Blueberry Cheese cake

This recipe I found for my husbad, aka the giants, birthday cake. He wanted a cheese cake and it had to blueberry. So I searched through my archive of recipes to find the perfect one. It was a big hit and the cake was demolished between 3 people in one sitting, a sign that it was enjoyed by all.

It was easy to do and delicous to the taste. Like I said in my pervious blog you dont have to be a 'materchef' to make and more importantly enjoy eating good food.

INGREDIENTS

300g Blueberries
100g golden caster sugar
200g digestive biscuits
100g butte, melted
2 teaspoons vanilla extract
600g soft cheese
100g icing sugar
300ml double cream

METHOD

STEP 1- Blueberry topping

Put the sugar and 3 tablespoons of water in a pan. Cook until dissolved then boil until syrupy. Add the blueberries to the syrup mixture and cook for a couple of mintues. ( They should be soft but not burst.)
Tip the blueberries into a sieve over a bowl to cool and drain the sryup.

STEP 2- The Base

Butter the base and sides of a 22cm spring form cake tin and then line with baking paper. To make the base blitz the digestive biscuits in a food processor until it is fine crumbs. If you dont have a food processor you can so it the old fashioned way of bashing the biscuits with a rolling pin while inside a seal proof bag, this might be more fun! Mix the melted butter and the biscuit crumbs together. Tip them into the prepared tin and press firmly into the base to create an even layer. Chill in the fridge for 30 minutes.

STEP 3- The topping

Mix the soft cheese, icing sugar and vanilla in a bowl until smooth. In a seperate bowl whisky the double cream until it becomes stiff. Once stiff  add the double cream to the cream cheese mixture combining with a wooden spoon. Do not mix or beat. You just want to fold the double cream in to the cream mixture so that it remains stiff. Then add half the blueberries mix through with the wooden spoon. Once the blueberries are added spoon this mixture onto the biscuit base. Smooth the top of the cheesecake and leave to set in the fridge.

STEP 4- Blueberry syrup topping

Take the cheesecake out the fridge around 30 mins before serving. Take out of the spring release tin. Add the blueberry syrup and and rest of the blueberries before serving.

Again I have made this a few times now and it never fails to go down a treat, if your a fan of cheesecake and blueberries your on to a winner with this recipe.

Enjoy this yummy in your tummy experience!