Thursday, 18 August 2011

Vanilla Blueberry Cheesecake...

300g blueberries
100g golden caster sugar
200g digestive biscuits
100g butter , melted
2 tsp vanilla extract
600g soft cheese
100g icing sugar
300ml pot double cream

     To make the blueberries, put the sugar and 3 tbsp water in a pan. Cook until dissolved then boil until syrupy. Add the blueberries, cook for a minute or two. You want them to soften but not burst. Tip the blueberries into a sieve over a bowl and cool.
     Butter the base and sides of a 22cm spring form cake tin then line with baking parchment. To make the base, whizz the biscuits in a processor to crumbs. Mix with the butter then tip them into the prepared tin and press firmly into the base to create an even layer. Chill in the fridge for 30 minutes.
     Mix the soft cheese, icing sugar and vanilla in a bowl until smooth then tip in the cream and mix until combined (it's better to use a wooden spoon for this as electric beaters will overwhip the cream). Stir through half the blueberries then spoon onto the base. 
     Smooth the top of the cheesecake. Leave to set in the fridge overnight. Stir the remaining blueberries back into the syrup and chill.
     Take the cheesecake from the fridge about 30 minutes before serving. Release the tin and remove the paper from the sides. Slide the cake onto a plate leaving the base paper behind. Spoon over the blueberries and syrup before serving.

Nutrition per Serving:
695 kcalories, protein- 6.9g, carbohydrate- 49.8g, fat- 53.6 g, saturated fat- 31.1g, fibre- 1.4g, salt- 1.4 g

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