Baked Blueberry Cheesecake
I've said it before and I'm sure I'll say it again, Sunday's never feel like a proper Sunday unless there's baking involved and there's a roast in the oven. Luckily, today covers both and I'm finally coming round to accept that the crystal clear sea of Bermuda and the constant buzz of New York are long gone - for now - and it's time to settle into Autumn.
Not quite ready to leave New York behind, I decided the most appropriate dessert to follow the roast beef we'll be eating later, is a baked New York Cheesecake with a blueberry compote. There were so many different recipes online but I followed the one which had the most ingredients that I had to hand at home and took the least time to cook - I had a time restraint to get the beef in the oven!
This was so simple to make and although I'm yet to try it, I reckon we're onto a winner.
- 150g Digestive biscuits (use the chocolate ones if you want to mix it up!)
- 50g Unsalted butter (melted)
- 360g Soft cream cheese
- 180g Caster sugar
- 4 Medium eggs
- 150ml Double cream
- 40g Plain flour
- Zest and juice of 1 lemon
- Begin by preheating the oven to 170degreesC.
- Crush the biscuits into a chunky crumb and then mix in the butter. Push this mixture into a 22/23cm springform baking tin to line the bottom - make sure it's pressed tight to the edges and is even over the top. Place into the fridge to cool whilst making the filling.
- For the filling, add the cream cheese and caster sugar together in a large bowl and mix on a medium speed until well combined and fluffy.
- Now, add in the eggs one at a time. Make sure each egg is mixed in before adding the next to prevent the mixture from curdling.
- Next, add in the double cream, the flour and the zest and juice of the lemon and mix at a low speed until all combined. Your mixture should be fairly runny and have a glossy texture.
- Take the base out of the fridge and pour in the mixture. Now bake in the oven for 1 hour until golden on top.
- Once cooked, you need to let the cheesecake cool in the oven before you take it out. Turn the oven off and leave for 20 minutes before propping the door open with a wooden spoon and leaving to cool for at least an hour - longer if you can. This will reduce the chances of the cheesecake cracking on top.
- Whilst waiting for the cheesecake to cook and cool, you can make the blueberry compote for the topping. Do this by cooking the blueberries over a medium heat with 100ml of water (add more if they start to catch) and 1tbsp of caster sugar - you can add more to taste. It may take a while for the compote to form but it should thicken and have a shiny look to it. Leave to cool.
- Finally, once the cheesecake is cooled, loosen from the tin and place on cake stand or plate to serve. Decorate with the compote and fresh berries.