Ingredients

For the filling:

3 pcs of 200g Philadelphia cream cheese

1/2 cup all purpose flour

1 & 1/2 cups of granulated white sugar

1/4 cup heavy whipping cream

2 tsp. vanilla syrup

5 pcs large eggs

For the crust:

2 cups crushed graham crackers

1/2 cup melted unsalted butter

1 cup granulated white sugar

Toppings:

Please see recipe here

Procedure:

Grease a 9 – inch springform baking pan. You can place the springform pan on top of another pan to make sure you’ll catch any leakage while baking.

On a separate bowl, mix together the crushed graham crackers, butter and sugar then mix them well using a spatula or spoon. Once the graham crackers are fully covered with the butter enough to hold them together, press them in the greased baking pan forming them from the base up until the side. You can refrigerate this for at least an hour or place it in an oven for about 10 mins (130 C)

Pre-heat the oven to 180 degrees celcius – wire rack in the middle of the oven.

Note: You should only start preparing this filling once the crust is ready.  In a bowl of the electric mixer, put together the cream cheese, sugar, flour and mix them on medium speed until incorporated for about 2 minutes.  Add the eggs one at a time beating well for about 30 seconds on each addition. Add the vanilla and whipping cream and mix until well incorporated. Pour the filling into the prepared crust, tap the pan at least twice to release some trapped air (this is to avoid the cake from cracking) and bake for about 10-15 mins.

When the top of the cake is about to be fully cooked (1/4 part of the cake from the middle is still jiggly), lower the temperature to 160 degrees celcius then continue to bake for 10 more minutes. Insert a toothpick from the top of the cake (not in the middle) and the tootchpick should come out clean. The cake is cooked but take note that the middle part of the cake should be a bit jiggly. Turn off the oven and remove the cake. Let it cool for about 5-10 mins then carefully scrape the side of the pan using a knife to detach the cake from it. If you see that the whole side of the cake has been separated from the side of the pan, carefully remove the side of the pan leaving the base with the cake on it.

Top it with blueberry filling and refrigerate before serving.

You can also top it with any berry fillings of your choice or simply put a fresh berries upon serving.