Baked Blueberry Cheesecake
Serves: 6 - 8
Preparation: NA
Cooking Time: NA
A small, sweet, indigo coloured berry which grows in clusters on shrubs. Rich in anti-oxidants. Sweet tasting when ripe.
Ingredients
- 175g digestive biscuits
- 180g blueberries (handful extra for serving)
- 450g cream cheese
- 100g butter, melted
- 75g caster sugar
- 1 vanilla pod or 1 tsp vanilla extract
- 4 eggs, beaten.
Method
- Pre-heat oven to 180C/350F/gas 4. Butter a cake tin approx. 25cm (no smaller).
- In a food processor, blitz together the biscuits and the butter, and spread across the base of the tin. Press down firmly, and evenly.
- In a bowl, beat the cream cheese, vanilla, eggs and sugar until the mixture turns creamy. Add the blueberries, and stir through the mix.
- Pour evenly into the tin and bake for 35 minutes, or until the surface turns golden, with a wobble to the cheesecake. Allow to cool for 15 minutes, before transferring to a plate.
- Dot the remaining blueberries on the top of the cake, and serve.
