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 greaseproof 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.
Fresh 