Summer has finally turned up. The doom-mongers and naysayers had been telling us that due to some spots on the sun we are in fact in the middle of a ten year cycle of damp and windy summers. Well they can all go and sit in a tent. Even though it is Glastonbury weekend, Wimbledon is in full flow and the British F1 Grand Prix is on, the sun has defied the odds and made an appearance.
Which is just as well because we are off to Henley to celebrate my wife’s birthday and her friend’s recent engagement. And I decided I needed to temporarily ditch the diet (have I mentioned I’m on a diet? What only 50 times? Well, I’m on a diet) and hit some cheesecake recipes.
I found this recipe for Blueberry Swirl Cheesecake in the July issue of BBC Good Food Magazine, which I received in May. I don’t get that. The recipes are all supposed to be seasonal but they are 3 month early. Weird. Anyway, ingredients:
- 11oz digestive biscuits
- 5 oz butter
- 10 oz caster sugar
- 4 oz blueberries
- 1 tsp cournflour
- 3 large tubs full fat cream cheese (30 oz)
- 4 tbsp plain flour
- 2 tsp vanilla extract
- 3 large eggs
- 1 small pot sour cream
Heat up the oven to 200 centigrade. Line a 20cm x 30cm tray with baking paper:
Weigh out the biscuits; check out my amazing new scales:
Put the biscuits in a bag and bash them with a rolling pin:
Now melt the butter in a pan, add the biscuits and combine. Press the crumbs into the tin:
Bake in the oven for 10 mins, remove and leave to cool. Meanwhile get the blueberries ready. Add the blueberries and an ounce of the sugar to a small pan, with the cornflour dissolved in a tablespoon of water:
Heat the pan gently until the sugar melts, then turn up the heat and stir until the blueberries start to break up and the liquid thickens:
Now for the cheesy bit. Put the cream cheese in a big bowl:
Cream the cheese with an electric hand whisk. Add the other ingredients and whisk until well combined. Spread half the mixture over the biscuit base:
Dot the surface with some of the blueberry sauce:
Layer over the rest of the creamy cheese:
Plop the remaining blueberries on the top and then use a skewer to swirl the sauce around a bit:
Pop in the oven at 200 centigrade and bake for 10 mins. Then reduce the heat to 90 centigrade and continue baking for a half hour. Now turn off the heat and leave in the oven for an hour. Then leave to cool in the fridge over night:
Somehow I got the finished article out of it’s tray!
Serve with tea. Its the only way…
This is the first time I’ve tried a baked cheesecake – much nicer than a no-bake one I think – much lighter!