Baked blue­berry cheese­cake

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11/2 HOURS + CHILL­ING | SERVES 9 | EASY

di­ges­tive bis­cuits 200g but­ter 75g, melted blue­ber­ries 250g golden caster sugar 300g soft cheese 600g soured cream 150ml eggs 2 plain flour 2 tbsp vanilla ex­tract 1 tsp

• Whizz the bis­cuits to crumbs in a food pro­ces­sor, then add the but­ter and whizz again. Press into the base of a lightly but­tered square loose-bot­tomed 22cm tin and chill while you make the fill­ing. • Put the berries in a food pro­ces­sor, whizz to a purée, then sieve. Put the purée and 50g of the sugar in a pan. Heat gen­tly un­til the sugar has dis­solved, then boil for 5 min­utes un­til thick­ened and syrupy. • Heat the oven to 140C/fan 120C/gas 1. Put the soft cheese in a bowl and whisk to soften. Add the soured cream, eggs, flour, the rest of the sugar and the vanilla, and whisk un­til smooth. • Pour over the bis­cuit base. Driz­zle the blue­berry mix­ture over and rip­ple with a knife. Bake for 1 hour then turn off the oven and leave to cool com­pletely in the oven (this should help stop cracks from form­ing). Chill for at least 3 hours or overnight be­fore cut­ting. PER SERV­ING 548 KCALS | FAT 32.3G | SATURATES 19.1G CARBS 55.7G | SUG­ARS 42.1G | FI­BRE 1.4G PRO­TEIN 7.6G | SALT 0.9G

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