- for the biscuit base:
- 200 g wholegrain biscuits
- 100 g clarified butter
- for the filling:
- 225 g sugar
- 1 tblsp cornflour
- 1 tblsp custard powder
- 2 large eggs
- 675 g cream cheese
- 300 ml whipping cream
- 2 vanilla pods or 1 tablespoon vanilla extract
- for the topping:
- 200 g frozen blueberries
- 100 g caster sugar
- Line a 9" round tin with parchment paper.
- Crush biscuits and add melted butter and mix well.
- Spread biscuits on base of tin and slightly up the sides.
- Press the biscuits crumbs down with a glass and refrigerate.
- Beat cream cheese until light and fluffy.
- Add sugar, cornflour and custard powder.
- Stir in the eggs, vanilla and mix until a creamy texture appears.
- Pour in the cream slowly whisking all the time.
- Pour the filling onto the biscuit base.
- Place the filled cheese cake tin into a slightly larger tin that is
- filled half way up with hot water.
- Bake at 170o for 45mins to an hour depending on your oven.
- When ready, allow to cool in the tin and then place in the fridge to chill for a few hours.
- Place Blueberries in a pot over a low heat.
- When the juice begins to appear add the sugar stirring constantly and cook for 5 minutes.
- To unmold the cheesecake, place a plate that is bigger than the cake tin on top and turn upside down.
- Remove the parchment and then put another plate over the biscuit base and once more turn over.
- Spoon warm blueberry compote on top.
- This is delicious served with maple syrup cream.
Louise's Tip: Cheesecake can be made two days in advance. Wrap it in cling film and keep in the fridge until needed. If you are having a party, a little of this cake goes a long way. Make the cheesecake in a square tin as you will get more portions this way. Experiment by using different flavours and toppings, One of my favourites is Pecan Fudge Cheesecake. Clarified butter is unsalted butter that has been slowly melted and is free of milk solids. To clarify butter, place butter into small saucepan or microwave. Melt it slowly. When melted a form will sit on the top, carefully skim this off. Then, gently pour the clarified butter into a clean jug or jar leaving the solids in the bottom of the pot. When butter is clarified, it has a higher cooking temperature than normal butter.