Cook along with celebrity chef Eric Lanlard as he makes this simple, yet professional dessert of baked blueberry cheesecake.
Preparation Time: 30 minutes
Baking Time: 1 hour
Portions: Serves 8
Skill level: Medium
Ingredients
100g digestive biscuits
100g gingernut biscuits
50g butter, unsalted
25g cornflour
200g golden caster sugar
600g light soft cheese
1 vanilla pod, split
2 eggs
300ml soured cream
85g golden caster sugar
50ml water
400g fresh blueberries
Method
- Pre-heat the oven to 180c (fan 160c)/350F/gas mark 4. Line the base of a 20cm (8in) springform cake tin with baking paper.
- Crush the biscuits into crumbs by whizzing in a food processor, or put in a plastic bag and crush with a rolling pin. Place in a bowl. Melt the butter and stir into the biscuits. Press the biscuit mix into the base of the prepared cake tin. Bake in the pre-heated oven for 10 minutes, then leave to cool down.
- For the filling, mix together the cornflour and sugar in a large bowl. Beat in the soft cheese, the seeds from the vanilla pod, then the eggs. Finally, stir in the soured cream.
- Pour this mixture into the cake tin, and level the top with a palette knife. Bake in the preheated oven for 10minutes, then reduce the temperature to 140c (fan 120c)/275Fgas mark 1, and bake for another 35-45minutes until there is still a slight wobble to the centre. Switch off the oven, keep the door closed for 2 hours, then chill the cheesecake well.
- To make the blueberry topping, place the sugar in a saucepan. Add the water and bring to the boil. When the sugar has dissolved, add the blueberries. Cover and cook for a few minutes, then cool.
- Loosen the edge of the cheesecake, remove the tin and lining paper, then transfer to a serving plate. Spoon the blueberries over the cheesecake just before serving.