Tuesday, 8 July 2014

Blueberry Cheesecake recipe



Blueberry cheese cake is easily made at home. This is really simple and delicious cake. It is quite exotic and different from other cheesecakes that make use of biscuits as a base—as this cheesecake uses soft luscious vanilla sponge. For parties, you can set the cheesecake into individual moulds of your choice. To make 2 tbsp of sugar syrup, combine 2 tbsp of sugar with ½ tbsp of water in a small saucepan and allow simmering on a slow flame till the sugar thickens. Blueberries are an excellent source of antioxidants, which minimizes the amount of free radicals in the human body. Blueberries are used in juices, pies, jams and jellies, cakes, muffins, salads, or can be eaten alone. Blueberries are also a good source of vitamin C. I think this Blueberry cheese cake is good for diabetic patients also.
• 75 g digestive biscuits
• 25 g butter
• 2 tsp golden syrup
For the cheesecake:
• 300 g cream cheese
• 65 g caster sugar
• 1 lemon, zested and juiced
• 200 ml double cream
• 3 large eggs
• 2 tsp vanilla extract
• 1 tsp cornflour
• ½ lemons, juiced
• 40 g caster sugar
• 200 g blueberries

1. Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
2. Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
3. In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
4. Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/ gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.

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18 comments:

  1. wow...sounds yummy and delicious..do update Image...

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  2. Sounds delicious n may be pics if u present looks more delicious..

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    Replies
    1. Thank u dear for comment, i glad u liked it.

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  3. first time come across this recipe.Nice one with digestive biscuits

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  4. Delicious cake recipe............love to try this.
    Shobha
    www.shobhapink.blogspot.in

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  5. Recipes looks absolutely easy.... Please do upload the pic :-)

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    Replies
    1. Thank u shrilatha dear.. stay connected..

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