FoodCoop Recipes
Baked Blueberry Cheesecake
A small, sweet, indigo coloured berry which grows in clusters on shrubs. Rich in anti-oxidants. Sweet tasting when ripe.
Serves
6 - 8
Ingredients
175g digestive biscuits
180g blueberries (handful extra for serving)
450g cream cheese
100g butter, melted
75g caster sugar
1 vanilla pod or 1 tsp vanilla extract
4 eggs, beaten.
Method
Pre-heat oven to 180C/350F/gas 4. Butter a cake tin approx. 25cm (no smaller).
In a food processor, blitz together the biscuits and the butter, and spread across the base of the tin. Press down firmly, and evenly.
In a bowl, beat the cream cheese, vanilla, eggs and sugar until the mixture turns creamy. Add the blueberries, and stir through the mix.
Pour evenly into the tin and bake for 35 minutes, or until the surface turns golden, with a wobble to the cheesecake. Allow to cool for 15 minutes, before transferring to a plate.
Dot the remaining blueberries on the top of the cake, and serve.
