Light and creamy blueberry cheesecake is a delicious summer dessert. Its vibrant, fantastic colour comes from wild blueberries. Nestled on top of a crumbly biscuit base and topped with vanilla-infused sour cream, it reminds me of “London Cheesecake” by Nigella Lawson. It steals the show at dinner parties!
Ingredients for the base:
- 150 g digestive biscuits
- 50 g butter, melted
Process the biscuits in a food processor until they resemble fine breadcrumbs. Add the butter and process until well combined. Alternatively, place the digestive biscuits in a plastic bag, crush them into crumbs using a rolling pin, then mix with the melted butter.
Line the bottom of a 23 cm springform pan with parchment paper. Press the biscuit mixture evenly into the base of the pan. Refrigerate for 30 minutes to set.
Ingredients for the cheesecake filling:
- 750 g curd cheese, finely ground (or minced) three times
- 2 tsp vanilla extract
- 220 g caster sugar
- 4 eggs
- 2 Tbsp plain flour
- 1 Tbsp lemon juice
- 250 g wild blueberries, blended and strained through a sieve
All ingredients should be at room temperature.
Place all the ingredients in a large bowl and beat until just combined. Pour the cheesecake filling into the chilled base and bake at 150°C for 60–75 minutes, or until set in the centre. Remove from the oven and spread the topping over the hot cheesecake. Return to the oven and bake for a further 10 minutes. Leave to cool in the oven with the door slightly ajar. Refrigerate overnight.
Decorate before serving.
Topping:
- 250 ml soured cream or crème fraîche
- 2 Tbsp icing sugar
- 1 tsp vanilla extract
Combine the soured cream, icing sugar and vanilla extract in a small bowl.
Enjoy!
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