This wonderfully rich cheesecake is equally delicious made with other fruit. Use whatever is in season, or whatever you happen to have in the freezer.
- 175 g digestive biscuits
- 75 g butter (melted)
- 175 g blueberries (plus extra for decorating)
- 450 g cream cheese
- 150 g caster sugar
- 1 tsp vanilla extract
- 4 eggs, lightly beaten
- to bake:
- 24cm (91/2in) diameter spring-form/loose-bottomed tin
- Preheat the oven to 180°C (350°F/Gas 4). Butter the sides and base of the cake tin. Place the biscuits in a food processor and whiz until quite fine. Alternatively, place them in 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 so that it is nice and even. Spread the blueberries over the base and allow to chill in the fridge while you make the topping.
- 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 it is pale golden and should only wobble very slightly when you gently shake the tin.
- Allow to cool in the tin for about 10 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, if you wish, then dust with icing sugar. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.
Rachel's tip: 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.
More by Rachel Allen:
- Fennel, pink grapefruit, feta salad: Rachel Allen
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking