Baked Vanilla Cheesecake with Blueberry topping
This cheesecake made a lovely dessert to finish of our family Sunday roast today. We all liked it so much I immediately set about to put it up on the blog.
Serves six .
- 75g butter
- 90g digestive biscuits
- 350g cream cheese
- 150g golden caster sugar
- 2 FR eggs
- 2 FR egg yolks
- 1 teaspoon vanilla extract
- 100ml double cream
- Punnet of blueberries
1. Preheat oven to 160 C/ Gas Mark 3.
2. Grease the sides and base of a 19 cm x 5 cm deep cake tin with a removable base.
3.Take a double thickness piece of foil and wrap it around the base and side of the tin. This protects the cake from the water it will sit in to bake.
To make the base:
1. Melt the butter in a small pan over a low heat, remove from heat as soon as it begins to melt, take of the heat.
2. Put the biscuits in a small bag and crush with a rolling pin to make a biscuit crumb.
3. Mix the biscuits into the melted butter and mix well. Press the biscuit crumb into the base of the cake tin evenly . When cool put in the fridge to set.
To make the filling:
1. Put the cream cheese and caster sugar into a mixing bowl and beat together with a wooden spoon until smooth and creamy.
2. Break 2 of the eggs and add to the bowl mixing until well combined.
3. Beat in the two egg yolks along with the vanilla.
4. Gently stir in the cream.
5. Pour the mixture into the chilled tin.
6.Stand the cake tin in a roasting tin and pour 1-2 centimetres of hot water from the kettle to come up the sides of the cake tin.
7. Carefully place the tin in the centre of a preheated oven and bake approximately 30-40 minutes until golden brown,checking after 30 mins. The cake needs to be nicely browned firm on the outside but wobbly in the middle, it will finish setting as it cools down.
8. Lift out of the roasting tin and leave to cool on a wire rack. Place in the fridge when cool enough for at least 2 hours to finish setting.
9. Remove from base and place on a serving stand.
Delicious eaten as is or add a soft fruit, Blueberries work wonderfully or add raspberries, blackberries or strawberries. To make a sauce simply push the fruit through a sieve with a wooden spoon.
This was super easy to make and tasted wonderful, I’m not keen on sweet desserts and this fit the bill as it had a light, creamy taste that wasn’t too sweet. I do love the taste of good vanilla and this really came through, the golden top gave it a rich and moorish baked finish. The blueberry sauce made without adding sugar was wonderful on the day and although lovely while fresh, did become a little gel like being kept in the fridge overnight, the two pieces of cheesecake kept overnight however tasted even better the next day.