This is a truly wonderful Cheesecake with a little bit of a twist in that you bake it ! OK its not quite of Chubby Checker Twist proportions but it is still a bit unusual !
Its a Rachel Allen recipe and is so simple to make. Its funny but I have been wanting to make this Cheesecake for weeks and weeks mainly as I walk past the fruit isles in the supermarket and the Blueberries seem to be in abundance and on special offer, but now when I want to make it they seem to be of limited supply ! However, I still managed to get some and here is a wonderful little dessert to help celebrate Easter with....if only a week late.....sorry I have been working hard you know...ha ha... !
Baked Blueberry Cheesecake.
175gms of Digestive Biscuits.
100gms of melted butter.
You need to bash your biscuits into bits or place them into a blender for a more refined texture and then add some melted butter to them, Mix well and then scoop out and press down into a well buttered cake tin or deep tray whichever you prefer. I used a rectangle tray just so I could portion it into squares for a change. allow to set in the fridge for 30 minutes.
Next,
450 gms of Cream Cheese
150 gms of Caster Sugar.
4 beaten eggs.
splash of Vanilla extract.
Place the above ingredients into a mixing bowl and combine fully. You will find when you place the caster sugar into the Cream cheese it will break the cream cheese down making it very easy to mix therefore avoiding any lumps. Add the Vanilla extract.
Now,
175 gms of blueberries.
Take out your Cheesecake base and scatter the blueberries onto it. Then pour the Cream cheese, caster sugar and egg mix over it.
Place in the oven at 180 degrees C and bake for about 40 minutes. Like most things in life it should have a slightly pleasing wobble when it is ready. (ha ha)
Allow to cool. Serve with some whipped cream and a sprinkle of icing sugar.....Enjoy !
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