<\/em><\/strong><\/p>\n

\n

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 \u201cLondon Cheesecake\u201d by Nigella Lawson. It steals the show at dinner parties!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the\u00a0base:<\/u><\/p>\n

\n
• 150 g digestive biscuits<\/li>\n
• 50 g butter, melted<\/li>\n<\/ul>\n

  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.<\/p>\n

  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.<\/p>\n

  Ingredients for the cheesecake filling:<\/u><\/p>\n

  \n
  • 750 g curd cheese, finely ground (or minced) three times<\/li>\n
  • 2 tsp vanilla extract<\/li>\n
  • 220 g caster sugar<\/li>\n
  • 4 eggs<\/li>\n
  • 2 Tbsp plain flour<\/li>\n
  • 1 Tbsp lemon juice<\/li>\n
  • 250 g wild blueberries, blended and strained through a sieve<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    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\u00b0C for 60\u201375 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.<\/p>\n

    Decorate before serving.<\/p>\n

    Topping:<\/u><\/p>\n

    \n
    • 250 ml soured cream or cr\u00e8me fra\u00eeche<\/li>\n
    • 2 Tbsp icing sugar<\/li>\n
    • 1 tsp vanilla extract<\/li>\n<\/ul>\n

      Combine the soured cream, icing sugar and vanilla extract in a small bowl.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      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 \u201cLondon Cheesecake\u201d by Nigella Lawson. <\/p>\n","protected":false},"author":1,"featured_media":1873,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,56],"tags":[110,121,94,142],"duration":[],"tag_group":[],"class_list":["post-1871","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-fruit-cheesecakes","tag-blueberry","tag-curd-cheese","tag-lemon-lime","tag-soured-cream"],"acf":[],"yoast_head":"\n