Blueberries are in season at the moment, delicious flavour and a good price too. I made this cheesecake recently, topped with yummy blueberries, a real treat. I must admit, a local supermarket had promotion on Philadelphia cream cheese and I did go little bit crazy and stocked my fridge up, but hey who doesn’t like a good cheesecake!
Blueberry Cheesecake (18cm loose bottom round baking tin)
150 g biscuits (I used ginger biscuits, but digestives work very well as well)
70g unsalted butter
Crush the biscuits in a mixer or in a plastic bag with a rolling pin until they resemble fine bread crumbs. Melt the butter slowly and mix in the biscuits. Press into the tin and leave it to set.
300g cream cheese such as Philadelphia
125g caster sugar
2 tsp vanilla essence or one vanilla pod
300ml whipping or double cream
Measure the cheese and sugar into a large bowl or food processor and mix well. Add cream and vanilla essence, whisk well until the mixture thickens. Spoon the mixture onto cheesecake base and spread it evenly.
Blueberry jelly topping.
150g fresh blueberries
2 tbsp caster sugar
2 leaves of gelatine
Soften the gelatine in a bowl of cold water for about 4min. Place the blueberries, sugar and water in a pan and heat gently. Whilst heating crush the blueberries with a fork to help release the juices. Bring to the boil and take of off the heat. Lift the gelatine from water and mix well into blueberry compote. Place it in the fridge to cool it down. Only when the mix starts setting, pour it over the top of the cheesecake. Decorate with fresh blueberries.