further 20 seconds until smooth.
Take the mixture out of the blender.
Put mixture into a large mixing bowl.

Add the sour cream and pure cream.
Fold the mixture together using the spatula making sure there are no lumps
Pour the mixture into the base that we made earlier until it reaches the top of the tin
Place the cheesecake into a tray
Place in an oven at 110C or 220F for 45 minutes or until just set in the centre.

Once baked, the filling should not wobble in the centre when shaked.
Remove from the oven and allow to cool for a couple of hours. The tin can be removed.