I
like to have one or two definitive recipes for each seasonal fruit. Ones that I
know will always work and when the season for that fruit comes around again I
get excited and start salivating about making again. But up until now, I have
never had one such recipe for blueberries. So, I set about rectifying the
situation and the first thing that sprang to mind was Blueberry Cheesecake.
I
am always a little apprehensive about making cheesecake. I think I have just
had so many horrid ones, over sweet, gelatinous and gloopy! When I was a kid in
the 70’s I even remember making one from a packet which was pretty disgusting.
But then I went to New York and I will never forget the wondrous baked
cheesecakes, topped with sour cream. Slightly grainy at the edges, totally
wobbling creaminess in the middle. Mind-blowing. So, I was a little nervous of
trying to recreate what I had reminisced. I scoured through hundreds of recipes
to find one that sounded right, and never imagined that the first one I tried
was going to turn out such perfection.
Baked
Blueberry and Vanilla Cheesecake
150g
digestive biscuits, smashed
20g
caster sugar
70g
butter, melted
Filling
800g
Philadelphia cream cheese
150g
creme fraiche
175g
caster sugar
1
tablespoon vanilla bean paste, or essence
4
eggs
30g
flour
50ml
milk
200g
blueberries
100g
creme fraiche
200g
blueberries to decorate
Preheat
oven to 170 C / Gas mark 4. Lightly oil a 25cm cake tin. I lined mine with grease-proof as I was frightened that otherwise it would leak.
Mix
the biscuits, sugar and butter together and press evenly into the bottom of the
tin to form a base. I used a potato masher.
Mix
the creme fraiche, cream cheese, sugar and vanilla using an electric mixer. Add
the eggs one after another and always mix well in between. Add the milk and
flour and mix as well. Stir in the blueberries and pour into the tin. Bake for about
1 hour in the oven. The cake should be well risen, golden brown on top and just
very slightly wobbly in the middle. Take out and allow to cool. After cooling
spread the cake with 100g of creme fraiche and let it cool in the fridge for at
least 3 hours. I couldn’t wait and ate mine after about an hour. Decorate with
blueberries.
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