Blueberry Swirl Cheesecake Recipe

A soft, creamy cheesecake on top of crunchy, buttery Oreo and Digestive cookies, swirled with a decadent blueberry sauce.

Blueberry Swirl Cheesecake Recipe                                                                     Recipe by iSaamuel

INGREDIENTS;
100g of Oreo Cookies,
100g of Digestive Cookies,
4 Tablespoons of Butter- 2 for each cookie, melted
 
400g of Cream Cheese,
3 Egg Whites,
1/2 Cup of Sugar,
1 Tsp of Pure Vanilla Extract,
The seeds of 1 Vanilla Bean/ Pod,
2 Tbsps of Heavy Whipping Cream

1/2 Cup of Blueberries,
2 Tbsps of Sugar.

For the Blueberry Sauce
1. Blend together the fresh or frozen blueberries along with the sugar until a smooth sauce is formed. You're done!

For the Cheesecake crust
1. Crush Oreo cookies and Digestive biscuits with a rolling pin in two separate sealable food bags. Place the crumbs into two separate bowls and mix 2 tablespoons of Butter into each bowl until the mixture resembles wet sand.
2. Place the Oreo crumbs in a lined cake pan and divide into half, leaving space for the Digestive biscuits.
3. Place the Digestive crumbs into the other half of the cake pan.
4. Press firmly with the back of a spoon. Set this aside.

For the Cheesecake batter
1. In a large bowl, whisk together the Cream Cheese and Sugar until well combined, and fluffy.
2. Add vanilla extract and the seeds of 1 vanilla bean/pod. Whisk well.
3. Scrape the sides of the bowl to make sure all the ingredients are combined. Fold in the heavy whipping cream. Pour the batter on top of the cookie crust.
4. Place tablespoons of the Blueberry Sauce on the batter and swirl with a knife to create a pattern.
5. Bake at 190C until the edge of the cake is the set but the centre should still be slightly wobbly, to ensure the cheesecake isn't overbaked and won't crack.

Eat with family and friends and decorate with Greek yogurt and fresh blueberries. Enjoy!

Hokkaido Chiffon Cupcakes Recipe

Fluffy and soft cupcakes, scented with vanilla and oozing with fresh whipped cream in the center.

Hokkaiado Chiffon Cupcakes Recipe                                                                     Recipe by iSaamuel

INGREDIENTS;
2 Egg Yolks,
2 Egg Whites,
65g of Sugar,
2 Tsps of Pure Vanilla Extract,
3 Tbsps of Milk,
3 Tbsps of Vegetable Oil,
70g of Cake Flour,
1/2 Cup Heavy Whipping Cream,

Powdered Sugar to garnish.

1. Whisk together the Egg Yolks and Sugar until thick and creamy with a Whisk or Electric Beaters. Add Vanilla Extract, Oil and Milk and whisk until thoroughly combined.
2. Sift in Cake flour and whisk gently, taking care not to overmix.
3. In another mixing bowl, whisk the Egg Whites until stiff peaks form. Fold Egg Whites into the Egg Yolk mixture gently.
4. Once your batter is complete, evenly distribute cupcake batter into a lined cupcake tin.
5. Bake cupcakes at 180C for 15-25 minutes.
6. Let the cupcakes cool. Whip the Heavy Whipping Cream with 2 tablespoons of sugar until stiff peaks form. Do not 'over beat' or it will turn into butter!
7. Place cream in a piping bag, and using the piping tip, poke a hole into the center each of the cupcakes and gently squeeze cream until it feels full.
8. Dust with powdered sugar and serve.

This beautiful dessert will please anyone. Enjoy!