Non baked Blueberry Cheesecake

I very rarely made cheesecakes, both baked or non baked. Gita does not enjoy them, so I do not see the point to hassle my self. But somehow it is always relieving to make something pretty when stress comes. So I decided to make non baked eggless cheese cake for Gita’s Nan and Pop. I prepared 20 cm round pan and still had mixture of cheese for an 8 cm round pan. I could not believe, Gita loved it. Very impressed of my self.


Blueberry Cheesecake

350 grams biscuit from scratch, any kind. Finely ground
6 tablespoon butter, melt and leave it until it is cool
Add butter into biscuits crumbs until combined.
Grease a 6cm-deep, 20cm-round (base) springform pan. Press mixture over base and side of prepared pan. Refrigerate for 20 minutes or until firm.


Cheese cream
375 grams mascarpone cheese, whisk until soft
180 grams fresh cream, whisk until soft peak is formed
100 grams caster sugar
1 navel orange, get the zest and juice
1 1/2 cup of blueberry
Whisk cream cheese, sugar, vanilla, orange zest and orange juice until smooth and combined.
Fold in cream until combine
Pour mixture into prepared pan. Smooth top with a spatula. Sprinkle remaining blueberries over cheesecake. Cover, refrigerate overnight.
Remove cheesecake from pan and transfer to a plate. Dust with icing sugar. Serve.


Malt bread and spinach melt toast


Weekday nights are always busy. I was too flat to cook dinner, or perhaps too lazy. I made malt bread yesterday morning and still have cheese and fresh spinach. I was glad Gita was happy with her dinner. She made black tea with honey for us. It was a gorgeous dinner with simple meals.


2 1/2 cups of all purpose flour
1 teaspoon of salt
1 1/2 teaspoon of instant yeast
4 tablespoon of olive oil
2 teaspoon of malt
1 cup of warm water

How to make
Mix all dry ingredients (flour, salt, instant yeast), then pour in olive oil and malt. If you use electric mixer, use the lowest speed. Add the warm water, and switch mixer speed one level higher until the dough is smooth and elastic. Take the dough out of the bowl, and allow it to rest for 10 minutes. After 10 minutes roll the dough and place it in a bread tin. Allow its size to double (cover the tin with plastic bag for one to two hours). Bake in the oven with 250 degree Celsius in the first 15 minutes then set down the temperature at 200 degree Celsius until it turns golden brown.


Sliced malt brad
Fresh spinach, wash and strain till dry
Mozzarella cheese

How to
Smear bread slices with butter, then cover it with spinach. Sprinkle mozzarella cheese on top and toast bread slices to the grilling pan until the cheese turns to golden color.