Blueberry Cheesecake June 2008 issue
15 Jun 2008
Hi Elaine
I was looking online for this recipe as I had left my magazine at home and I was staying at my partners. I came across your post and promised myself I would answer when I got home. I have made it today, it looks great, it needs chilling overnight so I won't get to taste it until tomorrow.
Blueberry Streusel Cheesecake
Serves 10-12
For the base and streusel topping
200g plain flour
150g light soft brown sugar
3/4 teaspoon ground cinnamon
100g cold unsalted butter
100g blanched almonds chopped
For the filling
225g blueberries, plus few extra to finish
2 heaped tablespoons caster sugar
finely grated zest 2 lemons, plus a little lemon juice
500g full-fat cream cheese
4 tablespoons of creme fraiche
125g icing sugar, plus extra for dusting
10g cornflour
1 teaspoon vanilla extract
2 medium eggs
you will also need a deep 20-23cm springform cake tin, greased and lined with baking parchment
Preheat the oven to 180c, fan 170c, gas 4. Tip the flour, sugar and cinnamon into a bowl and stir to mix, then cut the butter into small cubes and rub it into the flour to make a loose breadcrumb like mixture. Stir in the almonds. Press half of the mixture over the base of the cake tin in an even lyer., Bake for 10-15 minutes of until lightly coloured, then cool. Set the remaining mixture aside. While the base is baking, put the 225g of blueberries, the caster sugar and 1 tablespoon of water in a small pan and heat until the blueberries soften a little and the juices turn syrupy, about 3-4 mins, add a little squeeze or two of lemon juice to taste. Cool
In a bowl, beat the cream cheese until smooth then beat in the creme fraiche. Sift in the icing sugar and cornflour and beat that in, too, followed by the lemon zest and vanilla extract. In a separate bowl, beat the eggs then gently mix them into the cheese mixture. Do not whisk as you do not want air bubbles.
Spoon the cooled blueberries over the base in the tin, then pour over then cheesecake mixture. Smooth the top and bake for 30 mins. Remove from the over, sprinke the remaining streusel topping over the cheesecake and cook for another 30-35 minutes, until it appears just firm to a light touch in the centre. Turn off the oven and leave the cheesecake to cool there. Chill overnight.
To serve, remove the cheesecake from the tin, peel off the baking parchment and place on a serving plate, Top with extra blueberries and dust with icing sugar.
Enjoy!
Regards
Tracey
