Say Cheesecake

It was the boyfriend's birthday, and I've made it a point to bake a cheesecake whenever he turns a year older (boy loves his cheesecakes). The funny story goes - on his birthday last year, I made a sponge-based vanilla cheesecake for him but he ended up not having a single bite of it as he fell ill. Really, really ill, to the point where he was unable to drive and I had to take over the wheel, kind of ill. The cheesecake was later on devoured by amongst other people in the family, my dad.

This year, with no sign of an impending flu bug on the horizon, I figured it was about time for the birthday cheesecake to make its humble debut once again.

For the longest time I've tried looking for the simplest, most fuss-free cheesecake recipe but to no avail. It so happened that one Sunday afternoon, my mom whipped up this plain-looking, smooth-top cheesecake on a tiny 6-inch board, and served it to us. I took a bite unassumingly and thought it was one of the best tasting cheesecakes that I ever had.

Sourcing the recipe, I decided to give it a go. The concoction was carefully measured out by a Japanese home-baker and the results were beyond pleasing. 

The layers are as follows:-

1. A biscuit crumble base (I used light digestives);

2. A layer of cream cheese filling with blueberry compote;

3. A layer of sour cream and icing sugar for that all-rounded zing.

I personally found this one of the easiest recipes, not to mention one that is highly effective. The thinness of the layers still measure up in richness and the combination of the sweetness and tartness do complement each other extremely well. So glad it came to fruition and that the boyfriend could enjoy it this year.