Blueberry Cheesecake with White Frosting

If there's someone I have to thank for my cheesecake success, it had to be and will always be Yummy Magazines and books. You see, some cookbooks are liars. They'll say you need a cup of this and that but it will end up destroying your food. What I like about Yummy magazines and yummy books is that they give foolproof and kitchen tested recipes that will push you towards success, either by baking your first ever successful cheesecake or maybe even putting up your own food business. :)

This is my second successful cheesecake and you can view the recipe here. And who says we are only limited to just pouring the canned toppings on top of the cheesecake? Hey! if you wanna be the best, we all need to think of better executions, right?

While thinking of better ways to execute my cheesecake, I thought of my fave dessert of all time: Le Bistro Vert's Calamansi Pie. The right amount of sweetness and tanginess is a total hit that makes everyone loco over this mean little thing. And the candied calamansi (Philippine Lemon) is to die for. What actually intrigues me is the cream that sits comfortably on the top of the pie. I can't even distinguish if it's a whipped cream or an icing made from egg whites and sugar.

So I turned to my other bestfriend, allrecipes and searched for White Frostings. And oh well, I saw this!

White Frosting

Ingredients

1 cup white sugar

• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 2 egg whites
• 1 teaspoon vanilla extract
• 
  

Directions

1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

I wasn't that disappointed though when I found out that it didn't taste the same like that of Calamansi Pie because the frosting turned out sweet and yummy. Tasted like marshmallows! I think I'm gonna use this for my Cupcake S'mores (draw light bulb here).

It was my first time to whip egg whites, sugar and cream of tartar and it turned out this good! But since I'm a big fan of cheesecakes with hints of tang, I could rate the frosting: so-so. The kids loved it. To be honest, my whole family did for they have sweet tooth like you can never imagine!

And because I doubled the White Frosting recipe, I had a bowl of goodness that waits to be popped in the oven whilst trusting my instinct that it will get baked like meringues and yes, let's toast to another award for I pinned it down twice a row! Ding ding ding ding!

Please forgive me for the poor lighting. :(

And when I said it was my brother's birthday, I wasn't kidding! We had Shrimp Camarons, Sushi, Maki, Roasted Chicken and 2 kinds of Stir-fried noodles and we had brownies, cookies and a cheesecake for dessert.

Enjoy eating and cooking and drooling. I love reading food blogs, you should too! :)

All photos are mine #toolazytowatermark except for the Calamansi Pie photo.

Jupao's No Baked Cheesecake

I've had this recipe for a while. It came from a good friend who is now working in one of the most prestigious hotels in Singapore. All started when we talked about baking, then we headed to cheesecakes until he told me his grandmother's secret recipe: 

No Baked Cheesecake using Cottage Cheese.

Of course, let me call this my version of Jupao's Cottage Cheesecake (No Baked!). Lol! I love how it tasted so light with a hint of richness on it. It made me wanna try the Italians' version of cheesecake via ricotta for it might turn out even lighter. The sweet peach syrup complemented the light cottage cheesecake making it very compatible for lazy afternoons with a cup of robust coffee, of course!

I will definitely make this again but I might double the cheesecake ingredients. Since it's really light, eating a big chunk wouldn't hurt a bit sooo bitin talaga kapag konting servings lang!  

According to Jupao, beat 3/4 cups of sugar and a cup of cream cheese but of course, please do not over mix. To over mix a cream cheese is a sin! Set aside. Next is to dissolve a pocket of gelation in a hot-warm water. Now this is important, I forgot to ask him the volume of water so I dissolved it in a 1/3 cup of hot-warm water and stirred. Let it settle for a while. Now, mix 2 pockets of cottage cheese in your sugar and cream cheese mixture. Well, I didn't mix it until smooth though. I like my cottage cheesecake with little cheese crumbles in it. Also throw in and mix the dissolved gelatin. But if you want your cheesecake smooth, fine...go along and mix until smooth. I also added 3 teaspoons of calamansi (Philippine Lime) juice and a teaspoon of vanilla. The Calamansi lime added a different kick to this dessert. Or maybe we just ran out of lemons but it did taste finer! 

Refrigerate overnight. Top with toppings of your choice.

What I did was slice the canned peaches and boiled in its own syrup with 3/4 cups of sugar.

Serve with a cup of coffee and a good conversation. :)