Nutty Blueberry cheesecake recipe
A nutty and zesty cheesecake recipe with a light blueberry topping
For the cheesecake
210g digestive biscuits, crushed
150 g unsalted butter, melted
75g chopped hazelnut
115 g caster sugar
3 tablespoons cornflour
800g full-fat Philadelphia
2 large free-range eggs
115 ml double cream
2 tablespoon vanilla extract
zest of half lemon
For the blueberries:
2 tablespoons caster sugar
100 ml water
For the base cheesecake
Grease a 21cm cake tin and preheat the oven to 180ºC/350ºF/gas 4.
Prepare the base. Mix the biscuits and butter in a bowl
Press into the base of the tin and cook for 10 minutes.
Allow to cool on a rack.
Turn the oven to 200°C/400ºF/gas 6.
Combine the sugar and cornflour in a bowl.
Add cream cheese and beat with an electric whisk until creamy.
Add the eggs and beat well.
Gradually add the cream, beating until smooth.
Then beat in the vanilla and zest.
Pour the mixture into the tin, level the surface and place in the centre of the oven.
Bake for 45-50 minutes until the top is browned and the filling set around the edges. A piece of foil over the top will stop it browning too much.
Let the cheesecake cool, then put in the fridge for 3 hours or overnight.
For the Blueberry topping
Put the blueberries in a pan.
Sprinkle over the sugar and add water.
Put on a low-medium heat to simmer gently for 15 minutes. Cool and serve with the cheesecake.