Sunday, August 22, 2010

Yum Cha

Yum Cha is one of my favourite things. It isn't just the food which is brilliant, it is also because for me yum cha is something I do with my family. There are another two families we are close with and we often form a big group and go, which is fab because you get to try lots of different things, but I really love it when it is just my family.

Today it was just my sister, Mum and Dad. We had a wonderful meal and a really relaxed lovely catch up. After we even went shopping together for awhile. Really it was a perfect Sunday activity.

Oh and the cheesecake from yesterday was as good as it looked. Here is the recipe:

Blueberry Cheesecake

125g butter
1 cup (100g) rolled oats
100g wheatmeal biscuits, finely crushed
2 tablespoons soft brown sugar

375g light cream cheese
100g fresh ricotta cheese
1/3 cup (90g) caster sugar
1/2 cup (125g) sour cream
2 eggs
1 tablespoon finely grated orange rind
1 tablespoon plain flour

250g blueberries
3/4 cup spreadable blackberry jam
1/4 cup cherry brandy

Base: Brush a 20cm round deep springform tin with meted butter or oli and line the base with baking paper. Melt butter, add in the oats, biscuit crumbs and mix well, stir in sugar. Press half the biscuit mixture into the base of the tin and gradually press the remainder around the sides about 3/4 the way up, using a glass to firm it into place. Refrigerate for 10-15 minutes.
Preheat oven to moderate 180.

Filling: Beat the cream cheese, ricotta, sugar and sour cream until smooth. Beat in the eggs, orange rind and flour until smooth. Put the tin on a flat oven tray to catch any drips, pour filling into the crust and bake for 40-50 minutes until the filling is just set. Remove from the oven but leave in the tin to cool.

Topping: Scatter the blueberries on top of the cheesecake. Sieve the blackberry jam into a small pan with the brandy. Stir over a medium heat until smooth and then simmer for 2-3 minutes. Carefully brush or spoon over the blueberries. Refrigerate for several hours or overnight until well chilled.

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