Steamed Blueberry Cheesecake

It's fridge spring cleaning before heading back to Ipoh for 12 days of work-free, enormous pampering at home and of course, Ipoh's delectable, gratifying, heavenly food. Wheee!!

As I was discarding some items from the fridge, I found a bar of Philadelphia® cream cheese and so that prompted me to making another I love-you-but-I-hate-you cheese cake. I have just made a no-bake version for JW's birthday 2 weeks ago,so no-bake is obviously a no this time. My little oven toaster is way too small for the cake tin and it has no temperature control...aiks, who dares to bake delicate cakes using such oven? So the baked version is also out of the list. What's left then? Hmmm....steaming?? Sounds odd..but still I did it.

WOW, to my surprise, the steamed cake turned out as good as the baked versions!! It's as moist but less 'heaty' compared to the baked ones. So guess what JW and I had for lunch that day? 3/4 of the cake at ONE go!! LOL


Okay...As requested by many, herewith is the recipe: 

STEAMED BLUEBERRY CHEESECAKE

(Serving size: one 6'' cake)

Ingredients:

• 250 g cream cheese (I recommend Philadelphia®  cream cheese, use 1 pack)
• 2 eggs
• 45 g castor sugar
• 1 tsp vanilla essence
• 100 mL thickened cream
• 100 g blueberry preserve (can substitute with strawberry or raspberry)
• juice of 1/4 lemon (can substitute with lime)

Directions:

1. Line a 6'' cake tin.  If using spring form cake tin, remember to seal the bottom with aluminium foil so that water could not sip in. 
2. Cream the cheese and sugar using mixer or hand whisk until smooth. 
3. Add in eggs, vanilla essence and heavy cream into the mixture. Mix on low speed (can use hand whisk like what I did) until well mixed and smooth. Pour into the lined cake tin. 
4. Mash the blueberry preserve until 90% smooth. Spoon half into the cake mixture, and gently stir using chopstick to create marble effect.
5. Cling wrap the cake tin tightly, 3 times, so that water won't sip in during the steaming process.
6. Half fill the steamer or wok with water. Steam the cake on low fire for 1 1/2 -2 hours (the duration of steaming depends on the size of the cake you're making; mine took 1 1/2 hours). 
7. Remove the cake from the steamer and cut the cling wrap. The cake is cooked if the surface is firm to touch and have shrunk from the sides. Do not take the cake out yet. Put the whole cake tin into the fridge for at least 30 minutes for it to firm up further. 

Decoration:

1. Remove cake from the tin. Mix well the remaining half of blueberry preserve with lemon juice, and pour it onto the cake. (If too watery, bring the mixture to boil. I omit this as heat will destroy the vitamin C in the lemon juice and blueberry) 
2. Pour the mixture onto the cake and decorate with your favourite fruits. 
3. Chill the cake in fridge and serve cold. Enjoy :)

Tips:

1. Take the cream cheese out of fridge one hour before making the cake, and let it come to room temperature first. It'll make the mixing process way easier, especially if you are using hand whisk.
2. If no castor sugar, just blitz the normal white sugar using food processor into fine powder.
3. No cream at home? As substitute for 1 cup of thickened cream, mix 3/4 cup of milk with 1/4 cup butter. If using low-fat milk, you may want to increase the butter to 1/3 cup or add a tablespoon of flour to thicken the mixture. Or you may use low-fat natural yogurt instead of milk...I have tried these substitutions, and it works fine for me :)
4. You may omit the blueberry topping on the cake and it'll still taste effing good! I tried this on the remaining mixture :)

XOXO, 
Carmen