Snooberry Cheese Cake

Blueberry Cheese Cake

Blueberry Cheese Cake

Baked blueberry cheese cake – After Nanna Madge hit my kitchen last weekend for her performance, I was left with a lot of Philly cheese in my fridge.  There was nothing else for it but to attempt to make a cheese cake. I only have a huge springform cake tin so I didn’t get the biscuit mix up the sides of the tin. This is not ideal as you can see the cheese cake got a bit over cooked around the sides. So use the normal small size springform tin and get that biscuit mix up the sides of your cheese cake. Another good thing to do is to make small cheese cakes in a muffin tin so you end up with 12 little cheese cakes to freeze once cool. This way you have tasty treats on hand for a month or two.

gingernuts

gingernuts

Ingredients
250 g gingernut biscuits, crushed – buy two packets (Leda brand, gluten free, dairy free, wheat free, vegan)
125 g butter (or vegan marg)
125 g caster sugar
3 Tbs arrowroot
500 g full-fat Philadelphia, at room temperature (or fresh firm tofu)
2 large free-range eggs (don’t add for vegan)
250 g blueberries (2 punnets)
tsp vanilla extract
1 tsp citric acidŸ

crushed gingernuts

crushed gingernuts

cooked base

cooked base

ŸŸGrease and line a springform cake tin and preheat the oven to 180ºC Prepare the base. Mix the biscuits and butter in a bowl, press into the base of the tin and cook for 10 minutes. Cool on a rack.

blueberry syrup

blueberry syrup

In a saucepan on a low heat cook the blueberries (keeping 12 aside for the top) with 2 Tbsp of sugar and 2 Tbp of milk. Cook for 10 minutes until blueberries are soft and liquid is bright purple. Take off heat and wiz in blender add citric acid and vanilla and more sugar if needed.

whipping in the eggs

whipping in the eggs

Turn the oven to 200°C. Combine the sugar and arrowroot in the mixing bowl. Add the cream cheese and beat with an electric whisk until creamy. Add the eggs one at a time and beat well.

finished mixing everything in

finished mixing everything in

Add blueberry mix to creamy mixture and mix in until smooth. Tip the mixture into the tin, put the saved blueberries on the top and sit on a baking sheet and place in the centre of the oven. Bake for 40–45 minutes until the top is browned and the filling set around the edges.  Let the cheesecake cool, then put in the fridge for 3 hours or overnight.

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