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Submitted by: VarshaS14792
- Prep time:
- 15 min
- Cook time:
- 45 min
Rachel Allen’s recipe for this timeless dessert is a good base for any fruit that’s in season – blackberries and raspberries are particularly delicious
Method1. Preheat the oven to 180/gas 4. Butter the sides and base of a 24cm cake tin.
2. Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Alternatively, place them into a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin. Spread the blueberries over the base and allow to chill in the fridge until needed.
3. Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 minutes, or until pale golden and only wobbles slightly when you gently shake the tin.
4. Remove from the oven and allow to cool in the tin for about 10-15 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Sprinkle over a few blueberries, then dust with icing sugar.
5. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.
- 75 g butter, melted, plus extra for greasing
- 175 g digestive biscuits
- 175 g blueberries, plus extra for decorating
- 450 g cream cheese
- 150 g caster sugar
- 1 tsp vanilla extract
- 4 eggs, lightly beaten
- icing sugar, to dust
Tips and suggestions
- You can experiment with all kinds of (dry) sweet biscuits or cookies for the base; just crush them the way you would the digestives above. Try using a chocolate biscuit base and omitting the blueberries.
Adapted from Rachel Allen, Bake (Collins)