Blueberry cheesecake
Member recipe

Blueberry cheesecake

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Servings

Serves 4

This lovely summer cake blends the subtle sourness of wild blueberries with sweet and creamy curd cheese filling.

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Ingredients

  • For the pastry
  • 125 g softened butter
  • 125 g sugar
  • 2 eggs
  • 180 g all-purpose flour
  • 1 sachet (7 g) fast-action yeast
  • For the filling
  • 500 g soft curd cheese
  • 1 egg
  • 100 g caster sugar
  • 1 tsp grated lemon zest
  • 250 g blueberries
  • For the crumble
  • 60 g butter
  • 60 g sugar
  • 60 g flour

Method

    1. Preheat the oven to 180C/fan 160 C/gas 4. Whisk the softened butter with sugar and eggs until it forms a pale-golden cream. Sift flour and yeast together, then gradually incorporate into the cream. The pastry should be soft and slightly runny. Set aside.
    2. Whisk together the soft curd cheese, egg, caster sugar and lemon zest. Pour the pastry into a 24cm non-stick form. Spread evenly with a little more around the edge. Pour the filling over, give it a shake to make it level and scatter a layer of blueberries over it. Slightly push them into the filling.
    3. For the crumble, dice the butter, add flour and sugar and use your fingers to break it down into loose crumbs. Sprinkle all over the cake.
    4. Bake for 25-30 minutes. The crumble should be golden and crisp. Leave to cool, then cut into wedges, dust with caster sugar and serve.

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