Blueberry cheesecake
This lovely summer cake blends the subtle sourness of wild blueberries with sweet and creamy curd cheese filling.
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Difficulty and servings
Serves 4
Preparation and cooking times
plus 30 minutes cooling time
- 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.
- 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.
- 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.
- 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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http://www.bbcgoodfood.com/recipes/1222636/
http://www.bbcgoodfood.com/recipes/1222636/
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Difficulty and servings
Serves 4
Preparation and cooking times
plus 30 minutes cooling time
Ingredients
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27 March 2011
vhoracek rated this recipe
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