Tom Kerridge Instagram – I love the simplicity of a cheesecake. You can dress it up with whatever you like, in this instance Blueberry Compote. Give it a go for your next dessert crowd pleaser 🙌🏼
Ingredients (SERVES 9–12):
Base
250g digestive biscuits
120g butter, melted
Filling
900g cream cheese 200g caster sugar
4 large free-range eggs, plus 1 extra egg yolk
2 tsp vanilla bean paste
Finely grated zest and juice of 1 lemon
200g crème fraîche
Blueberry sauce
100ml water
100ml caster sugar
300g blueberries
3 tsp cornflour, mixed with 1 tbsp water
Method:
1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Line the base of a 23cm round springform cake tin: flip the base of the cake tin over and lay a piece of baking paper over it, then tuck this into the open springform ring and close it over the base (so the base is flat side up); trim off excess paper.
2. Crush the digestive biscuits in a food processor (or you can pop them in a strong plastic bag and bash them gently with a rolling pin).
3. Mix the crushed biscuits with the melted butter, tip them onto the lined base of your tin and flatten down evenly with the back of a spoon. Place in the oven for 10 minutes to bake lightly, then remove and set aside to cool slightly, while you make the filling.
4. In a large bowl, beat the cream cheese to soften, using an electric whisk. Gradually beat in the sugar, whole eggs and extra egg yolk. Lastly, add the vanilla, lemon zest and juice, and the crème fraîche and beat until smoothly incorporated.
5. Pour the filling over the cheesecake base in the tin. Stand the cake tin on a baking tray and bake on a low shelf in the oven for about 45–50 minutes. Once cooked, the cheesecake should still have a slight wobble in the middle. Turn the oven off and leave the cheesecake inside to cool slowly, with the door slightly ajar.
6. Meanwhile, for the blueberry sauce, put the water and sugar into a small saucepan over a medium heat to dissolve the sugar. Bring to the boil and let boil for 2 minutes, then add the blueberries. Cook for 2–3 minutes, until the berries have released some colour into the syrup but are still plump.
#cheesecake #sweettreat #summerpudding #dessert | Posted on 22/Jun/2024 14:06:51
