Birthday Cheesecake with a Twist

Celebrations, Congratulations, Champagne wishes galore
Finally that special day, you’ve been waiting for
Birthday wishes, hugs and kisses, gifts especially for you
Just once a year this day we cheer and raise a glass to you.
21 again. How do you do it?
You certainly have a secret
I wish I knew it
Then I could (look as young) as you
Have (energy and vitality) too
Let’s raise a glass to you dear Judy
Bottoms up! Here’s to a Birthday Cheer!
HAPPY BIRTHDAY JUDY AND WISH YOU MANY MORE!

Now, how better to celebrate your birthday with this show-stopping cheesecake, each slice dazzled with fun, festive chocolate and jelly bean toppings.

Ingredients:
1-1/2 cups Cracker Crumbs
1/3 cup butter (at room temperature)
3 pkg. (200 gms each) Philadelphia Cream Cheese, softened
¾ cup sugar
1 tsp. vanilla
3 eggs

For the White Chocolate Sauce:
1 cup heavy cream
2 cups chopped white chocolate
2 tsps. Brandy

Coloured Jelly Beans for decoration/toppings

Preparation:
Preheat oven to 350°F.
Mix cracker crumbs and butter and press onto bottom of 13×9-inch spring form pan.
Beat cream cheese, 3/4 cup sugar and vanilla with a hand beater. Add eggs one by one and mix until blended. Pour over crust.
Bake 30 min. or until center is almost set. Cool. Refrigerate 3 hours.
To make White Chocolate Brandy Sauce:
Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn’t boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake.
Decorate with coloured Jelly Beans to make a colourful cake apt for the festive season.

Baked Cheesecake with Blueberries Sauce

Ingredients:
Crust:
2 1/4 cup graham cracker crumbs
1/2 cup (unsalted) butter or margarine, melted
Filling:
1 (8 oz.) pkg. cream cheese, softened (preferably Philadelphia Cheese)
1 Tbsp. lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp. vanilla
2 eggs

Sauce:
2 cups frozen blueberries
2-4 Tbsp sugar depending on the sweetness of your berries (I used 2)
1/2 Tbsp cornstarch
1 tsp lemon juice
1 1/2 Tbsp water

Method:
1. For the Crust: Combine graham cracker crumbs and butter, press into buttered 8 inch springform cake tin to form crust on bottom and sides.
2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.
3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.
4. Bake at 160 C for 35 minutes or until set.
5. Allow to cool to room temperature, and chill for 5 hours or more before serving.
6. For the Sauce: Place blueberries and sugar in a pan and heat until the blueberries release their juices. Combine cornstarch, juice, and water in a small bowl. Stir together until smooth.
Add the mixture to the pan and stir to mix completely. Bring mixture to boil for a few minutes. Allow to cool to room temperature.
7.When the cake is set, carefully remove the cake and slide onto a plate. Spoon the syrupy berries on top.