100 g unsalted butter, melted
175 g dry biscuits, I use Marie digestives
175 g blueberries for inside the cheesecake
100 g blueberries for top or just go for a whole punnet
450 g cream cheese
150 g caster sugar
1 tsp vanilla extract
4 eggs, lightly beaten
icing sugar to dust
Preparation: Preheat the oven to 180 c. Lightly grease the sides and base of a 24cm springform cake tin.
The real beginning: Chop the biscuits in a food processor or place in a plastic bag and bash them with a rolling-pin. Mix the biscuits with the melted butter and press into the base – not the sides of the tin. Pop in the fridge whilst you prepare the cheese mixture.
This is the easy part: Use an electric mixer if you are lazy otherwise a big fat wooden spoon. Beat the cream cheese, sugar, vanilla and the eggs together in a large bowl until smooth.
Add the blueberries to the biscuit base and pour over the cheese mixture. Bake for around 40 minutes. It should be lightly browned around the edges and not too wobbly in the middle. Allow the tin to cool for at least 10 minutes before removing the sides of the spring-form pan. It does begin to separate but if not run a thin knife around the edges.
This is the fun bit, just before you are about to serve it, beat some double cream with just a tablespoon of caster sugar for further indulgence, it is a cheesecake so there is no going back. Arrange the blueberries on top, give it a light dust of icing sugar and watch everyone light up. I like this cheesecake eaten at room temperature but of course the cream can be beaten first and left in the fridge until you are ready to decorate the cake. Roz
1 comment:
This looks soooooooooooo good.
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