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Recipe – Baked Blueberry Swirl Cheesecake

As usual, this half term has flown by. We are halfway through having new doors and windows fitted so I escaped to stay with my parents for a few days. My Mum also completed her 6th and final round of chemotherapy so despite her feeling awful, we celebrated getting through what has been a very tough couple of months.

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Today’s recipe is one I made a few weeks ago to take with us to Sunday lunch at our best friends’ house. I love a baked cheesecake and this one looked so good with the deep purple swirls of blueberry.

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I found a recipe online but it made double the amount of filling needed so I have adjusted the quantities slightly.

Ingredients

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300g of digestive biscuits, bashed up into crumbs

150g of melted butter

275g of golden caster sugar

A small tub of fresh blueberries (100-150g)

1 teaspoon of cornflour

2 packs of 300g full-fat Philadelphia

3 tablespoons of plain flour

2 teaspoons of vanilla extract

2 large eggs

140m of sour cream

How to make it

  • Preheat your oven to 200°C, Gas Mark 6, and line your ovenproof cheesecake tray with baking paper
  • Add the melted butter to your biscuit crumbs and combine until it has the consistency of wet sandch3
  • Tip this mixture into your baking tray and press firmly down
  • Bake for 10 minutes and allow to coolch4
  • Tip 25g of the sugar into a small saucepan and add the blueberries
  • Mix the cornflour with a tablespoonful of cold water then add this to the pan tooch5
  • On a low heat, keep stirring the ingredients until the sugar has dissolved and the blueberries have started to break down to create a sauce. Allow to cool
  • In a mixing bowl, whisk the cream cheese until smooth
  • Add the remaining caster sugar and combine
  • Finally, add the plain flour, vanilla extract, eggs and sour cream and whisk togetherch7
  • Pour about half of this mixture onto the cooled biscuit base
  • Spoon half of the blueberry sauce on topch8
  • Cover with the remaining cheesecake mixture then top with the remaining blueberries and saucech9
  • Using the back of a teaspoon, create the swirlsch10
  • Bake in the oven for 10 minutes then reduce the heat to about 100°C, Gas Mark ½ and bake for a further 30 minutes
  • I then left the cheesecake in the oven overnight with the oven door slightly ajar before transferring to the fridge the next morning to ensure it had completely setch11
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About hannahhotcakes

My name is Hannah. I live near Bath in a lovely village in the Cotswolds with my husband Ian, the love of my life for the past 10 years, in our dream cottage. I have landed my dream job as a primary school teacher and I can’t think of anything else I would rather be doing. I am a self-confessed foodie and I love to cook, bake, and eat out as much as possible. Here are some things I love: My friends and family, travelling, fresh flowers, good books, having breakfast on my balcony, horror films, Christmas, tea, Las Vegas, lie-ins, red wine, Liverpool FC, music, sausage dogs, Spain, rare steak, fashion, cheese, American TV series and camping. And here are my pet hates: People dressed as animals, whistling, being rushed, being made to wait, girls who act stupid to impress a man, spiders, sunburn and rocket (it comes with EVERYTHING!)

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  1. Pingback: 2014 | hannahhotcakes

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