I trawled the internet
for a baked cheesecake, my friend Aishling makes an awesome one but I wanted to
see what else was out there. The recipes
that I came across were for a much too large cake for my needs (and besides I
only had one pack of cream cheese).
Blueberries were on special in Aldi for 69c so I bought about 4 punnets
freezing them on trays and then bagging them.
I have been quite extravagant with the blueberries and really you don’t need
so many. You can also use any summer
berry for this. I also used their own
brand cream cheese which was significantly cheaper that Philadelphia. The recipe for blueberry Sauce can be used on
pancakes, waffles, Ice-cream. I used a 20cm round tin and there was
enough in this for 3 people who all had little seconds.
Base:
6 Digestive Biscuits Crushed
50g Butter
1 tbsp Demerara Sugar
1 Punnet Blueberries
Cheesecake Mix
1 Egg + 1 yolk
200g Cream Cheese
1 Tub of Crème Fraiche (I used most of a tub left over in
the fridge)
25g (1 heaped tbsp) Plain Flour
1 tsp Vanilla Extract
Blueberry Sauce
2tbsp Maple Syrup
1 Punnet Blueberries
Method
- Preheat the oven to 190c
- Melt butter in a pot over a gentle heat, add sugar and biscuit crumbs. Empty into a loose bottomed tin or a springform tin and press into the base. Sprinkle Blueberries on top.
- Mix together Cheesecake mix and beat until smooth. Pour onto biscuit base.
- Blueberry Sauce: Heat blue berries and maple syrup together in a pot as the maple syrup heats it will cause the the berries to release their juices.
- Method 1 Pour in drops in four or five locations and use a cocktail stick to create a marble effect through the cheesecake
- Method 2: When the cheesecake is baked top with warm blueberry sauce.
- Bake in the centre of the oven until the cheesecake is slightly wobbly in the middle (30-40mins).
- Allow to cool then chill in the fridge before serving. I served it with a side of chopped strawberries macerated in Galliano and a little cream.
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