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Blueberry cheesecake
Serves 4
Easy
Total time:
Plus 30 minutes cooling time
This lovely summer cake blends the subtle sourness of wild blueberries with sweet and creamy curd cheese filling.
Skip to 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
step 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.step 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.step 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.step 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.
